Autors: Georgiev Y., Ognyanov M., Temkov M., Nakov, G. N.
Title: Dynamic changes in polyphenols, free carbohydrates, and antioxidant activity during germination of wheat and barley for preparation of malt flour
Keywords: Аntioxidant activity, Barley, Malt flour, Polyphenols, Sugar

Abstract: 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.

References

    Issue

    Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, vol. 24, issue 4, 2023, Romania, University “Vasile Alecsandri” of Bacău, ISSN 1582-540X

    Copyright University “Vasile Alecsandri” of Bacău

    Full text of the publication

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