Comparison of the Antioxidative Activity of Some Acid-phenols: Structure-Activity Relationship

Cuvelier, Marie-Elisabeth; Richard, Hubert; Berset, Claudette

doi:10.1271/bbb.56.324

Cited by 574 publications

(391 citation statements)

References 2 publications

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“…Previously, attention has been focused on phenolic acids mainly owing to their in vitro (20,(48)(49)(50)(51)(52) and in vivo (27,(53)(54)(55)(56) antioxidant activity. Also, the main phenolic acids from barley (ferulic, p-coumaric and vanillic acids) have been mentioned as potent antioxidants in beer (51,(57)(58)(59).…”

Section: Resultsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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Anticholinesterase activities of mashes produced using wheat ('Wheat Pale') or barley malts ('Pilsner', 'Pale Ale', 'Munich Light', 'Carahell' or 'Carared') were studied by spectrophotometric method. The highest inhibition of acetylcholinesterase and butyrylcholinesterase was observed at 52 C and/or 64 C, followed by a decrease or stabilization of the activity at 72 C. Changes in the total phenolics content in the test mashes were correlated with changes in the acetylcholinesterase and/or butyrylcholinesterase activities. Phenolic acids were singled out from phenolic compounds for more detailed studies owing to their simplicity and structural similarity to well-known cholinesterase inhibitors. The main phenolic acids in the test malts were ferulic, gallic, p-coumaric and vanillic acids followed by chlorogenic, caffeic, syringic, p-OH-benzoic, sinapic and protocatechuic acids. The anticholinesterase activities of the phenolic acids were studied using model standard solutions at concentrations similar to the maximal content of these compounds in the test mashes. Among the phenolic acids, p-coumaric acid had the largest share in the anticholinesterase activity, even though it was present in the test mashes at a significantly lower concentration (~0.38 mM L À1 ) than ferulic acid (~1.00 mM L À1 ). Sinapic acid and p-OH-benzoic acid (0.03 and 0.01 mM L À1 , respectively) were equally efficient inhibitors as ferulic acid at~1.00 mM L À1 . This preliminary study should be extended to other phenolic compounds from malt (wort) in the near future.

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Section: Resultsmentioning

confidence: 99%

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Szwajgier

Borowiec

2012

J. Inst. Brew.

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“…Their stable radical intermediates prevent the oxidation of various food ingredients, particularly fatty acids and oils (Cuvelier et al 1992;Maillard et al 1996). Phenolic acids and their derivatives, flavonoids and tannins present in millet seed coat are of multifunctional and can act as reducing agents (free radical terminators), metal chelators, and singlet oxygen quenchers (Shahidi et al 1992;Sripriya et al 1996).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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“…Feruloylated arabinoxylans are present in all parts of the grain, mainly in the aleurone layer (75%) and the endosperm 38 . Only a minor part of FA (shown to be an effective antioxidant 7,19,20,44,50 ) is present in malts in free forms 17,28,29 . Malting and mashing result in a limited release of free FA from arabinoxylans 55,56 .…”

Section: Introductionmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt -the "test worts" or dry milling of maltthe "reference worts"). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time-consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.

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Comparison of the Antioxidative Activity of Some Acid-phenols: Structure-Activity Relationship

Cited by 574 publications

References 2 publications

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

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