Phenolic acids in grains of wild-type barley and proanthocyanidin-free mutants

Abstract

The phenolic acid composition in grains of wild-type barley and proanthocyanidin-free mutants in different ant genes was studied. No qualititative differences were detected between ant mutants and their wild-types. Quantitative differences in phenolic acid content were small. The sum of the six most abundant phenolic acids varied between 5 and 12mg·100g·1 of barley (dry weight). Compared to proanthocyanidins and catechin in wild-type barley, the amount of acetone extractable phenolic acids is small, and the presence of simple phenolic acids in proanthocyanidin-free mutants of the genes ant 17 and ant 18 cannot explain the high polyphenol values measured according to the method of Jerumains in beers produced from these mutants. Tests according to Jerumanis of fractions obtained from hydrolysed barley grain extracts by HPLC, revealed that the highest polyphenol values were obtained in fractions containing compounds related to flavones. These compounds are more abundant in mutants of the genes ant 17 and 18 than in mutants of the gene ant 13. © 1985 Carisberg Laboratory.