engleski

The influence of extrusion parameters on total phenols and ferulic acid of wheat and hulless barley flour

Ferulic acid is the most abundant phenolic acid in cereals (70-90% of total phenolic compounds). The outer layers of grain have been shown to contain much higher levels of ferulic acid than endosperm. The aim of this study was to determine the effect of the extrusion process with different temperature in teh die section (90, 100 and 110 °C), and the moisture content (25, 30 and 35%) on total phenols and ferulic acid on wheat and hulless barley flour (56.21 µg/gDW), while the total phenolic content was more similar in both flours (752 and 779 µg GAE/ gDW, respectively). In extruded wheat flours a slight decrease of ferulic acid was noticed compared to the non-extruded flour. On the other hand, in hulless barley flours ferulic acid content was significantly increased after the extrusion process. The extrusion had a negative effect on the total phenolic content and this negative effect was the lowest in the extruded samples with the moisture content of 25%, both of wheat and barley flours (426 and 449 µg GAE/ gDW, respectively).

extrusion ; wheat ; hulless barley ; total phenols ; ferulic acid

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