284
ogy. Microwave digestion method was used to destroy the organic matrix to determine the content of macro- and microelements. The content of all elements was
carried out by mass spectrometry with inductively coupled plasma (ICP-MS). The
data demonstrated considerable variations in macro- and microelements in barley
genotypes. Two-row barley genotypes contained significantly larger levels of tested
elements compared to varieties which have six-row spike morphology, except for
calcium. From the other side, Bulgarian varieties had lower calcium content compared to other two-row varieties. NS 525 variety showed the highest levels of
sodium, cooper, and nickel, while the highest content of phosphorus and zinc was
obtained in NS 589. Macedonian genotype Line 2 had the highest concentration of
manganese and in Hit variety was established the highest level of aluminum and
iron. The differences in grain chemical content may be utilized in barley breeding
programs particularly to produce varieties for specific purpose and feed but also to
improve chemical composition and grain quality.
Keywords Barley · Variety · Macro- and microelements · Mass spectrometry
10.1 Introduction
Cereals are the most important food source for human consumption. In the last
years, cereals have been recognized as functional food because of their mineral
composition, antioxidant properties, and fiber content which can provide beneficial
effect on consumers and health. Many epidemiological researches have shown that
diets rich in whole grain are associated with a decreased risk of a number of chronic
diseases such as diabetes II, heart diseases, and certain types of cancers (Susan et al.
2013). Food rich in dietary fiber tend to be a rich source of many other health components such as minerals and antioxidants (Hashemi 2015). The human food needs
to be rich not only in macronutrients like protein and carbohydrates but also in
micronutrients. According to Anonymous (2013), from approximately 2.3 billion
tons of cereals produced, roughly 1 billion tons are used as a source of human food.
10.1.1 Barley: Taxonomy, Origin, and Production
Barley (Hordeum vulgare L.) belongs to the genus Hordeum in the grass family
Poaceae (also known as Graminaceae). There are 32 species within the Hordeum
genus. Barley is a self-pollinating diploid with 2n = 2x = 14 chromosomes. Hordeum
vulgare L. has centers of diversity in central and southwestern Asia, western North
America, southern South America, and in the Mediterranean (Von Bothmer 1992).
Fertile Crescent of the Middle East consisting of Turkey, Iran, Iraq, and Lebanon has
been reported as the original area of cultivation and most likely origin of barley, the
most ancient crop of cereals (Harlan 1920). According to the excavations, barley was
N. Markova Ruzdik et al.
ogy. Microwave digestion method was used to destroy the organic matrix to determine the content of macro- and microelements. The content of all elements was
carried out by mass spectrometry with inductively coupled plasma (ICP-MS). The
data demonstrated considerable variations in macro- and microelements in barley
genotypes. Two-row barley genotypes contained significantly larger levels of tested
elements compared to varieties which have six-row spike morphology, except for
calcium. From the other side, Bulgarian varieties had lower calcium content compared to other two-row varieties. NS 525 variety showed the highest levels of
sodium, cooper, and nickel, while the highest content of phosphorus and zinc was
obtained in NS 589. Macedonian genotype Line 2 had the highest concentration of
manganese and in Hit variety was established the highest level of aluminum and
iron. The differences in grain chemical content may be utilized in barley breeding
programs particularly to produce varieties for specific purpose and feed but also to
improve chemical composition and grain quality.
Keywords Barley · Variety · Macro- and microelements · Mass spectrometry
10.1 Introduction
Cereals are the most important food source for human consumption. In the last
years, cereals have been recognized as functional food because of their mineral
composition, antioxidant properties, and fiber content which can provide beneficial
effect on consumers and health. Many epidemiological researches have shown that
diets rich in whole grain are associated with a decreased risk of a number of chronic
diseases such as diabetes II, heart diseases, and certain types of cancers (Susan et al.
2013). Food rich in dietary fiber tend to be a rich source of many other health components such as minerals and antioxidants (Hashemi 2015). The human food needs
to be rich not only in macronutrients like protein and carbohydrates but also in
micronutrients. According to Anonymous (2013), from approximately 2.3 billion
tons of cereals produced, roughly 1 billion tons are used as a source of human food.
10.1.1 Barley: Taxonomy, Origin, and Production
Barley (Hordeum vulgare L.) belongs to the genus Hordeum in the grass family
Poaceae (also known as Graminaceae). There are 32 species within the Hordeum
genus. Barley is a self-pollinating diploid with 2n = 2x = 14 chromosomes. Hordeum
vulgare L. has centers of diversity in central and southwestern Asia, western North
America, southern South America, and in the Mediterranean (Von Bothmer 1992).
Fertile Crescent of the Middle East consisting of Turkey, Iran, Iraq, and Lebanon has
been reported as the original area of cultivation and most likely origin of barley, the
most ancient crop of cereals (Harlan 1920). According to the excavations, barley was
N. Markova Ruzdik et al.