Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets

Sravanthi Budaraju, Kumar Mallikarjunan, George Annor, Tonya Schoenfuss, Roger Raun

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160–800 W, 30–120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.

Original languageEnglish (US)
Pages (from-to)31-37
Number of pages7
JournalFood Chemistry
Volume266
DOIs
StatePublished - Nov 15 2018

Keywords

  • Antioxidant activity
  • Autoclave
  • Enzyme hydrolysis
  • Microwave
  • Roasting
  • Steaming
  • Total phenolic content

Fingerprint Dive into the research topics of 'Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets'. Together they form a unique fingerprint.

Cite this