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Evolution of phenolic compounds and antioxidant activity during malting.
J Agric Food Chem. 2007 Dec 26; 55(26):10994-1001.JA

Abstract

Two barley varieties, Gan4 and Hamelin, were malted to investigate the evolution of phenolic compounds and antioxidant activity during malting. The antioxidant activity was evaluated with DPPH radical scavenging activity, ABTS radical cation scavenging activity, reducing power, and metal chelating activity. Results showed that malting had significant influences on individual and total phenolic contents as well as antioxidant activities of two barley varieties. The contents of some phenolic compounds and the antioxidant activities decreased significantly during steeping and the early stages of germination and then increased remarkably during the later stages of germination and subsequent kilning. The most phenolic compounds identified in barley were (+)-catechin and ferulic acid, which both changed significantly during malting. Moreover, results from the Pearson correlation analysis showed that there were good correlations among DPPH radical scavenging activity, ABTS radical cation scavenging activity, reducing power, total phenolic content and sum of individual phenolic contents during malting.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, People's Republic of China. jlu@jiangnan.edu.cnNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18038990

Citation

Lu, Jian, et al. "Evolution of Phenolic Compounds and Antioxidant Activity During Malting." Journal of Agricultural and Food Chemistry, vol. 55, no. 26, 2007, pp. 10994-1001.
Lu J, Zhao H, Chen J, et al. Evolution of phenolic compounds and antioxidant activity during malting. J Agric Food Chem. 2007;55(26):10994-1001.
Lu, J., Zhao, H., Chen, J., Fan, W., Dong, J., Kong, W., Sun, J., Cao, Y., & Cai, G. (2007). Evolution of phenolic compounds and antioxidant activity during malting. Journal of Agricultural and Food Chemistry, 55(26), 10994-1001.
Lu J, et al. Evolution of Phenolic Compounds and Antioxidant Activity During Malting. J Agric Food Chem. 2007 Dec 26;55(26):10994-1001. PubMed PMID: 18038990.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of phenolic compounds and antioxidant activity during malting. AU - Lu,Jian, AU - Zhao,Haifeng, AU - Chen,Jian, AU - Fan,Wei, AU - Dong,Jianjun, AU - Kong,Weibao, AU - Sun,Junyong, AU - Cao,Yu, AU - Cai,Guolin, Y1 - 2007/11/27/ PY - 2007/11/28/pubmed PY - 2008/2/29/medline PY - 2007/11/28/entrez SP - 10994 EP - 1001 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 55 IS - 26 N2 - Two barley varieties, Gan4 and Hamelin, were malted to investigate the evolution of phenolic compounds and antioxidant activity during malting. The antioxidant activity was evaluated with DPPH radical scavenging activity, ABTS radical cation scavenging activity, reducing power, and metal chelating activity. Results showed that malting had significant influences on individual and total phenolic contents as well as antioxidant activities of two barley varieties. The contents of some phenolic compounds and the antioxidant activities decreased significantly during steeping and the early stages of germination and then increased remarkably during the later stages of germination and subsequent kilning. The most phenolic compounds identified in barley were (+)-catechin and ferulic acid, which both changed significantly during malting. Moreover, results from the Pearson correlation analysis showed that there were good correlations among DPPH radical scavenging activity, ABTS radical cation scavenging activity, reducing power, total phenolic content and sum of individual phenolic contents during malting. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18038990/Evolution_of_phenolic_compounds_and_antioxidant_activity_during_malting_ L2 - https://dx.doi.org/10.1021/jf0722710 DB - PRIME DP - Unbound Medicine ER -