Naslov
Total phenolic content and antioxidant activity of different barley varieties and their malts

Autori
Šimić, Gordana ; Lalić, Alojzije ; Abičić, Ivan ; Horvat, Daniela ; Viljevac Vuletić, Marija

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 51st Croatian and 11th International Symposium on Agriculture / Pospišil, Milan ; Vnučec, Ivan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2016, 65-66

ISBN
978-953-7878-54-2

Skup
51 Croatian and 11 International Symposium on Agriculture

Mjesto i datum
Opatija, Hrvatska, 15.02.2016. - 18.02.2016

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
barley; malting; total phenolic content; antioxidant activity; β-glucan

Sažetak
Barley is one of the world's most important cereal crops, used mostly as feed for animals and raw material in the production of malt. Historically, it was one of the first cultivated grains and one of the earliest cereals to feature in the human diet in many parts of the world. In recent times, about two-thirds of the barley crop has been used as feed for animals, one-third for malting and about 2% for human food directly. Food barley provides dietary fibres, vitamins, minerals, antioxidants and other phytochemicals having valuable health benefits. In this study nine hulled and six hull-less barley varieties were evaluated for their grain characteristics, β- glucans, total phenolic contents (TPC) and corresponding antioxidant activities determined by 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging method. Samples were malted to compare malt quality properties between hulled and hull-less types of barley and to estimate the influence of malting process on total phenolics. The results showed that hull-less barley varieties had in average higher total phenolic content and DPPH radical scavenging activity when compared to hulled malting varieties. Malts were found to have higher total phenolics and antioxidant activity than their corresponding barleys, but the increase varied. Hull-less barley lines had in average higher protein, starch, β-glucan, malt extract content and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled varieties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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