Influence of germination temperature and time on phenolic content and antioxidant properties of cereals
2019
Kruma, Z., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kince, T., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Tomsone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sabovics, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Sturite, I., Norwegian Inst. of Bioeconomy Research (NIBIO), Ås, Akershus (Norway) | Kronberga, A., Latvia Univ. of Life Sciences and Technologies, Priekuli, Priekuli parish, Priekuli Municipality (Latvia). Inst. of Agricultural Resources and Economics
Germination improves nutritional quality of cereals due to synthesis of various phytochemicals. The aim of the current research was to evaluate influence of the applied germination conditions on the changes in total phenolic compounds (TPC) and antioxidant activity of triticale, hull-less barley, hull-less oat, wheat, and rye grains. Triticale (cv. Inarta), hull-less barley (cv. Irbe), hull-less oat (cv. Lizete), rye (cv. Kaupo), and wheat (cv. Ellvis) grains were cleaned, washed and steeped in water at the ratio of 1:2 (grains to water) for 24 h at 22±2 °C. After steeping, grain germination was performed for 12, 24, 36 and 48 h in the dark at 17 °C, 25 °C, 35 °C and the total phenolic content and antioxidant activity have been analysed by DPPH and ABTS assays. During germination, TPC in all analysed cereal types increased, but dynamics was cereal type dependent and it is not possible to give general tendency or the best parameters applicable for cereals in general. Most significant changes were observed in the analysed grains during germination at 25 °C and 35 °C, with the highest increase in hull-less barley. The current study indicates that germination is effective tool for improvement of different grain nutritional value, suggesting their potential use in new product development
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