Antioxidant Activity of Barley and Malt: Relationship with Phenolic Content

Maillard, Marie‐Noëlle; Soum, M.-H.; Boivin, Patrick; Berset, Claudette

doi:10.1006/fstl.1996.0035

Cited by 258 publications

(224 citation statements)

References 6 publications

(8 reference statements)

Supporting

Mentioning

191

Contrasting

Unclassified

Order By: Relevance

“…9 and Fig. 10), contrary to a number of other works that showed that it was present in barley and malt mainly in the bound (esterified) form 17,28,29 . The FA, as well as other phenolic acids, have repeatedly been shown to be present in different beers in the free form 2,32,36 , but some studies suggest that beer contains considerable amounts of esterified FA 35,48 .…”

Section: Resultscontrasting

confidence: 61%

“…The observed results can be explained by the less efficient extraction of phenolic compounds from the larger husk particles. It is known that different classes of polyphenols are located mainly in barley husk 28,29,38 and extraction from the husk after wet conditioning of malt is limited.…”

Section: Resultsmentioning

confidence: 99%

“…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%

See 2 more Smart Citations

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

View full text Add to dashboard Cite

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.

show abstract

Section: Resultscontrasting

confidence: 61%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

show abstract

“…Tannin content was reduced significantly after 24 and 48 h germination respectively. The reason for the decrease in the bound phenolics might be due to the action of esterase developed during germination, which decreases the various phenolic acid esters linked either to arabinoxylans or other non-starch polysaccharides (Maillard et al 1996). Total phenolics reduced during cooking of millet flours probably due to thermal degradation and also due to the changes in chemical reactivity or formation of insoluble complexes with food components such as proteins.…”

Section: Varietal Variations In Polyphenol Contentsmentioning

confidence: 99%

“…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

View full text Add to dashboard Cite

show abstract

Automated Voltammetric Determination of Reducing Compounds in Beer

1998

View full text Add to dashboard Cite

Different types of reductones have a considerable influence on the stability of beer. They can be determined indirectly using the redox dyestuff 2,6-dichlorophenol-indophenol. Its reduced form is electrochemically reoxidized, followed by internal calibration with an ascorbic acid standard. Varying the reaction time of dyestuff and reductones can reveal additional information on the composition of reductones. This work describes an automated method to determine the reducing power of beer and gives potential applications in quality control.

show abstract

Antioxidant Activity of Barley and Malt: Relationship with Phenolic Content

Cited by 258 publications

References 6 publications

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

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

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

Automated Voltammetric Determination of Reducing Compounds in Beer

Contact Info

Product

Resources

About