Relation between fatty acids’ chemical profile and chemotaxonomy of Czech barley (Hordeum vulgare) varieties, geographical origin and malting process

  • Jana Olšovská Research Institute of Brewing and Malting, Lípová 15, CZ 120 44, Prague
  • Tomáš Vrzal Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Karel Štěrba Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Pavel Čejka Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
  • Alexandr Mikyška Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2
Keywords: barley, Hordeum vulgare, fatty acids profiling, chemotaxonomy, varietal dependence, geographical origin

Abstract

The dependence of FA profiles in barley and malt on variety and geographical origin using an optimized method was determined. FA profiles from 6 Czech varieties, each from 5 localities during two crop years were studied. The extraction of lipids and FA with hexane by fluidized bed extraction and a hydrolysis of lipids prior to derivatization of FA was used. The statistical processing of FA profiles led to a differentiation of samples; the importance of distinguishing parameters decreases in the order of crop year ˃ geographical origin ˃ variety. Nevertheless, the differentiation of tested varieties using FA profiles coresponds to a varietal pedigree. When the total lipid content was considered, a statistical difference between two varieties (Malz and Sunshine) and two tested localities was found. The profile of FA in barley grains is influenced by the land type and climate conditions. Due to a high level of barley varieties crossbreeding, the chemical profiling of FA is not a reliable tool for a varietal determination, however, it reflects the variety origin.

Published
2019-06-15
How to Cite
Olšovská, J., Vrzal, T., Štěrba, K., Čejka, P., & Mikyška, A. (2019). Relation between fatty acids’ chemical profile and chemotaxonomy of Czech barley (Hordeum vulgare) varieties, geographical origin and malting process. KVASNÝ PRŮMYSL, 65(3), 111–119. https://doi.org/10.18832/kp2019.65.111
Section
Articles