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Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains

Journal of Food Science and Technology volume 55, pages 226–232 (2018)Cite this article

Abstract

In this study, the effect of barley malt process on antioxidant activity, carotenoid content, oil yield, phenolic compounds and fatty acid composition of barley, green malt and malt was investigated. The highest antioxidant activity (79.80%) and total phenolic content (122.43 mg/100 g) was observed in green malt. Carotenoid content of green malt (1.71 µg/g) was higher than those of barley and malt. Green malt had the maximum (+)-catechin (69.06 mg/100 g), 1,2-dihydroxybenzene (37.21 mg/100 g), quercetin (30.78 mg/100 g) and isorhamnetin (22.44 mg/100 g) content. Oil contents of samples ranged from 1.73 to 2.13% and showed increase with malting process. While barley lipids contained 18.53% palmitic, 19.94% oleic and 51.74% linoleic acids, malt oil contained 17.33% palmitic, 15.62% oleic and 56.56% linoleic acids. Linoleic acid content increased during malting process while oleic and palmitic acid content decreased.

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Acknowledgement

The authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.

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Affiliations

  1. Konya, Turkey

    Mehmet Musa Özcan & Nurhan Uslu

  2. Riyadh, Saudi Arabia

    Fahad Aljuhaimi

Authors
  1. Mehmet Musa Özcan
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  2. Fahad Aljuhaimi
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  3. Nurhan Uslu
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Correspondence to Mehmet Musa Özcan.

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Özcan, M.M., Aljuhaimi, F. & Uslu, N. Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains. J Food Sci Technol 55, 226–232 (2018). https://doi.org/10.1007/s13197-017-2920-1

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  • DOI: https://doi.org/10.1007/s13197-017-2920-1

Keywords

  • Barley
  • Green malt
  • Malt
  • Phenolic compounds
  • Oil yield
  • Fatty acid