Evidence map›Paper›PMID 42510546›Full record

ArticleAntioxidants (Basel, Switzerland)2026

Roasting-Induced Changes in Bound Phenolics and Their Contribution to Antioxidant Activity in Barley Malts.

Guo-Dong Zhuang, Wen-Ting Gu, Hua-Ze Wu, Ao Li, Dan Tang, Yong-Sheng Chen

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In one paragraph

Article in Antioxidants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

6 authors.

Guo-Dong ZhuangDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China.ORCID 0000-0003-4554-9323
Wen-Ting GuKey Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM, Guangdong Pharmaceutical University, Guangzhou 510006, China.
Hua-Ze WuKey Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM, Guangdong Pharmaceutical University, Guangzhou 510006, China.
Ao LiKey Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM, Guangdong Pharmaceutical University, Guangzhou 510006, China.
Dan TangKey Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM, Guangdong Pharmaceutical University, Guangzhou 510006, China.
Yong-Sheng ChenDepartment of Food Science and Engineering, Jinan University, Guangzhou 510632, China.ORCID 0000-0003-0597-814X

Funding

Department of Science and Technology of Guangdong Province 2025D04J0074Guangdong Provincial Academy of Building Research Group No.2022A1515220068, No.2026A1515011965National Natural Science Foundation of China No.31901676, No.82374177
6 · The paper itself

Abstract

BACKGROUND/

objectivesThis study investigated the effects of different roasting levels on bound phenolic composition and antioxidant activity in barley malts.

methodsBound phenolics from raw, fried, and dark malts were characterized using UPLC-Q-Orbitrap HRMS/MS combined with multivariate analysis. Potential antioxidant-active compounds were screened by DPPH/AAPH-incubating UPLC-DAD and further evaluated by in vitro antioxidant assays.

resultsA total of 44 bound phenolic compounds were tentatively characterized. Distinct differences in bound phenolic profiles were observed among the three malts, with raw malt exhibiting relatively higher levels of bound phenolics. PCA analysis revealed compositional differences among samples. Activity-guided screening identified epicatechin gallate, trans-ferulic acid, and cis-ferulic acid as compounds exhibiting pronounced radical-scavenging activity, which was further supported by in vitro assays.

conclusionsDifferent roasting levels were associated with changes in bound phenolic composition and antioxidant properties of barley malts, providing insights into the relationship between thermal processing and the functional quality of malt-based products.

Indexed as

AAPH-UPLCantioxidant activitybound phenolicsDPPH-UPLCmaltthermal processingUPLC-Q-Orbitrap HRMS/MS

Identifiers

PMID42510546
PMCPMC13406084

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