IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v35y2017i1id144-2016-cjfs.html
   My bibliography  Save this article

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Author

Listed:
  • Gordana Šimić
  • Daniela Horvat

    (Agricultural Institute Osijek, Osijek, Croatia)

  • Krešimir Dvojković

    (Agricultural Institute Osijek, Osijek, Croatia)

  • Ivan Abičić

    (Agricultural Institute Osijek, Osijek, Croatia)

  • Marija Viljevac Vuletić

    (Agricultural Institute Osijek, Osijek, Croatia)

  • Marijana Tucak

    (Agricultural Institute Osijek, Osijek, Croatia)

  • Alojzije Lalić

    (Agricultural Institute Osijek, Osijek, Croatia)

Abstract

Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.

Suggested Citation

  • Gordana Šimić & Daniela Horvat & Krešimir Dvojković & Ivan Abičić & Marija Viljevac Vuletić & Marijana Tucak & Alojzije Lalić, 2017. "Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 73-78.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:144-2016-cjfs
    DOI: 10.17221/144/2016-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2016-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/144/2016-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/144/2016-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:144-2016-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.