Related Experiment Videos
Antioxidant activity of malt rootlet extracts
S Bonnely1, M N Peyrat-Maillard, L Rondini
1ENSIA, Département Science de l'Aliment, 1 avenue des Olympiades, 91744 Massy Cedex, France.
Journal of Agricultural and Food Chemistry
|July 18, 2000
Summary
Malt rootlets, a malting byproduct, possess antioxidant potential. Extracts rich in free phenolic compounds offer the best value, yielding significant proteins and sugars with good antioxidant power.
Area of Science:
- Food Science
- Agricultural Byproducts
- Antioxidant Research
Background:
- Malt rootlets are an underutilized byproduct of the malting industry.
- Assessing the antioxidant potential of malt rootlets can enhance their value.
- Extraction protocols and compound analysis are key to understanding their utility.
Purpose of the Study:
- To evaluate the antioxidant properties of different malt rootlet extracts.
- To determine the yield and composition of these extracts.
- To identify the most effective and cost-efficient extraction methods.
Main Methods:
- Three types of extracts were prepared: rootlet oil, free phenolic compounds, and bound phenolic compounds.
- Antioxidant activity was assessed using spectrophotometry.
- Dry matter yield and chemical composition (proteins, sugars) were analyzed.
Main Results:
- Rootlet oil showed low tocopherol content and weak antioxidant activity.
- Bound phenolic compounds exhibited good antioxidant power but low yield (2%).
- Free phenolic compounds yielded 12% dry matter, rich in proteins (52%) and sugars (33%), with good antioxidant power.
Conclusions:
- Extracts of free phenolic compounds from malt rootlets are valuable due to their composition and antioxidant capacity.
- While bound phenolic compounds have antioxidant power, their low yield limits applicability.
- Synergistic antioxidant effects were observed when mixing alpha-tocopherol with free phenolic extracts.