Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Abstract

AbstractŠimić G., Horvat D., Dvojković K., Abičić I., Viljevac Vuletić M., Tucak M., Lalić A. (2017): Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts. Czech J. Food Sci., 35: 73-78.Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.

Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses

“…TPCs were lowest in seeds (98.45, 109.06, and 127.40 mg/100 g DM in corn, wheat, and barley, respectively) ( Figure 2a). These TPC levels are consistent with previous studies in corn [23,24] , wheat [19,24,25] , and barley [24,26] seeds. Figure 2a shows TPC levels in seeds and the sprouts and grasses at different days.…”

“…This is possibly due to the higher antioxidant potential of hydrolyzed bound phenolics present in sprouts. [26,32,44] TPCs in sprouts are the sum of soluble phenolics in seed, bio-synthesized phenolics and hydrolyzed phenolics present as bound in the cell walls. [7,45]…”

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

“…Similar results regarding Kolbach index values were described by Krstanović et al [7] (2015), where the values of the Kolbach index reached 41% in the modified malting process. In a previous study published by Šimić et al [28], there were also reported differences in malting behavior between hull-less and hulled varieties. Results obtained for the friability, difference in extract yield between finely and coarsely ground malt, wort viscosity and Kolbach index revealed that malting varieties achieved better cytolytic and proteolytic modification than hull-less barley lines.…”

“…In a study conducted by Krstanović et al [7], a narrow connection between β-glucan content and viscosity was determined, meaning that lower β-glucan content in hull-less barley reduces the viscosity of wort. Hull-less barley is known to have a higher β-glucan content [28] and thus increased viscosity values, which are considered problematic during filtration in the brewing process. Viscosity values are approximately 1.4-1.5 times higher for hull-less barley, with the exception for 2016 where viscosity was 2.5 times higher than in hulled varieties.…”

Bioactives of Pomegranate By-Products and Barley Malt Grass Engage in Cereal Composite Bar to Achieve Antimycotic and Anti-Aflatoxigenic Attributes

“…In addition, the ABTS radical scavenging absorbance was taken at 734 nm using the same apparatus. The extract of BMG was evaluated by the modified method of Simic et al [ 28 ]. Briefly, 1 mL of a 0.5 mmol/L methanol solution (of DPPH) and 2 mL of methanol were added to each extract (0.2 mL).…”