Effects of mashing on total phenolic contents and antioxidant activities of malts and worts

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 240-247

  Zhao, Haifeng ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Malts; Mashing; Pearson correlation analysis; Total phenolic content; Variety

Indexed keywords

ANTIOXIDANT ACTIVITIES; MALTS; MASHING; PEARSON CORRELATION; TOTAL PHENOLIC CONTENT; VARIETY;

CORRELATION METHODS; ENZYMES; FREE RADICALS;

PHENOLS;

EID: 84855877042     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02831.x     Document Type: Article

References (30)

1. Araki, S., Kimura, T., Shimizu, C., Furusho, S., Takashio, M. & Shinotsuka, K. (1999). Estimation of antioxidative activity and its relationship to beer flavor stability. Journal of the American Society of Brewing Chemists, 57, 34-37.
2. Aron, P.M. & Shellhammer, T.H. (2010). A discussion of polyphenols in beer physical and flavour stability. Journal of the Institute of Brewing, 116, 369-380.
3. Bamforth, C.W. (1999). The science and understanding of the flavour stability of beer: a critical assessment. Brauwelt International, 17, 98-110.
4. Bamforth, C.W. (2000). Making sense of flavor changes in beer. MBAA Technical Quarterly, 37, 165-171.
5. Dinis, T.C.P., Madeira, V.M.C. & Almeidam, L.M. (1994). Action of phenolic derivates (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and peroxyl radicals scavengers. Archives of Biochemistry and Biophysics, 315, 161-169.
6. Dvořáková, M., Douanier, M., Jurková, M., Kellner, V. & Dostálek, P. (2008a). Comparison of antioxidant activity of barley (Hordeum vulgare L.) and malt extracts with the content of free phenolic compounds measured by high performance liquid chromatography coupled with coularray detector. Journal of the Institute of Brewing, 114, 150-159.
7. Dvořáková, M., Guido, L.F., Dostálek, P., Skulilová, Z., Moreira, M.M. & Barros, A.A. (2008b). Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. Journal of the Institute of Brewing, 114, 27-33.
8. Gorinstein, S., Caspi, A., Libman, I. et al. (2007). Bioactivity of beer and its influence on human metabolism. International Journal of Food Sciences and Nutrition, 58, 94-107.
9. Liégeois, C., Lermusieau, G. & Collin, S. (2000). Measuring antioxidant efficiency of wort, malt, and hops against the 2, 2'-azobis(2-amidinopropane) dihydrochloride-induced oxidation of an aqueous dispersion of linoleic acid. Journal of Agricultural and Food Chemistry, 48, 1129-1134.
10. Lu, J., Zhao, H., Chen, J. et al. (2007). Evolution of phenolic compounds and antioxidant activity during malting. Journal of Agricultural and Food Chemistry, 55, 10994-11001.
11. Lugasi, A. & Hóvári, J. (2003). Antioxidant properties of commercial alcoholic and nonalcoholic beverages. Nahrung, 47, 79-86.
12. Maillard, M.N., Soum, M.H., Boivin, P. & Berset, C. (1996). Antioxidant activity of barley and malt: relationship with phenolic content. Lebensmittel-Wissenschaft Und-Technoogie, 29, 238-244.
13. Pascoe, H.M., Ames, J.M. & Chandra, S. (2003). 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, 61, 203-209.
14. Pejin, J., Grujić, O., Čanadanović-Brunet, J., Vujić, D. & Tumbas, V. (2009). Investigation of phenolic acids content and antioxidant activity in malt production. Journal of the American Society of Brewing Chemists, 67, 81-88.
15. Rahman, A., Bajpai, V.K., Dung, N.T. & Kang, S.C. (2011). Antibacterial and antioxidant activities of the essential oil and methanol extracts of Bidens frondosa Linn. International Journal of Food Science and Technology, 46, 1238-1244.
16. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
17. Rice-Evans, C., Miller, N. & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159.
18. Samaras, T.S., Camburn, P.A., Chandra, S.X., Gordon, M.H. & Ames, J.M. (2005). Antioxidant properties of kilned and roasted malts. Journal of Agricultural and Food Chemistry, 53, 8068-8074.
19. Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16, 144-158.
20. Sun, L., Zhuang, Y. & Bai, X. (2011). Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril. International Journal of Food Science and Technology, 46, 1209-1215.
21. Szwajgier, D. (2009). Content of individual phenolic acids in worts and beers and their possible contribution to the antiradical activity of beer. Journal of the Institute of Brewing, 115, 243-252.
22. Szwajgier, D. & Targonski, Z. (2000). Comparison of in vitro antioxidant activities of malt, hops, worts and lager type beer. Polish Journal of Food and Nutrition Sciences, 9/50, 53-60.
23. Vanbeneden, N., Van Roey, T., Willems, F., Delvaux, F. & Delvaux, F.R. (2008). Release of phenolic flavour precursors during wort production: influence of process parameters and grist composition on ferulic acid release during brewing. Food Chemistry, 111, 83-91.
24. Vanderhaegen, B., Neven, H., Verachtert, H. & Derdelinckx, G. (2006). The chemistry of beer aging - a critical review. Food Chemistry, 95, 357-381.
25. Varmuza, K., Steiner, I., Glinsner, T. & Klein, H. (2002). Chemometric evaluation of concentration profiles from compounds relevant in beer ageing. European Food Research and Technology, 215, 235-239.
26. Wietstock, P., Kunz, T., Shellhammer, T., Schön, T. & Methner, F.J. (2010). Behaviour of antioxidants derived from hops during wort boiling. Journal of the Institute of Brewing, 116, 157-166.
27. Woffenden, H.M., Ames, J.M., Chandra, S., Anese, M. & Nicoli, M.C. (2002). Effect of kilning on the antioxidant and pro-oxidant activities of pale malts. Journal of Agricultural and Food Chemistry, 50, 4925-4933.
28. Zhao, H., Dong, J., Lu, J. et al. (2006). Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). Journal of Agricultural and Food Chemistry, 54, 7277-7286.
29. Zhao, H., Fan, W., Dong, J. et al. (2008). Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chemistry, 107, 296-304.
30. Zhao, H., Chen, W., Lu, J. & Zhao, M. (2010). Phenolic profiles and antioxidant activities of commercial beers. Food Chemistry, 119, 1150-1158.