Vitamin B complex, amino acid profile and bioactive properties of newly developed rye variants

Abstract

ABSTRACTThis study was designed to investigate the amino acid profile, vitamin B complex, and bioactive properties present in recently cultivated rye variants in Pakistan. The four rye variants, named as Gp 1, Gp-2, Gp-3, and Gp-4, were procured from the Forage and Pulses section of AARI Faisalabad. The rye samples were ground into flour using a hammer-type 120-ton laboratory mill. For the analysis of amino acids, vitamin B complex, phenolic constituents, alkylresorcinols, and lignin, standard HPLC and GC-MS methods were employed following the extraction with appropriate reagents. The results revealed that among the rye variants, Gp-2 showed the highest content of vitamin B complex, with thiamin at 252.33 μg/100 g, niacin at 397 μg/100 g, and pyridoxine at 99 μg/100 g. Pantothenic acid (246.70 μg/100 g) and ascorbic acid (470 μg/100 g) were found in the highest concentrations in Gp-3. The riboflavin content of Gp-1 was 84.40 g/100 g, while the folate content of Gp-4 was 24.40 g/100 g. In terms of phenolic compounds, the range of chlorogenic acid content ranged from 86.70 to 92.43 mg/kg, p-coumaric acid from 2.70 to 5.40 mg/kg, gallic acid from 64.70 to 97.10 mg/kg, caffeic acid from 16.90 to 25.90 mg/kg, and coumaric acid from 218.10 to 228.40 mg/kg. In conclusion, Gp-2 observed as the most nutritionally rich and bioactive variant, distinguished by its high essential amino acids, vitamins, and other bioactive components.

Keywords

• Secale cereal L
• amino acid
• vitamin
• phenolic
• Lignan
• Alkylresorcinol