AMARAL, B. do

ANTHERO, A. G. da S.

BACH, F.

CLETO, P. B.

HELM, C. V.

JORGE, L. M.

JORGE, R. M. M.

LIMA, J. M. de

MARQUETTI, I.

PERALTA-ZAMORA, P. G.

Portuguese

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ISSN: 2447-2840 ( / s l a c a / s l a c a / t r a b a l h o s / p r o d u c t i o n - a n d - c h a r a c t e r i z a t i o n - o f - o a t - m a l t - a n d - p r i n c i p a l - c o m p o n e n t - a n a l y s i s - p c a ? l a n g = e n )   ( / s l a c a / s l a c a / t r a b a l h o s / p r o d u c t i o n - a n d - c h a r a c t e r i z a t i o n - o f - o a t - m a l t - a n d - p r i n c i p a l - c o m p o n e n t - a n a l y s i s - p c a ? l a n g = p t - b r )Ana Gabriela da Silva Anthero (/slaca/slaca/autores/ana-gabriela-da-silva-anthero?lang=en) ;Fabiane Bach (/slaca/slaca/autores/fabiane-bach?lang=en) ;Bianca do Amaral (/slaca/slaca/autores/bianca-do-amaral?lang=en) ;Regina Maria Matos Jorge (/slaca/slaca/autores/regina-maria-matos-jorge?lang=en) ;Izabele Marquetti (/slaca/slaca/autores/izabele-marquetti?lang=en) ;Paulo Berbeka Cleto (/slaca/slaca/autores/paulo-berbeka-cleto?lang=en) ;Jardel Machado de Lima (/slaca/slaca/autores/jardel-machado-de-lima?lang=en) ;Cristiane Vieira Helm (/slaca/slaca/autores/cristiane-vieira-helm?lang=en) ;PERALTA-ZAMORA, P. G. Peralta-Zamora(/slaca/slaca/autores/peralta-zamora-p-g-peralta-zamora?lang=en);Luiz Mario Jorge (/slaca/slaca/autores/luiz-mario-jorge?lang=en)Production and characterization of oat malt, andPrincipal Component Analysis (PCA)#71294Malting, antioxidant activity, GerminationTrackCaracterização química e físico-química de alimentos (FQ)KeywordsOat malt is a promising food to promote satiety due to its high contentof phenolic compounds with antioxidant capacity and β-glucan  bers. In this study, nutritional quality of ten typesof oat malt were investigated. Grains of cultivars Corona and Afrodite were macerated for 8h at 10, 15, 20, 25, and35°C, then germinated at 20°C /5 days and dried at 60°C for 48h. SEM analysis showed the presence of  bers in allmalts oat and oats . High starch hydrolysis of the macerated malts occurred at 25 and 35°C for both cultivarsduring germination, because of amylases synthesis. Principal component analysis (PCA) was performed tocorrelate the maceration temperature with analyses of: reducing sugars (RS), proteins, dietary  bers, total phenoliccompounds (TPC) (Folin-Cicalteu), Antioxidant Activity (AA) (DPPH, ABTS and FRAP), and caffeic, vanillic,coumaric and ferrulic acids (HPLC). Four PC accounted for 87.83% of the data variance. No difference in  bercontent was observed for malt samples regarding oat samples, while protein content had a slight reduction due tothe proteases. Corona malts obtained at 15°C had lower TPC (3.59mg of GAE g-1) when compared to 25 and 35°C(5.12, 5.02mg of GAE.g-1, respectively). Afrodite malt macerated at 25 and 35 °C showed increased values of AAby ABTS (5.21, 5.06μmol trolox g-1) and FRAP (3.49, 4.15μmol trolox g-1), and higher levels of RS than Corona.Corona oat had the highest contents of caffeic acid (0.210mg g-1) and vanillic acid (0.187mg.g-1). However, itsmalts had a reduction in the content of these compounds and an increase of ferrulic and coumaric acids. PCAanalysis allowed to modulate the properties of obtained malts and, for both cultivars, germination was in uencedby the maceration temperature at 25 and 35°C which presented high content of dietary  bers and phytochemicalswith antioxidant activity.

Production and characterization of oat malt, and Principal Component Analysis (PCA).

http://www.alice.cnptia.embrapa.br/bitstream/doc/1085606/1/2017CrisHSLACAProduction.pdf

Production and characterization of oat malt, and Principal Component Analysis (PCA).

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