Investigation of Phenolic Acids Content and Antioxidant Activity in Malt Production

Pejin, Jelena; Grujić, Olgica; Čanadanović-Brunet, Jasna; Vujić, Đura; Tumbas, Vesna

doi:10.1094/asbcj-2009-0220-01

Cited by 16 publications

(20 citation statements)

References 38 publications

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“…HPLC was first used for the determination of flavonoids in 1976 by Fisher and Wheaton [134]. Since then, many methods have been developed for the detection and quantification of phenolic compounds, being liquid chromatography the most used technique, as seen in Table 7 [202][203][204][205], TLC [206,207] or CE [208][209][210][211], and also spectrometric techniques [212][213][214][215][216][217].…”

Section: Usually Phenolic Compounds Bind Sugars or Other Phenolic Commentioning

confidence: 99%

Advanced analysis of nutraceuticals

Bernal

Mendiola

Ibáñez

et al. 2011

Journal of Pharmaceutical and Biomedical Analysis

264

128

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In this article, we present a review work on different nutraceuticals found in natural matrices together with the analytical techniques used to identify and/or quantify them with special emphasis in the period January 2005-May 2010. The work is distributed according to the different families of nutraceuticals (lipids, vitamins, proteins, glycosides, phenolic compounds, etc.) discussing the analytical techniques employed for their determination (separation, spectroscopic, hyphenated techniques, etc.). Information about the claimed health promoting effects of the different families of nutraceuticals is also provided together with data on the natural matrices in which they can be found (e.g., fruits, vegetables, plants, microalgae, cereals, milk, etc.).

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Section: Usually Phenolic Compounds Bind Sugars or Other Phenolic Commentioning

confidence: 99%

Advanced analysis of nutraceuticals

Bernal

Mendiola

Ibáñez

et al. 2011

Journal of Pharmaceutical and Biomedical Analysis

264

128

View full text Add to dashboard Cite

show abstract

“…() also found the phenolic acid content to increase during kilning up to 80 °C, which was partly attributed to the enhanced extractability of the drying tissue and partly to enzymatic release (Inns et al., ; Maillard & Berset, ). During malting, phenolic acids are partly released due to the degradation of complex barley components (Peijin, Grujic, & Canadanovic‐Brunet, ). However, cinnamoyl esterases, which are able to release hydroxycinnamic acids from cinnamoylated saccharides, have also been found in barley and barley malt (Sancho, Faulds, Bartolomé, & Williamson, ; Vanbeneden, Gils, Delvaux, & Delvaux, ).…”

Section: Introductionmentioning

confidence: 99%

“…Apart from kilning, the steeping and germination steps also influence malt polyphenol content. Whereas most studies reported an increase in total phenolic content as measured by the Folin‐Ciocalteau assay (Ha, Jo, Mannam, Kwon, & Apostolidis, ; Leitao et al., ; Lu et al., ; Peijin et al., ), the content of flavanols was found to remain unchanged or slightly decrease during malting (Dvořáková et al., ; Leitao et al., ). During steeping, the decreases in phenolic content were attributed to leaching.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

115

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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“…Enzymatic splitting of these connecting bridges has basic significance by germination, where with the action of enzymatic complex of β‐glucans and arabinoxylans has impact on malt extract, soluble arabinoxylans, β‐glucans and proteins in wort . Ferulic acid, together with p ‐coumaric acid and vanillic acid, are major phenolic acids in barley . In contrast, sensorially active 4‐vinylguaiacol, which creates ‘phenolic’ off‐flavour in beer along with other volatile phenols, is formed by ferulic acid decarboxylation .…”

Section: Introductionmentioning

confidence: 99%

“…9 Ferulic acid, together with p-coumaric acid and vanillic acid, are major phenolic acids in barley. 10 In contrast, sensorially active 4-vinylguaiacol, which creates 'phenolic' off-flavour in beer along with other volatile phenols, is formed by ferulic acid decarboxylation. 11 In foodstuffs and in the beer-brewing process, polyphenols are mainly minor compounds.…”

Section: Introductionmentioning

confidence: 99%