Effect of harvesting stage on nutritional quality of barley green powder

This study aimed to evaluate the impact of harvesting stage on the nutritional composition, antioxidant profile, and shelf life of barley green powder (BGP). Barley greens were harvested at two stages-Day 7 (BGP7) and Day 14 (BGP14)-and processed into powder for analysis. Results revealed significant differences in nutrient content between the two samples. BGP7 had higher levels of protein, vitamin C, chlorophyll, and antioxidant compounds (total phenols and flavonoids), indicating superior antioxidant potential at the earlier harvest stage. In contrast, BGP14 exhibited greater concentrations of calcium, iron, fat, and crude fiber, suggesting improved mineral density with extended growth. The antioxidant activity, chlorophyll content, and vitamin C levels significantly declined with delayed harvesting. Shelf-life assessments using total aerobic mesophilic counts showed both powders remained microbiologically stable for up to 30 days. These findings highlight the influence of harvest timing on the functional quality of barley green powders, providing guidance for optimizing nutritional benefits based on the intended application.