Comparative analysis of nutritional content and antioxidant preservation in barley–wheat products made from various Hordeum vulgare genotypes from Sardinia

Since ancient times, barley (Hordeum vulgare L.) has been a key cereal in Sardinia, a region recognized as a Longevity Blue Zone characterized by an unusually high prevalence of centenarians. Among the traditional foods historically consumed in this area, whole-grain cereals, including barley, represent a relevant dietary component. Aim: In the present study, the nutritional composition and antioxidant capacity of flour, “carasau” bread, and pasta derived from three Hordeum vulgare varieties and one Triticum durum variety were compared. The objective was to evaluate the impact of traditional processing (baking and pasta production) on macronutrients and antioxidant compounds, and to identify the barley genotype that best preserves its compositional characteristics during transformation. A comprehensive chemical analysis was conducted, including macronutrients, fiber, minerals (Fe, Zn, Mg), vitamin E, total polyphenols, and antioxidant capacity assessed by DPPH, ABTS, and ORAC assays. Results: All three Hordeum vulgare varieties showed higher dietary fiber, antioxidant levels, and macro- and micro-element concentrations in flour compared to Triticum durum. Specific genotypes exhibited superior retention of functional compounds: H. vulgare var. Nudum retained higher antioxidant potential in “carasau” bread (average loss 44.8%), while H. vulgare var. Nigrum showed less loss in pasta (33.9%). H. vulgare var. Nudum also displayed a notably high protein content (18.13 ± 0.92% in flour). Conclusion: The superior compositional profile and processing stability observed in selected barley genotypes highlight their technological and nutritional relevance within cereal-based products. These findings provide compositional evidence supporting the traditional use of barley in regional dietary patterns, including those historically associated with Sardinia. These results also support considering barley as a resilient complementary cereal within diversified production systems.