The content of antioxidants in the products of the Khakas national cuisine based on barley grain

The aim of the work was to study the total antioxidants content (TAC) in national Khakass product Talgan, obtained from barley grain. Talgan was made by traditional (frying, grinding) and innovative (grinding, frying) methods. Three varieties of barley were used in this series of experiments: Biom and Krasnoyarsky 91, (according to the type of caryopsis, belonging to husked type), and Omsk Goloserny 1, (to hull-less forms). All the samples were grown on the territory of Beysk state section of the Republic of Khakassia, characterized by favorable climatic conditions from the point of view of growing grain with a high content of antioxidants. For the determination of TAC in grain, 2 solvents were used: double- distilled water and 70 % ethanol. TAC measurement was performed on Yauza-01-AA Color instrument. Gallic acid was used as a reference sample. All the samples of Talgan made according to traditional method showed the decrease in TAC with the respect to whole grain. Among the three samples higher values of the total antioxidant content were found in barley Talgan made of Omsk Golozerny 1, followed by husked varieties - Biom and Krasnoyarsky 91...