Scopus
YÖKSİS DOI Eşleşti
SJR Q1
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains
International Journal of Food Science and Technology · Eylül 2024
YÖKSİS Kayıtları
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains
International Journal of Food Science and Technology · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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Quality response of table grapes Vitis vinifera L during cold storage to postharvest cap stem excision and hot water treatments
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Production of yogurt ice cream at different acidity
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Investigation of quantitative changes in bioactive compounds,
colour properties, phenolic constituents and mineral contents of
fresh, boiled and dried-pea (Pisum sativum L.) seeds
2023 ISSN: 0950-5423 SCI-Expanded
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Effects of fermentation, boiling, and drying methods on bioactive
properties, phenolic and nutrient profiles of aerial parts of
purslane (Portulaca oleracea L.) plants
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Investigation of quantitative changes in bioactive compounds, colour properties, phenolic constituents and mineral contents of fresh, boiled and dried‐pea (Pisum sativum L.) seeds
2023 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants
2023 ISSN: 0950-5423 SCI-Expanded
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The effect of debittering by sonication in brine, NaOH and water on bioactive compounds, antioxidant activity of caper (Capparis ovata Desf.) young shoot and buds
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
The role of malting and germination times on the distribution of bioactive compounds and antioxidant activities of barley grains
2024 ISSN: 0950-5423 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels
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The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products
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2024 ISSN: 0950-5423 SCI-Expanded
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The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds
2024 ISSN: 0950-5423 SCI-Expanded
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Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds
2024 ISSN: 0950-5423 SCI-Expanded
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Makale Bilgileri
ISSN09505423
Yayın TarihiEylül 2024
Cilt / Sayfa59 · 6289-6297
Scopus ID2-s2.0-85199016412
Özet
In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phenol and flavonoid quantities of the barley, soaked barley and dried barley samples were recorded to be between 58.49 (dried barley) and 69.10 mgGAE/100 g (soaked barley) to 145.22 (dried barley) and 157.75 mgQE/100 g (soaked barley), respectively. The total phenol content of green malt and dried-roasted malt were recorded to be between 115.85 (3rd day) and 237.80 mgGAE/100 g (7th day) to 111.83 (3rd day) and 346.04 mg GAE/100 g (7th day), respectively. While catechin amounts of barley samples are registrated between 5.83 (dried barley) and 10.29 mg/100 g (soaked barley), catechin amounts of green and dried-roasted malt samples were identified between 5.20 (malt for 3rd day) and 56.42 mg/100 g (malt for 7th day). In general, an increase in the phenolic components of green and dried-roasted malt samples was observed with germination.
Yazarlar (5)
1
Mahmoud Younis
2
Isam A.Mohamed Ahmed
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Zainab Albakry
Anahtar Kelimeler
Antioxidant capacity
Barley (Hordeum vulgare L.)
germination
green malt
malt
phytochemicals
polyphenols
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Food Science and Technology
Q1
OA
SJR Skoru0,671
H-Index134
YayıncıOxford University Press
ÜlkeUnited Kingdom
Industrial and Manufacturing Engineering (Q1)
Food Science (Q2)
Metrikler
3
Atıf
5
Yazar
7
Anahtar Kelime