Next Article in Journal
Synthesis of Bicyclic Isoxazoles and Isoxazolines via Intramolecular Nitrile Oxide Cycloaddition
Next Article in Special Issue
Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes
Previous Article in Journal
Anti-Schistosomal Activity of Cinnamic Acid Esters: Eugenyl and Thymyl Cinnamate Induce Cytoplasmic Vacuoles and Death in Schistosomula of Schistosoma mansoni
Previous Article in Special Issue
Green Extraction of Antioxidants from Different Varieties of Red Grape Pomace
Article Menu

Export Article

Open AccessReview
Molecules 2015, 20(6), 10884-10909;

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland
Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
Author to whom correspondence should be addressed.
Academic Editor: John A. Beutler
Received: 7 April 2015 / Revised: 25 May 2015 / Accepted: 5 June 2015 / Published: 12 June 2015
(This article belongs to the Special Issue New Technologies for the Recovery of Natural Products)
Full-Text   |   PDF [806 KB, uploaded 12 June 2015]   |  


Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed. View Full-Text
Keywords: oat; barley; bioactives; extraction; conventional; novel food processing oat; barley; bioactives; extraction; conventional; novel food processing

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Gangopadhyay, N.; Hossain, M.B.; Rai, D.K.; Brunton, N.P. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules 2015, 20, 10884-10909.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Molecules EISSN 1420-3049 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top