Antioxidative Activity of Volatile Chemicals Extracted from Beer

Abstract

Volatile chemicals obtained from a commercial beer by liquid-liquid continuous extraction were evaluated for antioxidant activity. The inhibitory ability of this extract toward the conversion of hexanal to hexanoic acid was monitored over a 35-day period. The volatile extract demonstrated >99% effectiveness at inhibiting hexanal oxidation at 50 microg/mL, comparable to that of the natural antioxidant alpha-tocopherol (vitamin E). Volatile compounds contained in the extract were isolated and identified by gas chromatography-mass spectrometry (GC-MS). From the volatile constituents identified in beer extract, phenylethyl alcohol, maltol, and 2-furanmethanol were examined for antioxidative activities. At a concentration of 500 microg/mL, maltol and 2-furanmethanol demonstrated approximately 95 and 100% inhibition of hexanal oxidation over 35 days, respectively. Phenylethyl alcohol did not show any appreciable level of inhibition of hexanal oxidation. Heterocyclic compounds, some of which are known to possess antioxidative activities, were also identified in the volatile extract.

Synthesis and Physiological Activities of Monoterpene Carboxylic Acid Esters with Pyrones

“…Also, for (1a), (1b), and (1c) the abundance-ratio of the Eform to Z-form was confirmed to be 6:4 from the 1 H-NMR analysis. 164.67 (C (1) ), 162.44 (C (1') ), 158.79 (C (2') ), 153.53 (C (3) ), 138.13 (C (7) ), 132.42 (C (3') ), 122.46 (C (6) ), 116.51 (C (2) ), 113.01 (C (5') ), 41.13 (C (4) ), 25.90 (C (5) ), 25.61 (C (9) ), 19.34 (C (8) ), 17.68 (C (10) ), 15.01 (C (7') ) Z -form 171.96 (C (4') ), 165.10 (C (1) ), 162.44 (C (1') ), 158.79 (C (2') ), 153.53 (C (3) ), 138.13 (C (7) ), 131.97 (C (3') ), 123.09 (C (6) ), 116.51 (C (2) ), 113.75 (C (5') ), 41.13 (C (4) ), 26.62 (C (5) ), 25.68 (C (9) ), 19.34 (C (8) ), 17.59 (C (10) ), 15.01 (C (7') ). (1) ), 163.59 (C (4') ), 162.47 (C (2') ), 161.40 (C (3) ), 137.84 (C (6') ), 132.71 (C (7) ), 122.10 (C (6) ), 113.11 (C (2) ), 106.44 (C (5') ), 101.35 (C (3') ), 41.22 (C (4) ), 25.86 (C (9) ) 25.62 (C (5) ), 20.06 (C (7') ), 19.48 (C (8) ), 17.69 (C (10) ) Z -form 166.78 (C (1) ), 163.06 (C (4') ), 162.47 (C (2') ), 160.95 (C (3) ), 137.84 (C (6') ), 132.71 (C (7) ), 122.66 (C (6) ), 113.67 (C (2) ), 106.42 (C (5') ), 101.33 (C (3') ), 41.22 (C (4) ), 25.86 (C …”

“…(10) ), 158.53 (C (6') ), 153.67 (C (3) ), 147.34 (C (2')' ), 138.61 (C (3') ), 121.38 (C (4) ), 116.54 (C (5') ), 46.81 (C (2) ), 46.02 (C (1) ), 35.41 (C (9) ), 34.70 (C (5) ), 25.53 (C (7) ), 19.94 (C (8) ), 14.99 (C (6) ), 12.62 (C (7') ). …”

“…We carried out a condensation reaction of the maltol (a) and its analogues (4-hydoroxy-6-methyl-2-pyrone (b) and ethyl maltol (c)), which have both antibacterial and antioxidant action. Altogether, we have synthesized 12 kinds of supporting ester compounds (1a) (4c) (15)(16)(17)(18)(19). These have been used in a miticidal activity test on a pair of insects Tyrophagus putrescentiae (T.p.)…”

“….62 (C (5) ), 20.06 (C (7') ), 19.48 (C (8) ), 17.59 (C (10) 13 C -NMR (CDCl 3 ) d (ppm) ; E -form 172.14 (C (4') ), 164.54 (C (1) ), 162.75 (C (6') ), 162.01 (C (3) ), 153.68 (C (2') ), 137.34 (C (7) ), 132.42 (C (6) ), 122.49 (C (3') ), 116.42 (C (2) ), 113.11 (C (5') ), 41.13 (C (4) ), 25.69 (C (9) ), 22.20 (C (8) ), 25.60, 19.35 (C (10) ), 17.68 (C (7') ), 10.78 (C (8') ) Z -form 172.09 (C 4' ), 165.60 (C 1 ), 162.58 (C 3 ), 162.01 (C 2' ), 153.68 (CH), 132.42 (C (7) ), 132.34 (C (6) ), 123.10 (C (3') ), 116.42 (C (2) ), 113.80 (C (5') ), 41.13 (C (4) ), 25.69 (CH (9) ), 25.60 (C (5) ), 22.20 (C (8) ), 19.35 (C (10) ), 17.58 (C (7') ), 10.78 (C (8') ). 163.29 (C (6') ), 158.70 (C (10) ),153.61 (C (7) ), 148.24 (C (2') ), 142.35 (C (2) ),138.39 (C (1) ), 128.11 (C (3') ), 116.55 (C (5') ), 109.07 (C (9) ), 39.81 (C (4) ), 31.29 (C (5) ), 26.86 (C (3) ), 24.62 (C (6) ), 20.65 (C (8) …”

Malting and Brewing Quality of Colored Barley

“…그러므로 황금빛 맥주는 거의 볶지 않 은 맥아에서 나오는 빛깔이고, 흑맥주는 맥아를 거의 태우 다시피 했을 때 나오는 색이다. 맥주는 volatile maltol, 2-furanmethanol, polyphenols과 ferulic acid 등 항산화 화합물 의 주요 공급원이며 (Wei et al, 2001;Lugasi, 2003;Szwajgier et al, 2005), 소화촉진, 심장질환 예방 등의 기능적인 장점 을 가지고 있어, 영양적으로 음식과 같은 가치가 있는 것으 로 알려져 있다 (Bebb et al, 1971). (2002)) 하였다.…”