The influence of different selenium concentrations on the barley grain 'class' sprouting activity and content of total phenols
2012
Antonenko, K., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kreicbergs, V., Latvia Univ. of Agriculture, Jelgava (Latvia)
Barley (Hordeum vulgare L.) grain is the main raw material in brewing industry, because beer taste and production process depend on barley grain qualitative indices. One of the barley grain’s qualitative indices is grain sprouting activity. There have been numerous researches that showed the effects of selenium (Se) on hull-less barley sprouting activity and positive influence on biologically active substances and high vitamins concentration in grain (Dūma et al., 2002), but hull-less barley is not widely used. The aim of this study was to explore the influence of different selenium concentrations on the barley grains sprouting activity and content of total phenols. Barley with grain viability of 92% have been soaked in diverse solutions (Se concentration 0.5 mg LE-1 – 10 mg LE-1) for 12 hours, then the grain sprouted at the temperature of +18±2 °C for 5 days and dried in the oven for 48 hours at a temperature of +50 °C. After sprouting, the sprouting activity of the grain was determined, but total phenols amount was determined after grain desiccation. The obtained results showed that the increase in selenium concentration in a solution increased barley grain sprouting activity from 16.3% (0.5 mg LE-1) to 27.9% (10 mg LE-1), but the amount of total phenols decreased.
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