J Food Sci Technol (January 2018) 55(1):226–232

https://doi.org/10.1007/s13197-017-2920-1

ORIGINAL ARTICLE

Effect of malt process steps on bioactive properties and fatty acid

composition of barley, green malt and malt grains
Mehmet Musa Özcan1 • Fahad Aljuhaimi2 • Nurhan Uslu1

Revised: 28 September 2017 / Accepted: 29 September 2017 / Published online: 13 November 2017
Ó Association of Food Scientists & Technologists (India) 2017

Abstract In this study, the effect of barley malt process on soaking in water, and then they are dried with hot air to
antioxidant activity, carotenoid content, oil yield, phenolic stop the germination (Liu et al. 1975; Gupta et al. 2010).
compounds and fatty acid composition of barley, green The most important use of barley throughout the world is
malt and malt was investigated. The highest antioxidant as malt for manufacturing beverages or malt enriched food
activity (79.80%) and total phenolic content (122.43 mg/ products. It is also used for industrial purposes, such as
100 g) was observed in green malt. Carotenoid content of medicine and manufacturing baby food (Alam et al. 2007;
green malt (1.71 lg/g) was higher than those of barley and Carvalho et al. 2016). Barley, malt extracts and syrups are
malt. Green malt had the maximum (?)-catechin used in small amounts in food products to give bitter fla-
(69.06 mg/100 g), 1,2-dihydroxybenzene (37.21 mg/ vour and colour, for example in breakfast cereals and
100 g), quercetin (30.78 mg/100 g) and isorhamnetin baked foods (Goplan et al. 1989; Arif et al. 2011). The
(22.44 mg/100 g) content. Oil contents of samples ranged compounds of barley and malt grains show a change with
from 1.73 to 2.13% and showed increase with malting germination process. Germination results in structural
process. While barley lipids contained 18.53% palmitic, modification and synthesis of new compounds and
19.94% oleic and 51.74% linoleic acids, malt oil contained improves the nutritional value and stability of grains (Ha
17.33% palmitic, 15.62% oleic and 56.56% linoleic acids. et al. 2016). Free and bound phenolic compounds of barley
Linoleic acid content increased during malting process grains are found in the husk and aleurone layer (Marecek
while oleic and palmitic acid content decreased. et al. 2017). The phenolic compounds of barley change due
to germinating and heating during malting process (Car-
Keywords Barley  Green malt  Malt  Phenolic valho et al. 2015). Cai et al. (2015) to sdudied on antiox-
compounds  Oil yield  Fatty acid idant activity and polyphenol contents of some barley
genotypes. The objective of this study was to determine the
effect of malting process on the phenolic compounds,
Introduction antioxidant activity, carotenoid and oil contents and fatty
acid compositions of barley, green malt and malt grain and
The barley (Hordeum vulgare) belongs to Poaceae family oils.
and is used for animal feed, production of malt and food
products (Sadeghi et al. 2016). Malt is a germinated cereal
grain that has been dried in a process known as ‘‘malting’’. Materials and methods
The grains (generally barley) were left to germinated after
Samples
& Mehmet Musa Özcan
mozcan@selcuk.edu.tr Barley
1
Konya, Turkey Barley sample was provided from a barley farm in Konya
2
Riyadh, Saudi Arabia (Çumra) province. Barley grains on 2.5 and 2.8 mm oblong

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J Food Sci Technol (January 2018) 55(1):226–232 227

sieves were used in this study. Raw grains were soaked to 10 min. These steps were repeated twice and the super-
begin germination. The cleaned and classified barley (about natants were collected. After the extract was concentrated
500 g) was steeped in tap water until the moisture content at 45 °C in a rotary evaporator (Rotary Heidolph Laborota
was reached to 45% (about 48 h) at 16 °C. The amount of 4001, Germany) under vacuum, extract was added into a
water was 1.5 L for each period. During steeping, the water flask. Then, 10 mL methanol/water (50/50, v/v) was added
was changed every 12 h. The grains were turned periodi- on extracts. The final volume was completed to 25 mL.
cally to help prevent bacterial growth.
Total phenolic content
Green malt
Total phenolic content of extracts (100 lL) were deter-
After steeping, the grains were removed from water and mined with the Folin–Ciocalteu (FC) reagent according to
placed in malting chambers to germinate at 16 °C for a Yoo et al. (2004). 1 mL of Folin–Ciocalteu was added into
week. During germination, water was sprayed on the grain samples, and shaked by vortex for 5 min. After 10 mL of
twice a day for the first 3 days and then three times per day 7.5% Na2CO3 was added into mixture, the final volume
for the remainder of the germination period (Kim et al. was completed to 25 mL with distilled water. At the end of
1993). Germination was maintained until the green 60 min., absorbance were measured at 750 nm in spec-
acrospire (sprout) reaches a length approximately the trophotometer (Shimadzu UV–Vis spectrophotometer, UV
length of the grain. The germinated barley is called as gren mini 1240). The results were given as mg GAE/100 g.
malt.
Calibraon Curve
Malt 1.000
0.800
Absorbance

It was dried in the oven to stop the germination of the green

0.600
malt. At the end of germination, green malt was gradually
0.400
dried at 80 °C in oven for 13 h. Then, the rootlets were y = 0.0057x + 0.0264
removed by hand. Dried malt was kept in a hermetic glass 0.200 R² = 0.996
jar at ? 4 °C till analyses. All experiment was conducted 0.000
in laboratory conditions. 0 50 100 150 200
Concentraon (mg/L)

Methods
Antioxidant activity
Moisture content
The antioxidant activities of samples were determined with
Before analysis, the barley and malt grains were ground on
0.004% DPPH (1,1-diphenyl-2-picrylhydrazyl) method
a mill (Retsch Model, Type ZM100, power 220–240 v (Lee et al. 1998). The extract (0.1 mL) was mixed with
50/60 Hz, speed 14,000–18,000) to pass a 20-mesh sieve. 2 mL methanolic DPPH, and the mixture was shaken, and
Moisture content of materials was measured by drying in
kept at room temperature for 30 min. The absorbance was
an oven (Nüve FN055 Ankara, Turkey) at 135 °C measured at 517 nm. Antioxidant activity (%) was calcu-
according to AACC (1990) method. lated according to formula given below.

Sample extraction Antioxidant activity ð%Þ

 
DA Control 517  DA Extract 517
¼  100
Phenolic compounds and antioxidants of samples were DA Control 517
extracted according to Carvalho et al. (2015) with some
modifications. The samples ground on a mill (Retsch
Model, Type ZM100, power 220–240 v 50/60 Hz, speed Determination of phenolic compounds
14,000–18,000), then about (about 3 g) were added to
20 mL of methanol (Merck, Darmstadt-Germany). The Phenolic compounds of barley, green malt and malt sam-
mixture was shaken by vortex (Labart mult-mixer MVS-1 ples were determined by Shimadzu-HPLC equipped with
50 Hz) for 1 min and sonicated (Bendelin Heidolph PDA detector and Inertsil ODS-3 (5 lm; 4.6 9 250 mm)
Laborota 4001, Germany) for 10 min, followed by cen- column. As mobile phases, 0.05% acetic acid in water
trifugation (Hermle Z 200 A, Germany) at 6000 rpm for (mobile phases A) and acetonitrile (mobile phases B)

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mixture were used. The gradient program was as follows: Statistical analysis
0–0.10 min 8% B; 0.10–2 min 10% B; 2–27 min 30% B;
27–37 min 56% B; 37–37.10 min 8% B; 37.10–45 min 8% Minitab Version 16.2.2 (Minitab Ltd, Coventry, UK) was
B. The flow rate of the mobile phase and the injection used for statistical analysis. Results of the research were
volume were 1 mL/min at 30 °C and 20 lL, respectively. analysed for mean ± SD and statistical significance by
The peak records were carried out at 280 and 330 nm. The analysis of variance (Püskülcü and Filiz 1989).
total running time for each sample was 60 min.

Carotenoid content Results and discussion

Extraction of carotenoids was performed according to Silva Moisture content, antioxidant activities, total phenolic,
da Rocha et al. (2015). 2 g of ground samples were added carotenoid and content of barley, green malt and malt
to 25 mL of acetone. The mixture was shaken by vortex grains are shown in Table 1. Moisture content of barley,
(Labart mult-mixer MVS-1 50 Hz) for 10 min and filtrated green malt and malt grains was 12.7, 34.2 and 6.3%,
using filter paper (Whatman No. 1), followed by taking in a respectively. Antioxidant activities and total phenolic
separation funnel. The filtrate was fractionated with 20 mL content ranged from 66.48 to 79.80% and from 101.88 to
of petroleum ether and washed with 100 mL of distilled 122.43 mg/100 g, respectively. The activities of antiox-
water in order to remove the acetone. These steps were idants and total phenolic content of barley and malt were
repeated twice. Whatman No. 1 covered with anhydrous similar, while the highest value was observed for in
sodium sulfate (5 g) for removing residual water was used green malt (79.80%, 122.43 mg/100 g). In the experi-
to filtrate the petroleum ether layer. The volume of the ments reported by Ha et al. (2016), total phenolic con-
extracts was completed to 25 mL by petroleum ether. After tent of un-germinated and germinated (48 h) barley
these procedures, the absorbance was measured at 450 nm. extract were reported as 1.06 and 3.37 mg/g, respec-
tively. After 48 h, total phenolic content decreased may
Lipids content be because of initiation of lignification. Additionally,
antioxidant activity of barley increased during 24 h
Lipids content of samples was determined according to germination. The reason of reduction in total phenolic
AOAC (1990) method. After lipids of samples was content was conversion of the phenolic compounds into
extracted with petroleum benzine in Soxhlet Apparatus for lignans or lignin when lignification process was initiated
5 h, solvent was evaporated at 50 °C. (Andarwulan et al. 1999). Carotenoid contents of sam-
ples were found between 1.16 (malt) and 1.71 lg/g
Fatty acid composition (green malt). Goupy et al. (1999) reported that car-
otenoid contents of Clarine, Esterel, Plaisant varieties
Oil was esterified according to ISO-5509 (1978) method. increased, while a decrease was observed in Caminant
Fatty acid methyl esters of samples were analysed by gas and Labea varieties after malting process. The highest
chromatography (Shimadzu GC-2010) equipped with oil content was found in green malt (2.13%), followed
flame-ionization detector (FID) and capillary column by malt (1.94%) and barley (1.73%). Cozzolino and
(Tecnocroma TR-CN100, 60 m 9 0.25 mm, film thick- Degner (2016) informed that oil content of barley was
ness: 0.20 lm). The temperature of injection block and between 1 and 3%. Bravi et al. (2012) reported a sig-
detector was 260 °C. Carrier gas was nitrogen with nificant decrease was observed in total lipid content
1.51 mL/min flow rate. Total flow rate was 80 mL/min and during malting process in contrast to our results. Malting
split ratio was 1/40. Column temperature was programmed conditions such as temperature, moisture and germina-
as follows: 120 °C for 5 min and increased 240 °C at 4 °C/ tion time, effect the level of lipid degradation (Frank
min and held 25 min at 240 °C. et al. 2011).

Table 1 Physicochemical properties of barley, green malt and malt samples

Moisture content (%) Antioxidant activity Total phenolic content (mg/ Carotenoid content (lg/ Oil content (%)
(%) 100 g) g)

Barley 12.7 ± 0.53*b 66.48 ± 0.00c 101.88 ± 0.01c 1.49 ± 0.09b 1.73 ± 0.02c
Green malt 34.2 ± 0.04a** 79.80 ± 0.00a 122.43 ± 0.01a 1.71 ± 0.02a 2.13 ± 0.02a
Malt 6.3 ± 0.12c 67.31 ± 0.00b 107.78 ± 0.00b 1.16 ± 0.00c 1.94 ± 0.03b
* Mean ± SD; ** values within each row followed by different letters are significantly different (p \ 0.05)

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Table 2 Phenolic compounds

Phenolic compounds Barley Green malt Malt
of barley, green malt and malt
samples (mg/100 g) Gallic acid 19.66 ± 0.73*b 21.36 ± 1.38a 15.47 ± 7.60c
3,4-Dihydroxybenzoic acid 26.81 ± 1.10a** 27.38 ± 0.33a 12.95 ± 0.02b
(?)-Catechin 52.16 ± 6.64b 69.06 ± 0.97a 21.30 ± 9.99c
1,2-Dihydroxybenzene 36.05 ± 0.80b 37.21 ± 4.28a 37.34 ± 0.32a
Syringic acid 9.16 ± 2.00a 7.63 ± 0.26b 6.84 ± 0.72c
Caffeic acid 9.28 ± 0.03b 17.38 ± 2.39a 7.52 ± 0.25c
Rutin trihydrate 7.60 ± 1.51b 5.63 ± 1.25c 8.02 ± 5.67a
p-coumaric acid 1.25 ± 0.48a 1.08 ± 0.47a 0.90 ± 0.47b
Trans-ferulic acid 5.51 ± 0.95a 0.92 ± 0.14b 5.42 ± 0.45a
Apigenin 7-glucoside 8.32 ± 2.66a 6.78 ± 2.10b 8.32 ± 1.39a
Resveratrol 2.84 ± 1.06a 2.64 ± 1.26b 2.63 ± 0.47b
Quercetin 7.27 ± 1.64bc 30.78 ± 0.62a 8.10 ± 2.40b
Trans-cinnamic acid 1.06 ± 0.37b 3.78 ± 1.20a 0.95 ± 0.36c
Naringenin –*** – –
Kaempferol 1.99 ± 0.05c 7.89 ± 3.06a 2.15 ± 0.37b
Isorhamnetin 6.35 ± 1.85b 22.44 ± 1.47a 6.19 ± 1.85b
* Mean ± SD; ** values within each row followed by different letters are significantly different
(p \ 0.05), *** not dedected

Fig. 1 Chromatograms of phenolic compounds of barley (a), dried compounds of dried green malt extract. c Chromatogram of phenolic
green malt (b) and malt (c) methanol extracts. a Chromatogram of compounds of malt extract
phenolic compounds of barley extract. b Chromatogram of phenolic

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Phenolic compounds of barley, green malt and malt Table 3 Fatty acid compositions of barley, green malt and malt
samples are presented in Table 2. The chromatograms of sample oils (%)
barley, green malt and malt extracts are displayed in Fatty acids Barley Green malt Malt
Fig. 1a–c, respectively. The main phenolic compounds of
Myristic 0.22 ± 0.00*b 0.27 ± 0.01a 0.23 ± 0.01b
barley were (?)-catechin (52.16 mg/100 g), 1,2-dihydrox-
ybenzene (36.05 mg/100 g), 3,4-dihydroxybenzoic acid Palmitic 18.53 ± 0.27a** 17.05 ± 0.18b 17.33 ± 0.44b
(26.81 mg/100 g), and gallic acid (19.66 mg/100 g) Stearic 1.85 ± 0.02b 2.02 ± 0.00a 2.13 ± 0.02a
(p \ 0.05). Germination process resulted in an increase in Oleic 19.94 ± 0.07a 15.79 ± 0.11b 15.62 ± 0.11b
phenolic contents. The major increase was observed in Linoleic 51.74 ± 0.22b 56.73 ± 0.30a 56.56 ± 0.28a
quercetin (from 7.27 to 30.78 mg/100 g), followed by (?)- Arachidic 0.31 ± 0.01c 0.47 ± 0.02a 0.45 ± 0.01b
catechin (from 52.16 to 69.06 mg/100 g) and isorhamnetin Linolenic 0.97 ± 0.04a 0.95 ± 0.00b 0.86 ± 0.02c
(from 6.35 to 22.44 mg/100 g) contents (p \ 0.05). Also, Behenic 0.18 ± 0.01c 0.33 ± 0.01a 0.25 ± 0.01b
gallic acid, 3,4-dihydroxybenzoic acid, (?)-catechin, 1,2- Arachidonic 0.14 ± 0.01b 0.18 ± 0.01a 0.17 ± 0.01a
dihydroxybenzene, caffeic acid, quercetin and isorham- * Mean ± SD; ** values within each row followed by different let-
netin content of green malt extract were found as 21.36, ters are significantly different (p \ 0.05)
27.38, 69.06, 37.21, 17.38, 30.78 and 22.44 mg/100 g,
respectively. In addition, malt extract contained 15.47 mg/
100 g gallic acid, 12.95 mg/100 g 3,4-dihydroxybenzoic
acid, 21.30 mg/100 g (?)-catechin, 37.34 mg/100 g 1,2- palmitic (17.05–18.53%) acids (p \ 0.05). The fatty acid
dihydroxybenzene, 8.32 mg/100 g apigenin 7-glucoside profiles of lipids showed a significant change with malting
and 8.10 mg/100 g quercetin. The results demonstrated process. While barley contain 18.53% palmitic, 19.94%
that malt had the lowest phenolic contents in comparison to oleic and 51.74% linoleic acids, malt oil contained 17.33%
barley and dried green malt. Phenylalanine ammonia lyase palmitic, 15.62% oleic and 56.56% linoleic acids. Linoleic
(PAL) plays an important role in the biosynthesis of phe- acid content increased from 51.74 to 56.73% in green malt
nolics and this enzyme is detected in barley. In addition while, oleic acid content decreased from 19.94 to 15.79%
kilning temperatures the stability of this enzyme (Maillard green malt; to 15.62% in malt (p \ 0.05). Additionally, the
and Berset 1995). The phenolic compounds of green malt highest palmitic acid content was observed in barley with
were found higher than phenolic content of malt. The the value of 18.53%. While linoleic acid content increased
reason why the green malt contains more phenolic sub- during malting process whereas oleic and palmitic acid
stances may be probably due to enzyme activity in ger- content decreased. According to the study of Bravi et al.
mination stage and changes in extractibility of samples (2012), the linoleic acid content of different barley vari-
(Maillard et al. 1996). Consequently, green malt is rich in eties increased from 56.09–57.81 to 56.90–60.65%, while
phenolic compounds, followed by malt and barley. Also, oleic acid content decreased from 12.93–13.97 to
green malt had high antioxidant activity. According to 10.49–12.01% during malting process.
study of Langos et al. (2015), the content of ferulic, p-
coumaric and caffeic acids in mg/kg were 0.59 in barley,
2.76 in green malt and 3.37 in dried malt; 0.28 in barley, Conclusion
1.31 in green malt and 0.98 in dried malt; 0.42 in barley,
under the LOD value in green malt and dried malt, Antioxidant activity, total phenolic content, phenolic
respectively. Results showed some differences compared to compounds and carotenoid content of green malt was the
literature. These differences can be probably due to barley highest when compared with barley and malt. Many
type, malting process and analytical conditions. changes occured in the bioactive components, and fatty
Fatty acid composition of barley, green mallt and malt is acid composition of barley during malting process. (?)-
given in Table 3. The chromatograms of fatty acids of Catechin, caffeic acid and quercetin content showed the
barley, green malt and malt grain oils are given in Fig. 2d–f, major increase during germination. Accordingly, germi-
respectively. The dominant fatty acids of barley were nation process has an important role to increase the content
linoleic (51.74–56.73%), oleic (15.62–19.94%) and of bioactive compounds. Results showed that lipids content

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Fig. 2 Chromatograms of fatty acid compositions of barley (d), dried green malt (e) and malt (f) grain oils. d Chromatogram of fatty acid profile
of barley grain oil. e Chromatogram of fatty acid profile of dried green malt grain oil. f Chromatogram of fatty acid profile of malt grain oil

of green malt increased with germination compared to Acknowledgement The authors extend their appreciation to the
barley and malt grains. Moreover, linoleic acid content International Scientific Partnership Program ISPP at King Saud
University for funding this research work through ISPP# 0015.
increased during malting process while oleic and palmitic
acid content decreased.

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