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

https://doi.org/10.17221/144/2016-CJFSCitation:Šimić 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.
download PDF
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.
References:
Abdel-Aal El-Sayed M., Choo Thin-Meiw (2014): Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada. Canadian Journal of Plant Science, 94, 807-815  https://doi.org/10.4141/cjps2013-301
 
Baik Byung-Kee, Ullrich Steven E. (2008): Barley for food: Characteristics, improvement, and renewed interest. Journal of Cereal Science, 48, 233-242  https://doi.org/10.1016/j.jcs.2008.02.002
 
Brand-Williams W., Cuvelier M.E., Berset C. (1995): Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25-30  https://doi.org/10.1016/S0023-6438(95)80008-5
 
Carvalho Daniel O., Gonçalves Luís M., Guido Luís F. (2016): Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Comprehensive Reviews in Food Science and Food Safety, 15, 927-943  https://doi.org/10.1111/1541-4337.12218
 
Dvořáková Markéta, Guido Luis F., Dostálek Pavel, Skulilová Zuzana, Moreira Manuela M., Barros Aquiles A. (2008): Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts. Journal of the Institute of Brewing, 114, 27-33  https://doi.org/10.1002/j.2050-0416.2008.tb00302.x
 
Dykes (2007): Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World, , -  https://doi.org/10.1094/CFW-52-3-0105
 
EBC Analysis Committee (1998): Analytica-EBC. Nurnberg, Verlag Hans Carl Getranke-Fachverlag.
 
Ehrenbergerová J., Březinová Belcredi N., Psota V., Hrstková P., Cerkal R., Newman C. W. (2008): Changes Caused by Genotype and Environmental Conditions in Beta-Glucan Content of Spring Barley for Dietetically Beneficial Human Nutrition. Plant Foods for Human Nutrition, 63, 111-117  https://doi.org/10.1007/s11130-008-0079-7
 
Ferrari B., Finocchiaro F., Stanca A.M., Gianinetti A. (2009): Optimization of air classification for the production of β-glucan-enriched barley flours. Journal of Cereal Science, 50, 152-158  https://doi.org/10.1016/j.jcs.2009.04.007
 
Fogarasi Attila-Levente, Kun Szilárd, Tankó Gabriella, Stefanovits-Bányai Éva, Hegyesné-Vecseri Beáta (2015): A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts. Food Chemistry, 167, 1-6  https://doi.org/10.1016/j.foodchem.2014.06.084
 
Fox G.P., Panozzo J.F., Li C.D., Lance R.C.M., Inkerman P.A. Henry R.J. (2003): Molecular basis of barley quality. Australian Journal of Agricultural Research, 54: 1081–1101. https://doi.org/10.1071/AR02237
 
Gupta Mahesh, Abu-Ghannam Nissreen, Gallaghar Eimear (2010): Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products. Comprehensive Reviews in Food Science and Food Safety, 9, 318-328  https://doi.org/10.1111/j.1541-4337.2010.00112.x
 
Holtekjølen A.K., Uhlen A.K., Bråthen E., Sahlstrøm S., Knutsen S.H. (2006): Contents of starch and non-starch polysaccharides in barley varieties of different origin. Food Chemistry, 94, 348-358  https://doi.org/10.1016/j.foodchem.2004.11.022
 
Leitao Céline, Marchioni Eric, Bergaentzlé Martine, Zhao Minjie, Didierjean Luc, Miesch Laurence, Holder Emilie, Miesch Michel, Ennahar Saïd (2012): Fate of polyphenols and antioxidant activity of barley throughout malting and brewing. Journal of Cereal Science, 55, 318-322  https://doi.org/10.1016/j.jcs.2012.01.002
 
LIU Q, YAO H (2007): Antioxidant activities of barley seeds extracts. Food Chemistry, 102, 732-737  https://doi.org/10.1016/j.foodchem.2006.06.051
 
Lu Jian, Zhao Haifeng, Chen Jian, Fan Wei, Dong Jianjun, Kong Weibao, Sun Junyong, Cao Yu, Cai Guolin (2007): Evolution of Phenolic Compounds and Antioxidant Activity during Malting. Journal of Agricultural and Food Chemistry, 55, 10994-11001  https://doi.org/10.1021/jf0722710
 
Madhujith Terrence, Shahidi Fereidoon (2007): Antioxidative and Antiproliferative Properties of Selected Barley ( Hordeum vulgarae L.) Cultivars and Their Potential for Inhibition of Low-Density Lipoprotein (LDL) Cholesterol Oxidation. Journal of Agricultural and Food Chemistry, 55, 5018-5024  https://doi.org/10.1021/jf070072a
 
Newton Adrian Clive, Flavell Andrew J., George Timothy S., Leat Philip, Mullholland Barry, Ramsay Luke, Revoredo-Giha Cesar, Russell Joanne, Steffenson Brian J., Swanston J. Stuart, Thomas William T. B., Waugh Robbie, White Philip J., Bingham Ian J. (2011): Crops that feed the world 4. Barley: a resilient crop? Strengths and weaknesses in the context of food security. Food Security, 3, 141-178  https://doi.org/10.1007/s12571-011-0126-3
 
Qingming Yang, Xianhui Pan, Weibao Kong, Hong Yang, Yidan Su, Li Zhang, Yanan Zhang, Yuling Yang, Lan Ding, Guoan Liu (2010): Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo. Food Chemistry, 118, 84-89  https://doi.org/10.1016/j.foodchem.2009.04.094
 
Sharma Paras, Gujral Hardeep Singh (2010): Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. Food Chemistry, 120, 673-678  https://doi.org/10.1016/j.foodchem.2009.10.059
 
Singleton V.L., Rossi, J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16: 144–158.
 
Zhao Haifeng, Fan Wei, Dong Jianjun, Lu Jian, Chen Jian, Shan Lianju, Lin Yan, Kong Weibao (2008): Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chemistry, 107, 296-304  https://doi.org/10.1016/j.foodchem.2007.08.018
 
Zieliński H., Kozłowska H. (2000): Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions. Journal of Agricultural and Food Chemistry, 48, 2008-2016  https://doi.org/10.1021/jf990619o
 
Žilić Slađana, Hadži-Tašković Šukalović Vesna, Dodig Dejan, Maksimović Vuk, Maksimović Milan, Basić Zorica (2011): Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. Journal of Cereal Science, 54, 417-424  https://doi.org/10.1016/j.jcs.2011.08.006
 
download PDF

© 2019 Czech Academy of Agricultural Sciences