The Effect of Heat Processing on Chemical Composition and Antioxidative Activity of Tea Made from Barley Sprouts and Wheat Sprouts

Abstract

Barley sprouts and wheat sprouts have received much interest as functional foods in many countries. In this study, the effects of heat processing and extraction temperature on the bioactive components and antioxidative properties were examined in barley and wheat sprout teas. Both barley and wheat sprout teas were processed with two different methods (steaming or pan‐roasting). Crude protein was increased, and moisture content was the lowest, in the roasted barley and wheat sprout teas. Total phenolics content and flavonoid contents were significantly higher in the roasted teas than in the steamed teas. Vitamin C content was the highest after an extraction temperature of 55 °C (24.05 mg/mL) in the roasted wheat sprout tea. Both roasted barley and wheat sprout teas exhibited the most antioxidative effects in vitro, demonstrated by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging and nitrite‐scavenging activities. Therefore, the roasting method can be considered an appropriate technique for the production of barley and wheat sprout teas. Practical Application Barley and wheat sprouts have received much attention in recent years as functional food materials in many countries and can be consumed as a form of tea. Heat processing methods such as steaming and roasting were applied and compared to increase the bioactive components and antioxidative activity in barley and wheat sprout teas. We found that roasting showed higher bioactive components and antioxidative activity than steaming in both barley and wheat sprout teas. In addition, wheat sprouts tea showed better bioactive components and antioxidative activity compared with the barley sprout tea.

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

“…Thus, the antioxidant activities of the treated samples are consistent with the results of the TPC (Osae et al., ; Islam, Yu, & Lee, ). Similarly, Azeez, Oyedeji, Adebisi, Adejumo, and Tijani (), who studied the effect of US pretreatment of tomato prior to drying, revealed a greater retention of antioxidant in dried tomato.…”

Antioxidant and anti‐inflammatory effects of Lilium lancifolium bulbs extract

“…The nitrite scavenging activity was determined using a previously described method (Islam, Yu, & Lee, 2019), with some modifications. Briefly, 1 ml of sample solution was mixed with 1 ml of 1 mM sodium nitrite and the pH of the resultant solution was adjusted to 1.2 by adding 0.1 M hydrogen chloride.…”

Comparative Analyses on the Bioactive Compounds and in Vitro Antioxidant Capacity of Tea Infusions Prepared from Selected Medicinal Fruits

“…Vitamin C content of the sample was measured according to the method described by Islam et al . The absorbance of the supernatant was measured at 525 nm using a UV‐spectrophotometer (Shimadzu Corporation, Tokyo, Japan) and the vitamin C content was expressed as μg/mL.…”

“…The DPPH radical scavenging capacity was measured according to the method described by Islam et al . and with a slight modification.…”