Physicochemical and Antioxidative Properties of Pigmented Barley Cultivars Processed by Germination and Roasting
2023
Kang, S.J. | Koo, N.G. | Park, M.J. | Nam, J.Y. | Lee, Y.T.
Pigmented barley cultivars (purple, blue, and black barley) were processed by germination and roasting to develop pigmented barley tea, and the changes in their physicochemical and antioxidative properties were investigated. The L* (lightness), a* (redness), and b* (yellowness) values of the pigmented barley increased after the germination and roasting process. Crude protein, fat, and ash contents in the pigmented barley were increased by the germination and roasting process, whereas total starch and β-glucan contents decreased. The γ-aminobutyric acid content of the pigmented barley cultivars were slightly higher than an ordinary barley cultivar, but they decreased after germination and the subsequent roasting process. The total anthocyanin content of the pigmented barley also decreased after processing. The total phenolic and flavonoid contents were increased by the germination and roasting process, and the highest contents were observed in purple barley. The in vitro antioxidant activity (DPPH, ABTS radical-scavenging activity) of pigmented barley also increased after the tea-making process, and these were the highest in purple barley.
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