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Title

Germination as a novel strategy to produce healthy and nutritious barley flour

AuthorsRico, Daniel; Peñas, Elena ; Garcia, M. C.; Martínez Villaluenga, Cristina ; Frías, Juana ; Martín Diana, Ana Belén
Issue Date2019
CitationII Spanish Symposium on Physiology and Breeding of Cereals (2019)
AbstractThe increasing interest in functional and healthy food products has promoted the use of germinated seeds to produce functional and nutritive flours for human consumption. lt is well known that germination induces nutritional and non-nutritional changes. Besides beer production, barley is still scarcely used as food ingredient. The objective of this study was to optimize barley's germination conditions in order to enhance the nutritional and functional qualities, and to obtain in this way a product that can be consumed as fresh or used as functional ingredient in the form of dried flour. Parameters evaluated of barley sprouts were total phenolic content (TPC), nutritional properties (vitamins C, B2 and B12, gamma amino butyric acid-GABA) and antioxidant capacity (DPPH, TEAC, FRAP and ORAC). Response surface methodology (RSM) was used for process optimisation and as factors for the design, time (0.8 to 6 days) and temperature (12-20 ºC) were considered, and included in a central composite rotatable design. The barley used was a H13 variety from plant breeding of Merlín and Volga varieties. harvested in the 2017/2018 period and commercially known as GALIS. This barley contains 5.2% β3-glucan. Non-germinated barley showed lower TPC (85.78 mg GAE/100 g) compared to germinated seeds, regardless of conditions u sed (159.17 mg GAE/100 g, optimum conditions). Antioxidant activity using ORAC increased in germinated barley, reaching at higher temperature (16-20 °C) and longer times (5-6 days) the highest activities, with values 4-fold those of non-germinated barley (27.32 vs. 86.59 μmol Eq. Trolox/100 g, respectively). GABA triplicated its content after germination (52.21 vs. 185.80 mg/1 00 g, non-germinated and optimum conditions respectively). Vitamin C, vitamin B1 and vitamin B2 also increased after germination. Germination time of 4-5 days at 16-17 ºCc were the optimum condittons for producing barley sprouts with significantly enhanced bioactivity.
DescriptionResumen del trabajo presentado al II Spanish Symposium on Physiology and Breeding of Cereals, celebrado en Córdoba del 6 al 7 de marzo de 2019.
URIhttp://hdl.handle.net/10261/203972
Appears in Collections:(ICTAN) Comunicaciones congresos
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