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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/225831
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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 Técnicas2025-09-29T09:42:07Zoai: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:34982025-09-29 09:42:07.468CONICET 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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1844613327521579008 |
score |
13.070432 |