Germination and drying induced changes in the composition and content of phenolic compounds in naked barley

Autor:	Xiangzhen Ge, Ahmed S.M. Saleh, Luzhen Jing, Kun Zhao, Bo Zhang, Qian Zhang, Wenhao Li, Chunyan Su
Rok vydání:	2021
Předmět:	0303 health sciences 030309 nutrition & dietetics Chemistry 010401 analytical chemistry food and beverages Mass spectrometry 01 natural sciences Naked barley 0104 chemical sciences 03 medical and health sciences Germination Desorption Air drying Composition (visual arts) Food science Food Science
Zdroj:	Journal of Food Composition and Analysis. 95:103594
ISSN:	0889-1575
DOI:	10.1016/j.jfca.2020.103594
Popis:	Naked barley grains were germinated at 25 °C for 12, 24, and 36 h, followed by infrared or hot air drying. Effects of germination and drying treatments on the composition and content of phenolic compounds in naked barley were investigated using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). The results revealed that germination of naked barley induced significant changes in the profile of phenolic compounds depending on germination period. Also, the content of phenolic compounds significantly increased (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b3d563b27cedfe2629fcd1c1e5fca8b3 https://doi.org/10.1016/j.jfca.2020.103594 Zobrazit plný text záznamu Full Text from ScienceDirect