Critical Stages of the Brewing Process for Changes in Antioxidant Activity and Levels of Phenolic Compounds in Ale

Journal of the American Society of Brewing Chemists

Volumn 61, Issue 4, 2004, Pages 203-209

  Pascoe, Helen M ^a   Ames, Jennifer M ^a   Chandra, Sachin ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b Brewing Research International   (United Kingdom)

Author keywords

Polyphenols

Indexed keywords

HUMULUS; HUMULUS LUPULUS;

EID: 0346398027     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/asbcj-61-0203     Document Type: Article

References (43)

1. Ames, J. M. Melanoidins as pro-or antioxidants. Training course: Jean De Clerck Chair IX, Louvain-de-Neure, Belgium, 2000.
2. Araki, S., Kimura, T., Shimizu, C., Furusho, S., Takashio, M., and Shinotsuka, K. Estimation of antioxidative activity and its relationship to beer flavor stability. J. Am. Soc. Brew. Chem. 57:34-37, 1999.
3. Bamforth, C. W. Beer-Tap into the Art and Science of Brewing. Insight Books, Plenum Press, London, 1998.
4. Bamforth, C. W. The science and understanding of the flavour stability of beer: A critical assessment. Brauwelt Int. 2:98-110, 1999.
5. Bamforth, C. W. Oxido-reduction processes and active forms of oxygen in aqueous systems. Training course: Jean De Clerck Chair IX, Louvain-de-Neure, Belgium, 2000.
6. Bamforth, C. W. Oxido-reduction processes and active forms of oxygen in aqueous systems. Cerevisia Belgian J. Brew. Biotechnol. 26:149-154, 2001.
7. Bamforth, C. W., Hughes, P. S., Muller, R. E., Walters, M. T., Antrobus, C. J., and Large, P. J. Oxidation in malting and brewing: Assessment, implication and elimination. Proc. Int. Brew. Tech. Conf. 6:267-276, 1996.
8. Benzie, I. F. S., and Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power". Anal. Biochem. 239:70-76, 1996.
9. Boivin, P., Clamagirand, V., Maillard, M. N., Berset, C., and Malanda, M. Malt quality and oxidation risk in brewing. Proc. Conv. Inst. Brew. Asia Pacific Sect. 24:110-115, 1996.
10. Clifford, M. N. Chlorogenic acids and other cinnamates-nature, occurance and dietary burden. J. Sci. Food Agric. 79:362-372, 1999.
11. Dadic, M. Beer stability - A key to success in brewing. Tech. Q. Master Brew. Assoc. Am. 21:9-26, 1984.
12. De Clerk, F. Oxidation in beer. Brew. Bull. 34:56, 78, 1934.
13. 2 level and flavour stability. Proc. Congr. Eur. Brew. Conv. 23:209-212, 1991.
14. Fantozzi, P., Montanari, L., Mancini, F., Gasbarrini, A., Addolorate, G., Sumoncini, M., Nardini, M., Ghiselli, A., and Scaccini, C. In vitro antioxidant capacity from wort and beer. Lebensm-Wiss. Technol. 31:221-227, 1998.
15. Gordon, M. H. Dietary antioxidants in disease prevention. Nat. Prod. Rep. 265-273, 1996.
16. Graf, E. Antioxidant potential of ferulic acid. Radical Bio. Med. 13:435-448, 1982.
17. Gromus, J., and Lustig, S. Influence of polyphenols and reducing substances on beer quality and their fate during beer production. Brauwelt Int. 3:208-213, 2001.
18. Hagerman, A. E., Riedl, K. M., Jones, G. A., Sovik, K. N., Ritchard, N. T., Hartzfield, P. W., and Riechel, T. L. High molecular weight plant phenolics and tannins as biological antioxidants. J. Agric. Food Chem. 46:1887-1892, 1998.
19. Haslam, E. Practical Polyphenolics: From Structure to Molecular Recognition and Physiological Action. Cambridge University Press, Cambridge, 1998.
20. Haslam, E., Lilley, T. H., Warminski, E., Lido, H., Cai, Y., Martin, E., Gaffrey, S. H., Goulding, P. N., and Luck, G. Polyphenol complexion. In: Phenolic Compounds in Food and Their Effect on Health I. C.-T. Ho, C. Y. Lee, and M. T. Huang, Eds. American Chemical Society Symposium Series 506. The Society, Washington DC. Pp. 8-50, 1992.
21. Hernanz, D., Nunez, V., Sancho, A. I., Faulds, C. B., Williamson, G., Bartolome, B., and Gomez-Coroves, C. Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barley. J. Agric. Food Chem. 49:4884-4885, 2001.
22. Hildebrand, R. P. Manufactured products from hops and their use in brewing. In: Brewing Science. J. R. A. Pollock, Ed. Academic Press, London. Vol. 1, pp. 325-450, 1979.
23. Hornsey, I. S. Brewing. Royal Society of Chemistry, Cambridge, 1999.
24. Ilett, D. R. Aspects of the analysis, role, and fate of sulphur dioxide in beer - A review. Tech. Q. Master Brew. Assoc. Am. 32:213-221, 1995.
25. Liegeois, C., Mestdagh, M., and Collin, S. Assessment of the antioxidant and pro-oxidant activity of speciality malts. In: Melanoidins in Food and Health. J. M. Ames, Ed. European Commission, Luxembourg. Vol. 1, pp. 75-76, 2000.
26. Liegeois, C., Lermusieau, G., and Collin, S. Measuring antioxidant efficiency of wort, malt and hops against 2,2′-azobis(2-amidinopropane) dihydrochloride induced oxidation of an aqueous dispersion of linoleic acid. J. Agric. Food Chem. 48:1129-1134, 2000.
27. Lingnert, H., and Waller, G. R. Stability of antioxidants formed from histidine and glucose by the Maillard reaction. J. Agric. Food Chem. 31:27-30, 1983.
28. MacLeod, A. M. The impact of science on malting technology. Proc. Congr. Eur. Brew. Conv. 16:63-76, 1977.
29. Maillard, M. N., and Berset, C. Evolution of antioxidant activity during kilning: Role of insoluable bound phenolic acids of barley and malt. J. Agric. Food Chem. 43:1789-1793, 1995.
30. Moll, M., Flayeux, R., and Muller, P. Relationship between beer flavour and the composition of barley and malt. Tech. Q. Master Brew. Assoc. Am. 18:31-35, 1981.
31. Nordkvist, E., Salomonsson, A. C., and Aman, P. Distribution of insoluble bound phenolic acids in barley grain. J. Sci. Food Agric. 35:657-661, 1984.
32. Ohtsu, K., Hashimoto, N., Innoue, K., and Mijaki, S. Flavour stability of packaged beer in relation to the oxidation of wort. Brew. Dig. 61(6):18-21, 1986.
33. Prucha, P. The study on the total antioxidant capacity of beers. Proc. Aviemore Conf. Curr. Dev. Malting Brew. Distill. 5:351-355, 1998.
34. Robards, K., Prezier, P. D., Tucker, G., Swatsitang, P., and Glover, W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66:401-436, 1999.
35. Saha, R. B. Intracellular nicotinamide adenine dinucleotide content of brewer's yeast during different stages of fermentation. J. Am. Soc. Brew. Chem. 46:72-76, 1988.
36. Saint-Cricq de Gaulejac, N., Provost, C., and Vivas, N. Comparative study of polyphenol scavenging activites assessed by different methods. J. Agric. Food Chem. 47:425-431, 1999.
37. Srogl, J., Kosar, K., Mikyska, A., and Bousora, P. Changes occurring in polyphenol substances content during wort production. Proc. Congr. Eur. Brew. Conv. 26:275-282, 1997.
38. Uchida, H., and Ono, M. Technological approach to improve beer flavour stability: Adjustment of wort aeration in modern fermentation systems using electron spin resonance method. J. Am. Soc. Brew. Chem. 58:30-37, 2000.
39. Van Gheluwe, J. E. A., Valyi, Z., and Dadic, M. Oxidation in brewing. Brew. Dig. 45(11):70-79, 1970.
40. Varnam, A. H., and Sutherland, J. P. Beverages, Technology, Chemistry and Microbiology. Chapman and Hall, London. Pp. 296-361, 1994.
41. Woffenden, H. M., Chandra, S., and Ames, J. M. Relationships between antioxidant activity, colour and flavour in crystal malt. J. Agric. Food Chem. 49:5524-5530, 2001.
42. Woffenden, H. M., Ames, J. M., Chandra, S., Anese, M., and Nicoli, M. C. The effect of kilning regime on the antioxidant and prooxidant activity of pale malt. J. Agric. Food Chem. 50:4925-4933, 2002.
43. Yoskozawa, T., Ping Chen, C., Dong, E., Tanaka, T., Nonaka, G., and Nishioka, I. Study on the inhibitory effect of tannins and flavanoids against DPPH radical. Biochem. Pharm. 56:213-222, 1998.