Barley (Hordeum Vulgare) as An Anti-Diabetic Agent: Fourier Transform Infrared Spectroscopy Analysis
DOI:
https://doi.org/10.46799/adv.v4i10.713Keywords:
Barley, Diabetes Mellitus, FTIR, Hordeum vulgare, Beta-glucanAbstract
Barley (Hordeum vulgare) is a promising dietary resource for glycemic management; however, evidence regarding the chemical composition and physiological effects of cooked barley porridge remains limited. This study aimed to characterize barley porridge using Fourier transform infrared (FTIR) spectroscopy and phytochemical screening and to evaluate its effects on fasting blood glucose (FBG) levels. A randomized controlled animal experiment was conducted involving 36 male Wistar rats assigned to six groups: a normal control group, a diabetic control group, a metformin-treated control group, a group of nondiabetic rats receiving barley-mixed feed, a group of diabetic rats receiving barley-mixed feed, and a group of diabetic rats receiving barley-only feed. Diabetes was induced using alloxan, and FBG levels were measured weekly throughout the 28-day intervention. Data were analyzed using the Wilcoxon signed-rank test and the Mann–Whitney U test. FTIR spectra revealed absorption bands consistent with functional groups associated with carbohydrates, proteins, and lipids, while phytochemical screening indicated the presence of alkaloids, flavonoids, and steroids/triterpenoids. In diabetic rats receiving barley-mixed feed, median FBG levels decreased from 343 to 230 mg/dL, representing an approximately 33% reduction. However, the reductions in FBG levels observed in the barley-treated diabetic groups were not statistically significant. These findings suggested that the chemical constituents of barley porridge warranted further investigation, although their proposed mechanisms of action remained unverified. Overall, barley porridge did not demonstrate statistically significant antidiabetic efficacy under the experimental conditions. Further studies involving larger sample sizes, longer intervention periods, and standardized dietary comparisons are needed to establish its potential role in glycemic management.
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