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    In addition to barley, wheat malt is considered an important beer material because of the recent popularity of wheat beer in the global market. The changes in metabolite profiles and antioxidant potential of wheat samples collected every 24 h during malting were investigated. Dynamic metabolite changes through 1H NMR-based metabolomics approaches, quantitative individual phenolic acids by high-performance liquid chromatography and antioxidant potential by colorimetric methods were assessed. Orthogonal projection to latent structure with discriminant analysis showed that metabolites were responsible for discrimination of each malting stage for wheat. Phenolic acids, whose main component was ferulic acid, increased with time during wheat malting. Much higher phenolic acid contents were found in rootlets/acrospires than in the bodies of dried wheat malt. The overall results of this study provide novel information on changes in dynamic metabolites during wheat malting. Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.


    Yang Soo Byeon, Young-Shick Hong, Han Sub Kwak, Seung-Taik Lim, Sang Sook Kim. Metabolite profile and antioxidant potential of wheat (Triticum aestivum L.) during malting. Food chemistry. 2022 Aug 01;384:132443

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    PMID: 35219230

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