European Food Research and Technology

, Volume 214, Issue 5, pp 388–393

Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt

  • Wolfgang Friedrich
  • Rudolf Galensa
Original paper

DOI: 10.1007/s00217-002-0498-x

Cite this article as:
Friedrich, W. & Galensa, R. Eur Food Res Technol (2002) 214: 388. doi:10.1007/s00217-002-0498-x


(2R,3S)-Catechin-7-O-β-D-glucopyranoside is isolated from barley (Hordeum vulgare L.) and malt for the first time. For identification, the glucoside was isolated from acetone-water extracts of malt by polyamide clean-up and semi-preparative HPLC. The structure was elucidated by various NMR techniques, fast atom bombardment mass spectrometry and UV and circular dichroism spectroscopy. The investigation of 20 different barley varieties and the corresponding malts by HPLC with UV and coulometric electrode array detection revealed that the amount of the glucoside increases during malting. In contrast, the content of the monomeric (+)-catechin decreases and (–)-epicatechin was not detected.

Hordeum vulgare Barley Malt (2R,3S)-Catechin-7-O-β-D-glucopyranoside Flavan-3-ol glucoside Catechin 

Copyright information

© Springer-Verlag 2002

Authors and Affiliations

  • Wolfgang Friedrich
    • 1
  • Rudolf Galensa
    • 1
  1. 1.Institut für Lebensmittelwissenschaft und Lebensmittelchemie der Rheinischen Friedrich-Wilhelms-Universität Bonn, Endenicher Allee 11–13, 53115 Bonn, Germany