Divergence of barley and oat varieties according to the content of β-glucan

Stefan Markovic, Nevena Djukić, Desimir Knezevic, Suzana Lekovic

Abstract


Barley and oat have been promoted for years as a good source of dietary fiber, especially β-glucan. Studies have shown a positive effect of barley and oat β-glucan on human health and as a result there is an increasing demand for β-glucans in the last decade. In grain of ten barley varieties and 10 oat varieties the variability of β-glucan content were investigated. The β-glucan content were determined by ICC standard Method No 168.  The content of β-glucan in analyzed barley varieties were within the range of 3.52%-7.81%, in  analyzed oat varieties content of β-glucan were within the range of 3.15%-7.28%. Among analyzed barley varieties, the highest β-glucan content had Novosadski 314 (7.81%), while the highest content of β-glucan in analyzed oat varieties had Tomba (7.28%). Based on the results, we can conclude that there is genetic diversity of oat and barley varieties in β-glucan content, on which basis there is a possibility of choosing varieties for the selection lines of high nutritional capacity.

Keywords


Avena sativa; Hordeum sativum; selection; variability

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DOI: http://dx.doi.org/10.2298/JSC1610310010M

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