Jaroslav Prýma,a,* Jaroslava Ehrenbergerová,b Natálie Belcrediová,c Kateřina Vaculovác
Institute of Brewing and Malting, PLC, Malting Institute Brno, Mostecká 7, 614
00 Brno, Czech Republic.
Tel.: +420 545244110,
bMendel University of Agriculture and Forestry, Brno, Czech Republic
cAgricultural Research Institute, Kroměřīž, Ltd., Czech Republic
Paper based on a
presentation at the 12th International Symposium on Separation
Sciences, Lipica, Slovenia,
September 27–29, 2006.
Green barley and malting barley are sources of numerous compounds with positive effects on the human organism – especially substances with antioxidant effects, e.g. vitamin E. We determined tocol content in barley caryopses in dependence of varietal and genetic properties of materials. Using chromatography, we studied vitamin E content in different growth phases of green barley and in varietal lines of malting barley. The content of vitamin E was the highest in the first growing phase (14.4–18.0 mg kg–1) in the variety Sebastian. Green plants contain significantly less tocotrienols than barley caryopses.
Keywords: vitamin E, tocols, barley, green barley, HPLC analysis