In vitroantioxidant capacity from wort to beer

Fantozzi, Paolo; Montanari, Luigi; Mancini, Francesca; Gasbarrini, Antonio; Addolorato, Giovanni; Simoncini, Mara; Nardini, Mirella; Ghiselli, Andrea; Scaccini, Cristina

doi:10.1006/fstl.1997.0341

Cited by 53 publications

(50 citation statements)

References 27 publications

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“…With regard to the human diet, as the Spanish beer consumption is around 48.3 L per year and person (Magrama 2011), it could become an important source of Se for adult people. On the other hand, information in the scientific literature on this is still scarce and very few references have been recovered; Fantozzi et al (1998) found a Se content of 8 ± 4.0 μg/L in Italian beers, and Bamforth (2002) recorded a range between < 0.4 and 7.2 μg/L. Therefore it would be very interesting to carry out further experiments to evaluate how much of the Se accumulated in the grain is able to remain in the beer after the manufacturing process and so to achieve a 'Se enriched beer' .…”

Section: Resultsmentioning

confidence: 99%

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

Rodrigo¹,

Santamaría²,

López‐Bellido³

et al. 2013

PLANT SOIL ENVIRON

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In order to improve the nutritional value of two-rowed barley grain, two foliar selenium (Se) fertilizers (sodium selenate and sodium selenite) at four rates (0-10-20-40 g/ha) were applied during the growing seasons 2010/2011 and 2011/2012 in a field experiment conducted under semiarid Mediterranean conditions. The grain harvested in the 2010/2011 season accumulated a greater amount of total Se than the grain of the 2011/2012 season. Sodium selenate was much more effectively taken by plants than sodium selenite, and there was a strong and linear relationship between total Se concentration and Se rate in both sodium selenate and selenite. For each gram of Se fertilization, applied as sodium selenate or sodium selenite, the increases of total Se concentration in grain were 44 and 9 μg/kg dry weight, respectively. No increments in total or available Se were observed in soil after harvesting even at the highest doses of either fertilizer. It can be concluded that two-rowed barley would be a good candidate to be included in biofortification programs under Mediterranean conditions to increase Se in animal feeding and in the human diet through beer production.

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Section: Resultsmentioning

confidence: 99%

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

Rodrigo¹,

Santamaría²,

López‐Bellido³

et al. 2013

PLANT SOIL ENVIRON

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“…Also, the main phenolic acids from barley (ferulic, p-coumaric and vanillic acids) have been mentioned as potent antioxidants in beer (51,(57)(58)(59). The literature concerning the role of phenolic acids and their derivatives in the neuroprotection of the CNS is, however, still incomplete.…”

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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“…The content of phenolic compounds is usually decreased after each stage of beer production due to the precipitation of tannins and non-tannin flavonoids, with the loss of phenolic acids being the slightest amongst all of the phenolic compounds 10 . In the present study, the loss of phenolic compounds during the whole brewing process reached 28%, and the highest phenolic content, as well as antioxidant activity, was demonstrated for wort after boiling.…”

Section: Resultsmentioning

confidence: 99%

“…In the present study, the loss of phenolic compounds during the whole brewing process reached 28%, and the highest phenolic content, as well as antioxidant activity, was demonstrated for wort after boiling. Polyphenols in hopped wort originate from malt and it is estimated that as much as 80% of all phenolic compounds in beer after pasteurisation are phenolic acids 10 . These results have been confirmed by other authors 42 who have noted a positive correlation between the content of phenolic compounds and the total antioxidant activity of worts and beers at different stages of beer production.…”

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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In vitroantioxidant capacity from wort to beer

Cited by 53 publications

References 27 publications

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

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

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