Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection

Vanbeneden, Nele; Delvaux, Freddy R.

doi:10.1016/j.chroma.2006.11.001

Cited by 82 publications

(60 citation statements)

References 27 publications

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“…It was decided that the identification of ChE inhibitors from mash should start with phenolic acids, as they are simple phenolic compounds present at high concentrations in worts (36)(37)(38)(39)(40). The molecular weights of phenolic acids detected in worts In this study, the contents of alkali-extractable and free phenolic acids were determined in the test malts (Tables 1 and 2, respectively).…”

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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“…However, the access of oxygen and microorganisms to wort and beer in modern production lines is limited and the risk of decarboxylation of FA appears to be low 16,57,51,52,53 .…”

Section: Resultsmentioning

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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“…Despite being considered undesirable and cataloged as a "phenolic off-flavor" (POF) in bottom-fermented beers (Thurston et al 1981;Thurston et al 1986), 4-vinylguaiacol (4VG) and 4-vinylphenol (4VP) are well-known aroma compounds found in top-fermented beers, including Belgian white beers (brewed with unmalted wheat), German Weizen beers and Rauch beers (brewed with malted wheat) (Coghe et al 2004;Vanbeneden et al 2006;Vanbeneden et al 2008). Both the 4VG and 4VP have a lower sensory threshold value, which are reported to be 0.3 and 0.2 mg/L, respectively (Thurston et al 1981;BDAS Online.…”

Section: Introductionmentioning

confidence: 99%

Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

Zhu

Cui²

2013

Braz. arch. biol. technol.

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This work aimed at determining 4-vinylguaiacol and 4-vinylphenol in the top-fermented wheat beers using different wavelength and the mobile phase for HPLC. Best results for isocratic elution were obtained at 260 nm and the mobile phase comprising methanol/ultrapure water/phosphoric acid (400/590/10, V/V). Under these conditions, the retention time of 4-vinylguaiacol and 4-vinylphenol was 25 and 27min, respectively.

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Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection

Cited by 82 publications

References 27 publications

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors

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

Determination of 4-vinylgaiacol and 4-vinylphenol in top-fermented wheat beers by isocratic high performance liquid chromatography with ultraviolet detector

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