Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley
Fouad El Mansouri,
Hammadi El Farissi,
Francesco Cacciola,
Joaquim C. G. Esteves da Silva,
Miguel Palma Lovillo,
Yassine Oulad El Majdoub,
Emanuela Trovato,
Luigi Mondello,
Mohamed Khaddor,
Jamal Brigui
Affiliations
Fouad El Mansouri
Research Team: Materials, Environment and Sustainable Development (MEDD), Faculty of Sciences and Techniques of Tangier, MB 416, Tangier 90000, Morocco
Hammadi El Farissi
Laboratory of Environment and Applied Chemistry of the Natural Resources and Processes, Department of Chemistry, Faculty of Sciences, Mohamed First University, MB 524, Oujda 60000, Morocco
Francesco Cacciola
Department of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, 98125 Messina, Italy
Joaquim C. G. Esteves da Silva
Chemistry Research Unit (CIQUP), DGAOT, Faculty of Sciences of University of Porto, R. Campo Alegre 697, 4169-007 Porto, Portugal
Miguel Palma Lovillo
Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Spain
Yassine Oulad El Majdoub
Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
Emanuela Trovato
Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
Luigi Mondello
Department of Chemical Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy
Mohamed Khaddor
Laboratory of LAMSE, Faculty of Sciences and Techniques of Tangier, BP 416, Tangier 90000, Morocco
Jamal Brigui
Research Team: Materials, Environment and Sustainable Development (MEDD), Faculty of Sciences and Techniques of Tangier, MB 416, Tangier 90000, Morocco
In this work, the stability of antioxidant compounds in malting barley seeds before and after the production of the final products is reported. In this reflection, the findings revealed that the process of fermentation had a significant impact on antioxidant activity. In vitro, antioxidant capacities were evaluated using DPPH free radical scavenging assay. The results obtained from the spectrophotometric analysis showed that the lowest inhibition value was observed in the samples that were obtained by the classical fermentation process (ABC) and the samples of non-alcoholic beer obtained by the thermal process (NABT), with free radical inhibition capacity values of 8.50% and 5.50%, respectively. The samples of hopped wort (HW) and malted barley seeds extract (BSE) showed very high antioxidant activity with free radical inhibition capacity of 14% and 12.60%, respectively. The obtained extracts were analyzed by gas chromatography and high-performance liquid chromatography, both combined with mass spectrometry detection (GC–MS, HPLC–MS). GC–MS analysis of the SPME extraction showed the presence of 29 compounds with isopentyl alcohol in major concentration (18.19%) in the alcoholic beer; on the other hand, the HPLC–DAD–ESI/MS analysis of the ethyl acetate extract showed the presence of 13 phenolic compounds. Interestingly, the degradation of 3-Hydroxyphloretin 2′-O-glucoside in the final products of the non-alcoholic beers was found. Finally, the FTIR analysis was also employed in order to detect the type of efficient groups present in the extracts.
