DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR
The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley O...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202304&vol=4&aid=5602 |
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| author | YORDAN GEORGIEV MANOL OGNYANOV MISHELA TEMKOV GJORE NAKOV |
| author_facet | YORDAN GEORGIEV MANOL OGNYANOV MISHELA TEMKOV GJORE NAKOV |
| author_sort | YORDAN GEORGIEV |
| collection | DOAJ |
| description | The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley Osvit, and Mandatar, during different periods of germination from 1 to 4 days. The identified sugars in the samples were maltose, glucose (Glc), and sucrose, but fructose (Fru) and isomaltose were found in trace amounts. The maltose content was the highest, reaching up to 8.6 % among the detected sugars. The Glc content ranged between 1.0 % and 4.4 %, and sucrose was from 0.6 to 4.3 %. The samples Tristan (14.9 %) and Osvit (13.5 %) were characterized by the highest total free sugar content. Snaša flour contained high comparable amounts of soluble sugars (11.6 - 8.1 %) at 0 - 96 h of germination. The TPC and in vitro DPPH radical scavenging activity increased during germination, as they were higher in barley varieties than in wheat ones. Wheat and barley malt flour can be combined to increase the amounts of fermentable sugars and antioxidants to create bakery products, sourdoughs, craft beers, functional and dietary foods, and fermented drinks. |
| first_indexed | 2024-03-08T15:58:57Z |
| format | Article |
| id | doaj.art-d7f8e23dbb184f888cb7ae37015081fa |
| institution | Directory Open Access Journal |
| issn | 1582-540X |
| language | English |
| last_indexed | 2024-03-08T15:58:57Z |
| publishDate | 2023-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-d7f8e23dbb184f888cb7ae37015081fa2024-01-08T14:22:29ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2023-12-01244301315DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOURYORDAN GEORGIEV 0 MANOL OGNYANOV 1MISHELA TEMKOV 2 GJORE NAKOV31. Bulgarian Academy of Sciences, Institute of Organic Chemistry with Centre of Phytochemistry, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria 2. Prof. Dr. Assen Zlatarov University, Faculty of Medicine, Department of Physiology, Pathophysiology, Chemistry and Biochemistry, 1 Prof. Yakim Yakimov Blvd., 8010 Burgas, BulgariaBulgarian Academy of Sciences, Institute of Organic Chemistry with Centre of Phytochemistry, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria“St. Cyril and Methodius” University in Skopje, Faculty of Technology and Metallurgy, Department of Food Technology and Biotechnology, 16 Ruger Boskovic Str., 1000 Skopje, N. Macedonia4. Technical University of Sofia, College of Sliven, 59A Burgasko Shose Blvd, 8800 Mladost, Sliven, Bulgaria 5. Agricultural Academy-Sofia, Institute of Cryobiology and Food Technologies, 53 Cherni Vrah Blvd., 1407 Sofia, BulgariaThe study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley Osvit, and Mandatar, during different periods of germination from 1 to 4 days. The identified sugars in the samples were maltose, glucose (Glc), and sucrose, but fructose (Fru) and isomaltose were found in trace amounts. The maltose content was the highest, reaching up to 8.6 % among the detected sugars. The Glc content ranged between 1.0 % and 4.4 %, and sucrose was from 0.6 to 4.3 %. The samples Tristan (14.9 %) and Osvit (13.5 %) were characterized by the highest total free sugar content. Snaša flour contained high comparable amounts of soluble sugars (11.6 - 8.1 %) at 0 - 96 h of germination. The TPC and in vitro DPPH radical scavenging activity increased during germination, as they were higher in barley varieties than in wheat ones. Wheat and barley malt flour can be combined to increase the amounts of fermentable sugars and antioxidants to create bakery products, sourdoughs, craft beers, functional and dietary foods, and fermented drinks.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202304&vol=4&aid=5602аntioxidant activitybarleymalt flourpolyphenolssugarswheat |
| spellingShingle | YORDAN GEORGIEV MANOL OGNYANOV MISHELA TEMKOV GJORE NAKOV DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry аntioxidant activity barley malt flour polyphenols sugars wheat |
| title | DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR |
| title_full | DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR |
| title_fullStr | DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR |
| title_full_unstemmed | DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR |
| title_short | DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR |
| title_sort | dynamic changes in polyphenols free carbohydrates and antioxidant activity during germination of wheat and barley for preparation of malt flour |
| topic | аntioxidant activity barley malt flour polyphenols sugars wheat |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202304&vol=4&aid=5602 |
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