Side-stream products of malting: a neglected source of phytochemicals

Koistinen, Ville MikaelItä-Suomen Yliopisto,University of Eastern Finland (författare)

Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the process also yields high amounts of side-stream products, such as rootlet. In this study, we comprehensively determined the phytochemical profile of barley, oats, rye, and wheat in different stages of malting and the subsequent extraction phases to assess the potential of malted products and side-streams as a dietary source of bioactive compounds. Utilizing semi-quantitative LC–MS metabolomics, we annotated 285 phytochemicals from the samples, belonging to more than 13 chemical classes. Malting significantly altered the levels of the compounds, many of which were highly increased in the rootlet. Whole grain cereals and the malting products were found to be a diverse and rich source of phytochemicals, highlighting the value of these whole foods as a staple. The characterization of phytochemicals from the 24 different sample types revealed previously unknown existence of some of the compound classes in certain species. The rootlet deserves more attention in human nutrition, rather than its current use mainly as feed, to benefit from its high content of bioactive components.

Tuomainen, MarjoItä-Suomen Yliopisto,University of Eastern Finland (författare)
Lehtinen, Pekka (författare)
Peltola, Petri (författare)
Auriola, SeppoItä-Suomen Yliopisto,University of Eastern Finland (författare)
Jonsson, Karin,1982Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)jkarin (författare)
Hanhineva, Kati,1972Chalmers tekniska högskola,Chalmers University of Technology,Itä-Suomen Yliopisto,University of Eastern Finland,Turun Yliopisto,University of Turku(Swepub:cth)kati (författare)
Itä-Suomen YliopistoChalmers tekniska högskola (creator_code:org_t)

Ingår i:npj Science of Food: Springer Science and Business Media LLC4:12396-8370

Av författaren/redakt...: Koistinen, Ville ...; Tuomainen, Marjo; Lehtinen, Pekka; Peltola, Petri; Auriola, Seppo; Jonsson, Karin, ...; visa fler...; Hanhineva, Kati, ...; visa färre...

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