Cereal Chem. 71:42-44   |  VIEW ARTICLE


Barley Tocols: Effects of Milling, Malting, and Mashing.

D. M. Peterson. Copyright 1994 by the American Association of Cereal Chemists, Inc. 

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.