Chemical Constituents of Nylon-66 Beer Adsorbate. I. Preliminary Investigations and Anthocyanogen Contents

Dadic, Miroslav; Gheluwe, J. E. A. Van; Valyi, Z.

doi:10.1002/j.2050-0416.1970.tb03295.x

Cited by 14 publications

(4 citation statements)

References 24 publications

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“…About 90% of polyphenolics found in aged beer have a molecular weight of 500 to 10,000 Da; only trace quantities of phenolics have a molecular weight over 10,000 Da (Sogawa, 1972). Due to their chemical character and reactivity, polyphenols may undergo oxidative and acid-catalyzed polymerization in beer upon storage (Dadic et al, 1970;Gramshaw, , 1970. Of the phenolics present in beer, catechins in the free form are most sensitive to oxidative changes during the initial stages of aging (Bellmer, 1977).…”

Section: Formation Of Hazementioning

confidence: 99%

Phenolics in Food and Nutraceuticals

Shahidi¹,

Naczk

2003

608

426

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has reached the highest academic level, university research professor, in the department of biochemistry at Memorial University of Newfoundland (MUN). He is also cross-appointed to the department of biology, ocean sciences centre and the aquaculture program at MUN. Dr. Shahidi is the author of nearly 500 research papers and book chapters and has authored or edited over 30 books and made over 300 presentations at scientific conferences. His research contributions have led to several industrial developments around the globe. Dr. Shahidi's current research interests include different areas of nutraceuticals and functional foods as well as marine foods and natural antioxidants.Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids and is an editorial board member of

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Section: Formation Of Hazementioning

confidence: 99%

Phenolics in Food and Nutraceuticals

Shahidi¹,

Naczk

2003

608

426

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“…Phenolic compounds play an important role in the determination of beer stability and flavor characteristics (Dadic, 1974a,b). Simple monocyclic phenolic acids apparently result from the degradation of higher molecular weight anthocyanogens (Harris andRicketts, 1958,1959;Dadic et al, 1970Dadic and Belleau, 1973;Dadic 1974b). Subsequent free radical coupling of the simple phenolic acids may in turn result in a variety of complex products.…”

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confidence: 99%

A new approach to the phenolic components in beer. Application to the determination of sinapic, ferulic, and p-coumaric acids

Kenyhercz¹,

Kissinger²

1977

J. Agric. Food Chem.

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“…The definitive proof for polyphenol involvement came in 1955 with the finding of phenolic acids in hydrolysates of hazes from wort and beer by Bengough & Harris. 5 In the same year McFarlane, Wye & Grant20 observed cyanidin and delphinidin in acidified extracts of beers and beer sediments and reported that anthocyanogens, contributed by malt and hops, could be readily precipitated from beer with polyvinylpyrrolidone (PVP).…”

Section: Introductionmentioning

confidence: 99%

Studies on Beer Haze Formation. 1. Gas Chromatographic Profiles of Beer: Polyamide Resin Adsorbates*

Gracey¹,

Barker²

1976

Journal of the Institute of Brewing

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A methanol-soluble fraction of beer-Nylon 66 adsorbates has been examined by gas chromato* grophy using enhanced volatilities afforded by trimethylsilylation. Mass spectrometry was used to assign structures to several profile components which included fatty acids, residual wort carbohydrates and phenols. The latter comprised free acids, the most prominent being p-hydroxycinnamic and ferulic acids, catechins, a catechin glycoside, dicatechin and condensed biflavans.Flavonoids were not observed.The profiles can be used to gain information, which has hitherto been unavailable from paper and thin layer chromatographic studies, on the relative concentrations of adsorbate components. PVP-adsorbate profiles contained the same phenols as were observed in the Nylon profiles.

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Chemical Constituents of Nylon-66 Beer Adsorbate. I. Preliminary Investigations and Anthocyanogen Contents

Cited by 14 publications

References 24 publications

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals

A new approach to the phenolic components in beer. Application to the determination of sinapic, ferulic, and p-coumaric acids

Studies on Beer Haze Formation. 1. Gas Chromatographic Profiles of Beer: Polyamide Resin Adsorbates*

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