Kirov, Kirov, Russian Federation
Kirov, Kirov, Russian Federation
Kirov, Kirov, Russian Federation
Kirov, Kirov, Russian Federation
New barley products can be developed by modifying the content of bioactive components in the grain through breeding, as well as improving its quality at lower fertilizer costs. We aimed to study the effects of the genotype, growth conditions, and top-dressing application of nitrogen and organo-mineral fertilizers on the chemical composition of barley grain. The barley varieties Novichok, Rodnik Prikamya, and Pamyaty Rodinoy were grown under normal (2020) and dry (2021) field conditions. The plants were top-dressed with mineral (CAS; SpetsKhimAgro, Kirovo-Chepetsk, Russia) or organo-mineral (Amino Start and Alfastim; Polydon® Agro, Moscow, Russia) fertilizers in the tillering or heading phases. The contents of protein, starch, fat, and crude fiber in the grain were analyzed with an INFRAMATIC 8620 instrument (Perten Instruments, Stockholm, Sweden). The CAS fertilizer reduced protein, fat, and fiber by 4.5–8.3% (Novichok) during the drought and increased starch by 2.1% (Novichok), fiber by 14.2% (Rodnik Prikamya), and fat by 18.9% (Pamyaty Rodinoy) under normal humidity. Amino Start applied under normal conditions increased starch by 2.9% and reduced protein and fat by 7.8–8.9% in Rodnik Prikamya, as well as increased protein and fat by 14.4 and 6.3%, respectively, but reduced starch by 5.1% in Pamyaty Rodinoy. Alfastim applied under normal conditions reduced the content of protein by 10.7% (Rodnik Prikamya), but increased it by 3.6–7.2% in the other cultivars. It also increased fiber by 22.8% in Rodnik Prikamya, but decreased it by 18.6% in Pamyaty Rodinoy. Finally, this fertilizer decreased fat by 12.7% in Rodnik Prikamya, but increased it by 9.8% in Pamyaty Rodinoy. In the drought, the fertilizers Alfastim and Amino Start increased the protein content by 5.2–12.2% in Rodnik Prikamya and Pamyaty Rodinoy. Top-dressing barley plants with mineral or organo-mineral fertilizers can modify the grain composition (up to 10.4% of fiber, 3.6% of starch, and 7.5% of protein and fat), depending on the consumer’s requirements.
Hordeum vulgare, cultivar, protein, fiber, starch, fat, yield
1. Wang YL, Ye H, Liu L, Wu JH, Ru WM, Sun GL. Molecular insights on the domestication of barley (Hordeum vulgare L.). Critical Reviews in Plant Sciences. 2019;38(4):280-294. https://doi.org/10.1080/07352689.2019.1658856
2. Giraldo P, Benavente E, Manzano-Agugliaro F, Gimenez E. Worldwide research trends on wheat and barley: A bibliometric comparative analysis. Agronomy. 2019;9(7). https://doi.org/10.3390/agronomy9070352
3. Newman CW, Newman RK. A brief history of barley foods. Cereal Foods World. 2006;51(1):4-7.
4. Arenas-Corraliza MG, Rolo V, López-Díaz ML, Moreno G. Wheat and barley can increase grain yield in shade through acclimation of physiological and morphological traits in Mediterranean conditions. Scientific Reports. 2019;9(1). https://www.nature.com/articles/s41598-019-46027-9
5. Food outlook: biannual report on global food markets [Internet]. [cited 2022 Feb 23]. Available from: https://www.fao.org/3/ca9509en/CA9509EN.pdf
6. Crops and livestock products [Internet]. [cited 2022 Feb 23]. Available from: https://www.fao.org/faostat/ru/#data/QCL
7. Badea A, Wijekoon C. Benefits of barley grain in animal and human diets. In: Goyal AK, editor. Cereal grains - Volume 1. London: IntechOpen; 2021. https://doi.org/10.5772/intechopen.97053
8. Meints B, Vallejos C, Hayes P. Multi-use naked barley: A new frontier. Journal of Cereal Science. 2021;102 https://doi.org/10.1016/j.jcs.2021.103370
9. Hill CB, Li C. Genetic architecture of flowering phenology in cereals and opportunities for crop improvement. Frontiers in Plant Science. 2016;7. https://doi.org/10.3389/fpls.2016.01906
10. Deepti S, Sreeja V. Barley: A cereal with potential for development of functional fermented foods. International Journal of Fermented Foods. 2019;8(1):1-13.
11. Naibaho J, Korzeniowska M, Wojdyło A, Figiel A, Yang B, Laaksonen O, et al. The potential of spent barley as a functional food ingredient: study on the comparison of dietary fiber and bioactivity. Proceedings. 2021;70(1). https://doi.org/10.3390/foods_2020-08486
12. Polonsky VI, Sumina AV. The increase of betain content in grain as a promising direction of selection for receiving functional food (review). Bulletin of KrasGAU. 2020;155(2):18-23. (In Russ.). https://doi.org/10.36718/1819-4036-2020-2-18-23
13. Panizo-Casado M, Déniz-Expósito P, Rodríguez-Galdón B, Afonso-Morales D, Ríos-Mesa D, Díaz-Romero C, et al. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands. Journal of Food Science. 2020;85(6):1725-1734. https://doi.org/10.1111/1750-3841.15144
14. Ge X, Jing L, Zhao K, Su C, Zhang B, Zhang Q, et al. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chemistry. 2021;335. https://doi.org/10.1016/j.foodchem.2020.127655
15. Doroshenko ES, Filippov EG, Dontsova AA, Dontsov DP. The study results of the world collection of hullless barley according to grain quality in the south of the Rostov region. Grain Economy of Russia. 2020;72(6):84-94. (In Russ.). https://doi.org/10.31367/2079-8725-2020-72-6-84-94
16. Rao S, Santhakumar AB, Chinkwo KA, Blanchard CL. Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols. Food Chemistry. 2018;266:323-328. https://doi.org/10.1016/j.foodchem.2018.06.011
17. Izydorczyk M, Nam S, Sharma A, Kletke J. Exploring dry grain fractionation as a means to valorize high-protein malting barley. Cereal Chemistry. 2021;98(4):840-850. https://doi.org/10.1002/cche.10426
18. Park S-J, Kim J-L, Park M-R, Lee JW, Kim O-K, Lee J. Indian gooseberry and barley sprout mixture prevents obesity by regulating adipogenesis, lipogenesis, and lipolysis in C57BL/6J mice with high-fat diet-induced obesity. Journal of Functional Foods. 2022;90. https://doi.org/10.1016/j.jff.2022.104951
19. Fuse Y, Higa M, Miyashita N, Fujitani A, Yamashita K, Ichijo T, et al. Effect of high β-glucan barley on postprandial blood glucose and insulin levels in type 2 diabetic patients. Clinical Nutrition Research. 2020;9(1):43-51. https://doi.org/10.7762/cnr.2020.9.1.43
20. Sakellariou M, Mylona PV. New uses for traditional crops: The case of barley biofortification. Agronomy. 2020;10(12). https://doi.org/10.3390/agronomy10121964
21. Borodulin DM, Shulbaeva MT, Musina ON, Ivanets VN. Barley as a promising component of dairy-cereal foods. Food Processing: Techniques and Technology. 2014;35(4):19-25. (In Russ.).
22. Baker BP, Meints BM, Hayes PM. Organic barley producers’ desired qualities for crop improvement. Organic Agriculture. 2020;10:35-42. https://doi.org/10.1007/s13165-020-00299-y
23. Kibalnik OP, Efremova IG, Semin DS, Gorbunov VS, Kameneva OB, Starchak VI, et al. The estimation of sorghum grain and biomass quality to use it in feed production. Grain Economy of Russia. 2019;64(4):3-7. (In Russ.). https://doi.org/10.31367/2079-8725-2019-64-4-3-7
24. Bindereif SG, Rüll F, Kolb P, Köberle L, Willms H, Steidele S, et al. Impact of global climate change on the european barley market requires novel multi-method approaches to preserve crop quality and authenticity. Foods. 2021;10(7). https://doi.org/10.3390/foods10071592
25. Yusova OA, Nikolaev PN, Parshutkin YuYu, Yusov VS. Change of economically valuable characteristics of spring grain crops depending on cultivation conditions. Agrophysica 2021;(1):26-32. (In Russ.). https://doi.org/10.25695/AGRPH.2021.01.05
26. Bohačenko I, Psota V, Hartmann J, Musilova M. Combined effect of high temperature and drought on yield and malting quality of barley. Czech Journal of Food Sciences. 2021;39(1):17-22. https://doi.org/10.17221/146/2019-CJFS
27. Hackett R. Effect of nitrogen fertiliser application timing on grain yield and grain protein concentration of spring barley. Irish Journal of Agricultural and Food Research. 2019;58(1):34-43. https://doi.org/10.2478/ijafr-2019-0005
28. Harwood WA. An introduction to barley: The crop and the model. Methods in Molecular Biology. 2019;1900:1-5. https://doi.org/10.1007/978-1-4939-8944-7_1
29. Polonskiy VI, Loskutov IG, Sumina AV. Breeding for antioxidant content in grain as a promising trend in obtaining healthy food products. Vavilov Journal of Genetics and Breeding. 2018;22(3):343-352. (In Russ.). https://doi.org/10.18699/VJ18.370
30. Šterna V, Zute S, Jansone I, Kantane I. Chemical composition of covered and naked spring barley varieties and their potential for food production. Polish Journal of Food and Nutrition Sciences. 2017;67(2):151-158. https://doi.org/10.1515/pjfns-2016-0019
31. Goñi O, Łangowski Ł, Feeney E, Quille P, O’Connell S. Reducing nitrogen input in barley crops while maintaining yields using an engineered biostimulant derived from Ascophyllum nodosum to enhance nitrogen use efficiency. Frontiers in Plant Science. 2021;12. https://doi.org/10.3389/fpls.2021.664682
32. Semeniuk OV. Effectiveness of liquid organomineral fertilizers “Polidon” and plant growth stimulant “Alfastim” in winter wheat crops. Zemledelie. 2017;(1):44-46. (In Russ.).
33. Sundaram PK, Mani I, Lande SD, Parray RA. Evaluation of urea ammonium nitrate application on the performance of wheat. International Journal of Current Microbiology and Applied Sciences. 2019;8(1):1956-1963. https://doi.org/10.20546/ijcmas.2019.801.205
34. Esaulko AN, Garibdzhanyan GA, Golosnoi EV, Gromova NV. Efficiency of liquid and solid nitrogen mineral fertilizers under early spring top dressing of winter wheat. Zemledelie. 2020;(3):38-40. (In Russ.). https://doi.org/10.24411/0044-3913-2020-10310
35. Plaza-Bonilla D, Lampurlanés J, Fernández FG, Cantero-Martínez C. Nitrogen fertilization strategies for improved Mediterranean rainfed wheat and barley performance and water and nitrogen use efficiency. European Journal of Agronomy. 2021;124. https://doi.org/10.1016/j.eja.2021.126238
36. Glukhovtsev VV, Sanina NV, Apalikov AA. Response peculiarities of spring barley varieties to outside-root application of fertilizers under the conditions of Central Povolzhye. Izvestia Orenburg State Agrarian University. 2015;66(6):20-23. (In Russ.).
37. Tanaka R, Nakano H. Barley yield response to nitrogen application under different weather conditions. Scientific Reports. 2019;9(1). https://doi.org/10.1038/s41598-019-44876-y
38. Wildflush IR, Tsyganov AR, Barbasov NV. Effect of new forms of fertilizers and growth regulators on photosynthetic activities of crops, yield and barley grain quality of feed purpose varieties. Proceedings of the National Academy of Sciences of Belarus. Agrarian Series. 2019;57(3):297-307. (In Russ.). https://doi.org/10.29235/1817-7204-2019-57-3-297-307
39. Kastury F, Rahimi Eichi V, Enju A, Okamoto M, Heuer S, Melino MJ. Exploring the potential for top-dressing bread wheat with ammonium chloride to minimize grain yield losses under drought. Soil Science and Plant Nutrition. 2018;64(5):642-652. https://doi.org/10.1080/00380768.2018.1493341
40. Biel W, Jacyno E. Chemical composition and nutritive value of spring hulled barley varieties. Bulgarian Journal of Agricultural Science. 2013;19(4):721-727.
41. Gamayunova VV, Kuvshinova AO. Formation of the main indicators of grain quality of winter barley varieties depending on biopreparations for growing under the conditions of the southern steppe of Ukraine. Ecological Engineering and Environmental Technology. 2021;22(4):86-92. https://doi.org/10.12912/27197050/137864
42. Ortiz LT, Velasco S, Treviño J, Jiménez B, Rebolé A. Changes in the nutrient composition of barley grain (Hordeum vulgare L.) and of morphological fractions of sprouts. Scientifica. 2021;2021. https://doi.org/10.1155/2021/9968864
43. Filippov EG, Dontsova AA, Dontsov DP, Bulanova AA, Ignatieva NG. Grain quality of collection samples of winter barley. Grain Economy of Russia. 2018;57(3):39-43. (In Russ.). https://doi.org/10.31367/2079-8725-2018-57-3-39-43
44. Jaeger A, Zannini E, Sahin AW, Arendt EK. Barley protein properties, extraction and applications, with a focus on brewers’ spent grain protein. Foods. 2021;10(6). https://doi.org/10.3390/foods10061389
45. Gong L. Barley. In: Wang J, Sun B, Tsao R, editors. Bioactive factors and processing technology for cereal foods. Singapore: Springer; 2019. pp. 55-64. https://doi.org/10.1007/978-981-13-6167-8_4
46. Stupar V, Paunović A, Madić M, Knežević D, Đurović D. Influence of genotype, nitrogen fertilisation and weather conditions on yield variability and grain quality in spring malting barley. Journal of Central European Agriculture. 2021;22(1):86-95. https://doi.org/10.5513/JCEA01/22.1.2858
47. Sumina AV, Polonskiy VI. Content of valuable substances in barley grain grown under contrast climate conditions. Siberian Herald of Agricultural Science. 2020;50(1):23-31. (In Russ.). https://doi.org/10.26898/0370-8799-2020-1-3
48. Nirmala Prasadi VP, Joye IJ. Dietary fibre from whole grains and their benefits on metabolic health. Nutrients. 2020;12(10). https://doi.org/10.3390/nu12103045
49. Ain HBU, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, et al. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. International Journal of Food Properties. 2018;21(1):1463-1480. https://doi.org/10.1080/10942912.2018.1489837
50. Li YO, Komarek AR. Dietary fibre basics: Health, nutrition, analysis, and applications. Food Quality and Safety. 2017;1(1):47-59.
51. Hoyle A, Brennan M, Jackson GE, Hoad S. Increased grain density of spring barley (Hordeum vulgare L.) is associated with an increase in grain nitrogen. Journal of Cereal Science. 2019;89. https://doi.org/10.1016/j.jcs.2019.102797
52. Wenwen Y, Tao K, Gidley MJ, Fox GP, Gilbert RG. Molecular brewing: Molecular structural effects involved in barley malting and mashing. Carbohydrate Polymers. 2019;206:583-592. https://doi.org/10.1016/j.carbpol.2018.11.018
53. Zhou X, Yu W, Li C. Protein content correlates with the in vitro starch digestibility of raw barley flour. Food Bioscience. 2021;43. https://doi.org/10.1016/j.fbio.2021.101292
54. Memon S, Yang S, Liu X, He X, Memon S, Khaskheli MI, et al. Assessment of genetic diversity in chinese hulless barley accessions for qualitative traits. Bioscience Journal. 2021;37. https://doi.org/10.14393/BJ-v37n0a2021-53703
55. Borneo R, Leon AE. Whole grain cereals: Functional components and health benefits. Food and Function. 2012;3(2):110-119. https://doi.org/10.1039/c1fo10165j
56. Nikolaev PN, Yusova OA, Aniskov NI, Safonova IV. Agrobiological characteristics of hulless barley cultivars developed at Omsk Agrarian Scientific Center. Proceedings on Applied Botany, Genetics and Breeding. 2019;180(1):38-43. (In Russ.). https://doi.org/10.30901/2227-8834-2019-1-38-43
57. Piskareva LA, Cheverdin AYu. Efficiency of complex application of mineral fertilizers and growth stimulators on spring barley crops (Hordeum sativum L.). Agrokhimia. 2022;(1):21-31. (In Russ.). https://doi.org/10.31857/S0002188122010094
