Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains

Özcan, Mehmet Musa; Juhaimi, Fahad Al; Uslu, Nurhan

doi:10.1007/s13197-017-2920-1

Cited by 25 publications

(17 citation statements)

References 19 publications

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“…Moreover, barley, malt, and Brazilian peanut oils also presented high contents of fatty acids, especially LA (51.7%, 56.6%, and 44.4–48.2%, respectively). The contents of these decreased during the malting process (Özcan, Juhaimi, & Uslu, ; Özcan, Juhaimi, & Uslu, ).…”

Section: Discussionmentioning

confidence: 99%

Linoleic acid‐rich guava seed oil: Safety and bioactivity

Prommaban

Utama‐ang

Chaikitwattana

et al. 2019

Phytotherapy Research

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Guava (Psidium guajava) is a widely consumed fruit and has been commercialized in markets. The seeds are by-products of the processing procedures performed by the commercial guava juice industry. They are considered a nutritional resource that has been poorly utilized as they contain essential fatty acids such as linoleic acid (LA) and phenolics in abundance. In the study, guava seed oil (GSO) was used, which was obtained by hexane extraction of guava seeds to determine composition and test toxicity, cell migration, cancer cell viability, and plasmodium growth. GSO was found to be relatively nontoxic to normal hepatocytes and peripheral blood mononuclear cells, with mice for 14 days showing median lethal dose (LD 50 ) > 10 mg/kg and rats for up to 90 days. Surprisingly, the oil inhibited the proliferation of the human erythroleukemic cells in a dose-dependent manner with the half maximal inhibitory concentration values of 155 and 137 μg/ml at 24 and 48 hr, respectively. Importantly, GSO at 500 μg/ml was found to increase the degree of migration of keratinocytes (HaCaT). These observations suggest that edible P. guajava seed oil, which is abundant with linoleic acid and antioxidants, can promote skin wound healing and inhibit the proliferation of leukemic cells.

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Section: Discussionmentioning

confidence: 99%

Linoleic acid‐rich guava seed oil: Safety and bioactivity

Prommaban

Utama‐ang

Chaikitwattana

et al. 2019

Phytotherapy Research

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“…Besides, [73] showed that the total lipid content and fatty acid composition varies with the barley variety and decreases during the malting process. However, a study showed that barley lipids contained 18.53% palmitic, 19.94% oleic and 51.74% linoleic acids while malt oil contained 17.33% palmitic, 15.62% oleic and 56.56% linoleic acids, and linoleic acid content increased during the malting process while oleic and palmitic acid content decreased [64].…”

Section: Phenolic Acidsmentioning

confidence: 98%

“…Out of major proanthocyanidins in barley, prodelphinidin B3 (90-197 μg/g) accounted for the majority of proanthocyanidins, whereas procyanidin C2 (5-19 μg/g) was reported to be present only in minor quantities [63]. In the malting process, the green malt had the highest antioxidant activity (79.80%) and total phenolic content (122.43 mg/100 g) than those of barley and malt [64]. For example, carotenoid (1.71 μg/g), (+)-catechin (69.06 mg/100 g), 1,2-dihydroxybenzene (37.21 mg/100 g), quercetin (30.78 mg/100 g) and isorhamnetin (22.44 mg/100 g) contents were higher in green malt.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Benefits of Barley Grain in Animal and Human Diets

Badea¹,

Wijekoon²

2021

Cereal Grains - Volume 1

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Barley (Hordeum vulgare L) is one of the major cereal grains grown in temperate countries and ranked globally as the fourth largest grain crop. Currently, it is produced in more than 100 countries around the world with a global production of approximatively 159 million tonnes and 51 million hectares in 2019. The production and value-added barley products impact breweries, food processors, feed mills, and livestock operations. Barley grain is used primarily as an energy and protein source in beef cattle diets and as a malt source for alcoholic beverages, especially in the beer industry. Also, barley is used in bread, soups, stews, and health products since the barley grain is rich in several health-boosting components. As such, barley is high in protein, fibre, vitamins and natural bioactive antioxidants such as phenolics and lipids. However the studies of bioactive and nutritional properties of barley and the utilization of the crop as a functional food in animal and human diet is still limited. The work herein provides a review covering world production, end-use and processing, nutritional attributes, and will advocate its potential as a functional food for animal and human health and its role in preventing some chronic diseases.

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“…flavan-3-ols, phenolic acids and ferulic acid, which are delivered to the brewing process (1,82). The antioxidant properties of barley and malt are mostly associated with phenolic compounds such as phenolic acids, flavonoids, proanthocyanidins and tannins (85,86), as well as some of the Maillard reaction products (MRPs), in particular, melanoidins and reductones (87). Phenolic compounds that are ultimately found in beer originate to a large extent from malt (e.g.…”

Section: -Methylpropanalmentioning

confidence: 99%

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

et al. 2021

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Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling aldehydes and their precursors, such as amino acids, reducing sugars, α‐dicarbonyls and bound‐state aldehydes. In general, the content of these compounds depends on barley variety and quality, the malting regime and final malt quality. Malt that represents a low potential for beer staling, i.e. that has low values of Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions and high antioxidative activity, leads to beer with enhanced flavour stability. However, the consistent production of malt with the desired quality remains challenging. Approaches to achieve this include adjustment of steeping and germination conditions, allowing control of grain modification and thus, the reservoir of aldehydes precursors. Also, the application of alternative kilning technologies may reduce the applied heat load, responsible for the formation of staling aldehydes and triggering development of the oxidising free radical species. This review provides an evaluation of current knowledge on the contribution of the malting process and malt quality to the formation of beer staling aldehydes. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains

Cited by 25 publications

References 19 publications

Linoleic acid‐rich guava seed oil: Safety and bioactivity

Linoleic acid‐rich guava seed oil: Safety and bioactivity

Benefits of Barley Grain in Animal and Human Diets

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

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