The influence of different copper concentrations on barley grain sprouting and the content of total phenols
Keywords:copper, barley, sprouting activity, total phenols
AbstractBarley is a major world crop ranked as the fourth most important cereal in terms of plant area. Barley is consumed around the world, mostly in the malted form in brewing industry. Recently, many investigations in malt production intensification with biologically active compounds or ferment preparations have been accomplished. However, comprehensive studies on the effect of copper additives on barley grain sprouting are still required. The aim of this study was to explore the influence of different copper concentrations on barley grain sprouting and on the content of total phenols. Barley grains of 92 % viability were soaked in different solutions (Cu2+ concentration 10–500 mg/l) for 12 hours, left for sprouting at a temperature of 18 ± 2 °C for 5 days, and then dried in the oven for 48 hours at 50 °C. The control sample of grain was soaked in deionized water. The sprouting activity of the grain was determined after sprouting, whereas the content of total phenols was determined after the grain had dried out. The obtained results show that at the copper concentration of 10–50 mg/l, barley grain sprouting activity increases essentially. At the copper concentration of 100 mg/l, barley grain sprouting decreases sharply; moreover, at the copper concentration of 500 mg/l no barley grain sprouting activity was detected. The highest content of total phenols was observed when copper concentration in the solution was 50 mg/l.
FOOD CHEMISTRY AND TECHNOLOGY