Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

Leitao, Céline; Marchioni, Eric; Bergaentzlé, Martine; Zhao, Minjie; Didierjean, Luc; Miesch, Laurence; Holder, Emilie; Miesch, Michel; Ennahar, Saïd

doi:10.1016/j.jcs.2012.01.002

Cited by 71 publications

(66 citation statements)

References 22 publications

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“…The TPC values of malt extracts are higher in all cases in kilned malt than in (Tables 3 and 4). These results are in accordance with literature data (Dvořáková et al 2008;Qingming et al 2010;Leitao et al 2012), confirming that better extraction of phenolic compounds is possible after kilning. Malting is a complex process responsible for modifications in the composition of barley.…”

Section: Resultssupporting

confidence: 92%

“…These structural changes involve many enzyme degradations, including enzymatic release of phenolic compounds bound to cellular structures of barley and with glycosylation reactions during malting, leading to easier extraction of free phenolic acids due to changes in the matrix in the early kilning (Carvalho et al 2016). Leitao et al (2012) found in their study that malting allowed a better release and/or extraction of phenolic compounds, while the first brewing step caused the most significant decrease in the total polyphenols extracted. When compared (P < 0.05) to hulled barley varieties, hulless barley lines had higher TPC (Table 4).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Šimić¹,

Horvat²,

Dvojković³

et al. 2017

Czech J. Food Sci.

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AbstractŠimić G., Horvat D., Dvojković K., Abičić I., Viljevac Vuletić M., Tucak M., Lalić A. (2017): Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts. Czech J. Food Sci., 35: 73-78.Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Šimić¹,

Horvat²,

Dvojković³

et al. 2017

Czech J. Food Sci.

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“…Leitao et al (2012) concluded that hopping did not significantly affect either the phenolic content or the AOC. The contribution of malt to the AOC of beer was estimated at about 95% in dark and about 86% in pale lagers (Racek et al 2001).…”

mentioning

confidence: 96%

“…•+ method, (+)-catechin, prodelphinidin B3, and procyanidin B3 were identified as three major contributors to the AOC of barley (Leitao et al 2012).…”

mentioning

confidence: 96%

Effect of Maillard reaction on reducing power of malts and beers

Čechovská¹,

Konečný²,

Velı́šek³

et al. 2012

Czech J. Food Sci.

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AbstractČechovská L., Konečný M., Velíšek J., Cejpek K. (2012): Effect of Maillard reaction on reducing power of malts and beers. Czech J. Food Sci., 30: 548-556.HPLC with amperometric detection was used to evaluate the reducing power of 23 beers and aqueous extracts of 17 barley malts. While brew pale malts were only slightly higher in electrochemical reducing capacity than natural barleys (about 1.3 g BHAE/kg), caramel malts with the colour of 60-450°EBC showed 7.5-17.2 g BHAE/kg. The superior reducing power of the darker caramel malts was partly due to the presence of a Maillard-derived 2,3-dihydro-3,5-dihydroxy-6-methyl-(4h)-pyran-4-one (DDMP), which was responsible for 21-55% of their electrochemical capacity. Among common brew malts, only the Munich type showed a significantly increased electrochemical capacity -6.8 ± 0.8 g BHAE/kg. In addition to the malts, the brewing can also affect the electrochemical capacity of beers, which ranged from 0.4 ± 0.1 to 1.9 ± 0.3 g BHAE/l. Simple indigenous malt-derived phenolics were responsible for 48-57% of capacity in pale lagers and for 33-45% of it in dark and other specialty lagers. DDMP was not detected in most pale lagers, while it was responsible for up to 11% of the electrochemical capacity in dark and special beers. Highmolecular-weight fraction (> 1kDa) of beers comprised 19-39% (pale lagers) and 14-21% (dark and special beers) of the capacity. The reducing power of malts and beers determined by the amperometric method was confirmed by a good correlation with the results of DPPH• scavenging assay.

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“…However, beer is rich in substances that can help protect against oxidation, the most important of which are sulphurcontaining compounds, bitter hop resins, vitamins, and Maillard reaction products (Aron & Shellhammer 2010). Moreover, beer contains various phenolic compounds from malt or hops, which also exhibit antioxidant properties (Leitao et al 2011(Leitao et al , 2012.…”

mentioning

confidence: 99%

Antiradical and reducing potential of commercial beers

2015

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Ditrych M., Kordialik-Bogacka E., Czyżowska A. (2015): Antiradical and reducing potential of commercial beers. Czech J. Food Sci., 33: 261-266.The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays. When any decrease in antioxidant activity as a result of storage was observed, it occurred mainly after the initial 4-week storage period. The total polyphenol content dropped more sharply than the antiradical and reducing ability over the same time periods.

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Fate of polyphenols and antioxidant activity of barley throughout malting and brewing

Cited by 71 publications

References 22 publications

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Effect of Maillard reaction on reducing power of malts and beers

Antiradical and reducing potential of commercial beers

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