Five phenolic compounds, p-hydroxyacetophenone, 5,7-dihydroxychromone, naringenin, quercetin, and isoamericanol A, were found first time in the barley tea, together with the known compounds, p-hydroxybenzaldehyde, 3,4 dihydroxybenzaldehyde, p-hydroxybenzoic acid, vanillic acid, and p-coumaric acid.
Barley tea can be served both either hot and cold. This drinks have a taste of a mild flavor profile consisting of a toasty flavor with slightly bitter undertones. The tea is sometimes used to help treat diarrhea, fatigue, and inflammation.
Antioxidants in barley can protect human body against cancer, heart attacks, and other diseases.
The present method of making barley tea involves roasting barley seeds at 280 °C and then processing with hot water to yield barley tea.
Barley tea
