A Comparative Evaluation of the Nutritional Values and Antioxidant Capacity of Flour, “Carasau” Bread, and Pasta Derived from Different Varieties of Hordeum Vulgare and Triticum Durum

Since ancient times, barley (Hordeum vulgare L.) has been a key food in Sardinia, one of the Longevity Blue Zones, where centenarians are unusually common. Diet is a crucial factor in this phenomenon, and barley is among the traditional foods consumed. Barley is an annual plant producing caryopses that vary in color and form, with naked (hull-less) and dressed (hulled) varieties. This study compares flour's nutritional composition and antioxidant capacity, “carasau” bread, and pasta derived from three Hordeum vulgare varieties and one Triticum durum variety. The aim is to evaluate the impact of processing on macronutrients and antioxidant compounds, and to identify the barley variety that best preserves its nutritional and functional properties through transformation. The cereals were stone-ground to preserve their organoleptic properties. The results show that barley samples have a superior nutritional and antioxidant profile compared to durum wheat. All three Hordeum vulgare varieties exhibited higher dietary fiber, antioxidant levels, and macro and micro-element concentrations in the flour than Triticum durum . Furthermore, despite processing-related reductions in antioxidant activity, specific barley varieties, notably H. vulgare var. Nudum in bread and H. vulgare var. Nigrum in pasta retained functional compounds more effectively than wheat. Barley's adaptability to various climates makes it a promising alternative to wheat, which is particularly important in climate change and global food insecurity. Additionally, barley’s role as a wheat substitute is relevant today, given the ongoing conflict in Ukraine and its impact on wheat supply and prices.