The Role of Different Drying Systems on the Fatty Acid Composition and Phenolic Compounds of Germinated and Nongerminated Barley Grain and Oils

ABSTRACT Total phenolic and flavonoid amounts of barley, green malt, and malt samples were specified to be between 79.72 (barley, control) and 195.47 mgGAE/100 g (720 W) to 211.79 (540 W) and 278.65 mg/100 g (900 W), respectively. Catechin and gallic acid amounts of barley and malt types were defined to be between 5.98 (oven) and 75.66 (720 W) to 0.41 (control) and 62.11 mg/100 g (720 W), respectively. The applied drying types and temperature values were effective on the fatty acid amounts of barley and malt types. Oleic and linoleic acid quantities of the oils obtained from barley and malt samples were defined to be between 17.05 (720 W) and 30.01% (green malt) to 32.61 (green malt) and 59.96% (720 W), respectively. The oleic, stearic, and linolenic acid contents of green malt increased compared to barley (control), while palmitic and linoleic acid contents decreased. The processes and analyses carried out in this study suggest that microwave roasting will provide an economic benefit to the business by allowing for faster and more efficient malt production.