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Barley tocols: Effects of milling, malting, and mashing



Barley tocols: Effects of milling, malting, and mashing



Cereal Chemistry 71(1): 43-44



Barley (Hordeum vulgare L.) tocols were analyzed in products resulting from milling, malting, and mashing. Tocols in hand-dissected kernel fractions were also measured to explain results obtained with the milled fractions. Tocols were extracted with methanol and measured by fluorescence detection after high-performance liquid chromatography. Removal of the hull, aleurone, and germ by abrasion (pearling) significantly lowered the tocol concentration of the pearled barley as compared to whole kernels, but the by-product (material removed) was rich in tocols. Barley hulls and endosperm had substantial tocol concentrations, especially tocotrienols, whereas the germ contained a high concentration of alpha-tocopherol. The germ also contained significant quantities of beta-tocotrienol. Malting had essentially no effect on tocol concentration, but brewers' spent grains were enriched in tocols. It was concluded that high tocol concentrations. of milling by-product and brewers' spent grains could make them valuable additions to food products.

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