FLAVONOID VARIABILITY IN BARLEY GENOTYPES FOR FUNCTIONAL FOOD AND SUSTAINABLE BREEDING

Barley (Hordeum vulgare) is increasingly recognized for its functional properties, particularly its flavonoid content, which contributes to various health benefits including antioxidant, anti-inflammatory, and anticancer effects.This study evaluates the genetic diversity of flavonoid content across 20 barley genotypes, focusing on key compounds including Catechin, Myricetin, Quercetin, Kaempferol, and total flavonoids.The experiment was conducted using a Randomized Complete Block Design (RCBD) with three replications.Chromatography (HPLC) was used to measure the flavonoid content, and data were analyzed using Analysis of Variance (ANOVA), Least Significant Difference (LSD) test, and Principal Component Analysis (PCA).Significant genotypic differences were observed in all flavonoid content, with Myricetin, Quercetin, and total flavonoids showing the highest levels of variability.Genotypes V2, V4, and V1 exhibited the highest Catechin content, making them promising for the antioxidant properties of barley.For Myricetin, V18 and V7 were the best performers, while V4 and V1 demonstrated high Quercetin content.Kaempferol content was highest in V18, indicating its potential for both health and plant defense benefits.Total flavonoid content was dominated by V1 and V4, highlighting their suitability for breeding programs aimed at improving barley's nutritional and functional attributes.PCA identified the primary components influencing flavonoid variability, with the first two components explaining 81.16% of the total variation.The study concludes that the genotypes V1, V4, V7 and V18 exhibit superior flavonoid profiles, which are valuable for future barley breeding programs focused on enhancing both health-promoting properties and disease resistance.