Quality Characteristics and Antioxidant Activity of Malt Made with Two-Row Barley

Abstract

This study was carried out to investigate the quality characteristics and antioxidant activities of domestic and foreign malts. The protein content of Hopum and Gwangmaeg barley was 13.83% and 10.57%, respectively. Also, the protein content of the Hopum and Gwangmaeg malts showed a higher increase at 14.95% and 11.65%, respectively, compared to barley, Denmark malt (9.78%), and German malt (11.8%). The Kolbach index of the Hopum and the Gwangmaeg malts was 17.18% and 16.39%. Diastatic power of the Hopum malt was observed at 163.39 W.K and Gwangmaeg malt at 157.79 W.K, which was higher than the malts from Denmark and Germany. The Gwangma eg malt had a total flavonoid content of 148.88 mg CHE/g which was higher than other malts. The DPPH radical scavenging activity of the Hopum malt showed high activity at 500 µg/mL concentration. The ABTS radical scavenging activity observed in the Hopum malt was higher (81.19%) compared to the Gwangmaeg malt (72.97%), and malt from Denmark (81.17%) at 1,000 µg/mL concentration. The extracts of the Hopum malt had the highest ABTS activity (81.19%) among the tested groups. The ABTS and DPPH scavenging ability and reducing power increased significantly with increasing malt concentration (P<0.05). These results suggest that domestic malts can be used effectively as functional foods with antioxidant activity or free radical scavenging activity.