Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods

Autores
Cian, Raúl Esteban; Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work aimed to evaluate the chemical composition, bioactive compounds (phenolics andγ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties(Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them aspotential ingredients for producing new bio-functional foods. For this, five barleys and fivemalts obtained from them were studied. Regarding chemical composition, total starch wasthe main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins(≈9.5%). Potassium and phosphorus were the most abundant elements, with mean valuesbeing 3746.1 and 3679.1 g 100g-1d.w., respectively. Regarding the free amino acid profile,the proportion of hydrophobic free amino acids was higher than that of branched-chainamino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g-1.Ferulic acid was the most abundant free phenolic acid detected in the different barleys,followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
BARLEY
BIO-FUNCTIONAL MALT
GABA
PHENOLICS ACIDS
ABTS AND DPPH INHIBITION
FRAP
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/225831
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/225831
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Barley and Malt as Base Ingredients for the Production of New Bio- Functional FoodsCian, Raúl EstebanGarzón, Antonela GuadalupeAlbarracín, MicaelaDrago, Silvina RosaBARLEYBIO-FUNCTIONAL MALTGABAPHENOLICS ACIDSABTS AND DPPH INHIBITIONFRAPhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work aimed to evaluate the chemical composition, bioactive compounds (phenolics andγ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties(Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them aspotential ingredients for producing new bio-functional foods. For this, five barleys and fivemalts obtained from them were studied. Regarding chemical composition, total starch wasthe main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins(≈9.5%). Potassium and phosphorus were the most abundant elements, with mean valuesbeing 3746.1 and 3679.1 g 100g-1d.w., respectively. Regarding the free amino acid profile,the proportion of hydrophobic free amino acids was higher than that of branched-chainamino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g-1.Ferulic acid was the most abundant free phenolic acid detected in the different barleys,followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaLidsen Publishing Inc.2023-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/225831Cian, Raúl Esteban; Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods; Lidsen Publishing Inc.; Recent Progress in Nutrition; 3; 3; 9-2023; 1-182771-9871CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.lidsen.com/journals/rpn/rpn-03-03-018info:eu-repo/semantics/altIdentifier/doi/10.21926/rpn.2303018info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:34:08Zoai:ri.conicet.gov.ar:11336/225831instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:34:08.438CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
title Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
spellingShingle Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
Cian, Raúl Esteban
BARLEY
BIO-FUNCTIONAL MALT
GABA
PHENOLICS ACIDS
ABTS AND DPPH INHIBITION
FRAP
title_short Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
title_full Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
title_fullStr Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
title_full_unstemmed Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
title_sort Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Garzón, Antonela Guadalupe
Albarracín, Micaela
Drago, Silvina Rosa
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Garzón, Antonela Guadalupe
Albarracín, Micaela
Drago, Silvina Rosa
author_role author
author2 Garzón, Antonela Guadalupe
Albarracín, Micaela
Drago, Silvina Rosa
author2_role author
author
author
dc.subject.none.fl_str_mv BARLEY
BIO-FUNCTIONAL MALT
GABA
PHENOLICS ACIDS
ABTS AND DPPH INHIBITION
FRAP
topic BARLEY
BIO-FUNCTIONAL MALT
GABA
PHENOLICS ACIDS
ABTS AND DPPH INHIBITION
FRAP
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work aimed to evaluate the chemical composition, bioactive compounds (phenolics andγ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties(Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them aspotential ingredients for producing new bio-functional foods. For this, five barleys and fivemalts obtained from them were studied. Regarding chemical composition, total starch wasthe main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins(≈9.5%). Potassium and phosphorus were the most abundant elements, with mean valuesbeing 3746.1 and 3679.1 g 100g-1d.w., respectively. Regarding the free amino acid profile,the proportion of hydrophobic free amino acids was higher than that of branched-chainamino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g-1.Ferulic acid was the most abundant free phenolic acid detected in the different barleys,followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Garzón, Antonela Guadalupe. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Albarracín, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description This work aimed to evaluate the chemical composition, bioactive compounds (phenolics andγ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties(Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them aspotential ingredients for producing new bio-functional foods. For this, five barleys and fivemalts obtained from them were studied. Regarding chemical composition, total starch wasthe main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins(≈9.5%). Potassium and phosphorus were the most abundant elements, with mean valuesbeing 3746.1 and 3679.1 g 100g-1d.w., respectively. Regarding the free amino acid profile,the proportion of hydrophobic free amino acids was higher than that of branched-chainamino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g-1.Ferulic acid was the most abundant free phenolic acid detected in the different barleys,followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.
publishDate 2023
dc.date.none.fl_str_mv 2023-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/225831
Cian, Raúl Esteban; Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods; Lidsen Publishing Inc.; Recent Progress in Nutrition; 3; 3; 9-2023; 1-18
2771-9871
CONICET Digital
CONICET
url http://hdl.handle.net/11336/225831
identifier_str_mv Cian, Raúl Esteban; Garzón, Antonela Guadalupe; Albarracín, Micaela; Drago, Silvina Rosa; Barley and Malt as Base Ingredients for the Production of New Bio- Functional Foods; Lidsen Publishing Inc.; Recent Progress in Nutrition; 3; 3; 9-2023; 1-18
2771-9871
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.lidsen.com/journals/rpn/rpn-03-03-018
info:eu-repo/semantics/altIdentifier/doi/10.21926/rpn.2303018
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Lidsen Publishing Inc.
publisher.none.fl_str_mv Lidsen Publishing Inc.
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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