Influence of selenium, copper and zinc on phenolic compounds in rye malt
2017
Antonenko, K., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Kreicbergs, V., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Cinkmanis, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
The natural phenolic compounds have received increasing interest in the last years due to their role in plants. The aim of this study was to determine the influence of microelements (selenium, copper and zinc) on content of phenolic compounds in rye malt. To obtain rye malt, grains were soaked in water with addition of three mineral salts – sodium selenate (Na2SeO4 ), copper sulphate (CuSO4 5H2O) and zinc sulphate (ZnSO4 7H2O) at different concentrations of salts. Total and individual phenolic compounds in rye malt were determined by spectrophotometric and HPLC methods. It was identified 19 phenol-type compounds, of which 14 were phenolic acids (7 benzoic acid, 6 cinnamic acid and 1 phenylacetic acid derivatives), four flavonoids, and one catechin. Results showed that the majority of determined phenolic compounds were in amount less than 0.1 mg 100 gE-1 DM and only four of them (α -resorcylic acid, protocatechuic acid, catechin and kaempferol) were higher content than 1 mg 100 gE-1 DM. Individual and total phenolic content in rye malt was higher than in non-germinated rye grain. Protocatechuic acid and catechin were not observed in rye samples, but they were present in all malt samples, indicating formation of mentioned substances in germination process.
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