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the leaves (Gomez-Macpherson 2001). A mature barley plant consists of a central stem and 2–5 branch stems, called tillers. The apex of the main stem and
each fertile tiller carries a spike. Barley leaves are linear and 5–15 mm wide and
are produced on the alternate side of the stem. The leaf structure consists of the
sheath, blade, auricles, and ligule. The sheath surrounds the stem completely.
The ligule and auricles distinguish barley from other cereals as they are smooth,
envelope the stem, and can be pigmented with anthocyanins (GomezMacpherson 2001).
Barley is one of the most genetically diverse cereal which is categorized as spring
or winter types, hulled or hulless by the presence or absence of hull tightly adhering
to the grain (Anderson et al. 2012). Barley comes in two varieties, distinguished by
the number of rows of flowers on its flower spike. Six-row barley has its spike
notched on opposite sides, with three spikelets at each notch, each containing a
small individual flower, or floret, that develops a kernel. Two-row barley has central
florets that produce kernels and lateral florets that are normally sterile. In some studies, there were no obtained significant differences between two-row and six-row
varieties if grain chemical composition was compared (Aman et al. 1985; Aman and
Newman 1986). Two-row varieties are commonly used for malting production
because they contain more protein, starch, and crude fat and less crude fiber than
six-row type of varieties, which is more suited for animal feed (Day and Dickson
1957; Kong et al. 1995; Marquez-Cedillo et al. 2000). Cultivated barley is a grass
that may be either a winter or spring annual. In the Republic of North Macedonia,
barley is mainly grown as winter two-row cultivar. On the national variety list,
besides winter forms of barley, only one variety (Makedo) is registered as a spring
domestic variety (MAFWE 2008).
Barley vegetative growth can be divided into a number of stages: germination,
seedling development, tillering, stem elongation, heading, flowering, and ripening.
The duration of different developmental stages varies widely. Growth rate depends
on the weather, water supply, soil fertility, the degree of competition with other
plants, the presence of pests and diseases, and the time of planting.
Barley production is multistage, because it’s used for animal feed, producing
malt, seed, human food, and as a cover crop to improve soil quality (GallegosInfante et al. 2010; Babaeian et al. 2012; Shar et al. 2013). The increased interest in
barley as a human food ingredient results from studies that have shown barley to be
an excellent source of dietary fiber especially β-glucan. About 2% of the global
barley production is used as food (Gupta et al. 2010).
10.1.3 Barley: Grain Composition
Starch is the most abundant component of the barley endosperm, comprising around
60% of total grain weight. Proteins account from 8% to 13% (dry basis) of the total
composition of malt barley, and the level of lipids is approximately 2–4% of total
grain weight (Welch 1978). Barley grain contains the highest amount of fat-soluble
vitamin E, comparing with major cereals (Kerckhoffs et al. 2002).
10 Chemometric Determination of Macro- and Microelements in Barley Genotypes…
the leaves (Gomez-Macpherson 2001). A mature barley plant consists of a central stem and 2–5 branch stems, called tillers. The apex of the main stem and
each fertile tiller carries a spike. Barley leaves are linear and 5–15 mm wide and
are produced on the alternate side of the stem. The leaf structure consists of the
sheath, blade, auricles, and ligule. The sheath surrounds the stem completely.
The ligule and auricles distinguish barley from other cereals as they are smooth,
envelope the stem, and can be pigmented with anthocyanins (GomezMacpherson 2001).
Barley is one of the most genetically diverse cereal which is categorized as spring
or winter types, hulled or hulless by the presence or absence of hull tightly adhering
to the grain (Anderson et al. 2012). Barley comes in two varieties, distinguished by
the number of rows of flowers on its flower spike. Six-row barley has its spike
notched on opposite sides, with three spikelets at each notch, each containing a
small individual flower, or floret, that develops a kernel. Two-row barley has central
florets that produce kernels and lateral florets that are normally sterile. In some studies, there were no obtained significant differences between two-row and six-row
varieties if grain chemical composition was compared (Aman et al. 1985; Aman and
Newman 1986). Two-row varieties are commonly used for malting production
because they contain more protein, starch, and crude fat and less crude fiber than
six-row type of varieties, which is more suited for animal feed (Day and Dickson
1957; Kong et al. 1995; Marquez-Cedillo et al. 2000). Cultivated barley is a grass
that may be either a winter or spring annual. In the Republic of North Macedonia,
barley is mainly grown as winter two-row cultivar. On the national variety list,
besides winter forms of barley, only one variety (Makedo) is registered as a spring
domestic variety (MAFWE 2008).
Barley vegetative growth can be divided into a number of stages: germination,
seedling development, tillering, stem elongation, heading, flowering, and ripening.
The duration of different developmental stages varies widely. Growth rate depends
on the weather, water supply, soil fertility, the degree of competition with other
plants, the presence of pests and diseases, and the time of planting.
Barley production is multistage, because it’s used for animal feed, producing
malt, seed, human food, and as a cover crop to improve soil quality (GallegosInfante et al. 2010; Babaeian et al. 2012; Shar et al. 2013). The increased interest in
barley as a human food ingredient results from studies that have shown barley to be
an excellent source of dietary fiber especially β-glucan. About 2% of the global
barley production is used as food (Gupta et al. 2010).
10.1.3 Barley: Grain Composition
Starch is the most abundant component of the barley endosperm, comprising around
60% of total grain weight. Proteins account from 8% to 13% (dry basis) of the total
composition of malt barley, and the level of lipids is approximately 2–4% of total
grain weight (Welch 1978). Barley grain contains the highest amount of fat-soluble
vitamin E, comparing with major cereals (Kerckhoffs et al. 2002).
10 Chemometric Determination of Macro- and Microelements in Barley Genotypes…