Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley

In this work, the stability of antioxidant compounds in malting barley seeds before and after production final products is reported. reflection, findings revealed that process fermentation had a significant impact on activity. vitro, capacities were evaluated using DPPH free radical scavenging assay. The results obtained from spectrophotometric analysis showed lowest inhibition value was observed samples by classical (ABC) non-alcoholic beer thermal (NABT), with capacity values 8.50% 5.50%, respectively. hopped wort (HW) malted extract (BSE) very high activity 14% 12.60%, extracts analyzed gas chromatography high-performance liquid chromatography, both combined mass spectrometry detection (GC–MS, HPLC–MS). GC–MS SPME extraction presence 29 isopentyl alcohol major concentration (18.19%) alcoholic beer; other hand, HPLC–DAD–ESI/MS ethyl acetate 13 phenolic compounds. Interestingly, degradation 3-Hydroxyphloretin 2′-O-glucoside beers found. Finally, FTIR also employed order to detect type efficient groups present extracts.