Effect of Domestic Cooking of Hull-Less Barley Genotypes on Total Polyphenol Content and Antioxidant Activity

Barley is a good source of dietary fibre, vitamins, and minerals. Moreover, it is a source of polyphenols, which recently have been studied for their antioxidant properties. Barley generally is not eaten in its raw form, and the necessary processing influences the polyphe- nol content. This study evaluated the content of polyphenol compounds and antioxidant activity before and after thermal treatment typical for that carried out in households (i.e., boiling and subsequent microwave heating)....