Nutritional aspects of beer—a review

Bamforth, Charles W.

doi:10.1016/s0271-5317(01)00360-8

Cited by 132 publications

(100 citation statements)

References 69 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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“…With respect to a nutritional value of metals to humans and according to relatively high contents of some of them in beer, it is accepted that a moderate and reasonable beer consumption can be to some extent be a valuable source of 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 (Bamforth 2002). However, it should be also noted that although the information on the total metal content in beer is advantageous for the estimation of the metal nutrient uptake source, metals bioavailability from beer to humans and their absorbability in the gastric system crucially depends on speciation forms in which they are present in beer (Sharpe and Williams 1995;Svendsen and Lund 2000;Pohl and Prusisz 2007).…”

Section: <Tables II and Iii Near Here>mentioning

confidence: 99%

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content and approaches to metal partitioning in beer.

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“…The dietary intake of beer is associated with a decreased risk of numerous chronic diseases. Up to date, numerous epidemiological and interventional studies have addressed the health effects of beer (Bamforth 2002). The beneficial effects of beer constituents on human health are usually related to phenolic compounds, particularly to their antioxidant activity (AOA) and bioavailability (Rivero et al 2005).…”

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confidence: 99%

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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Nutritional aspects of beer—a review

Cited by 132 publications

References 69 publications

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

Agronomic selenium biofortification of two-rowed barley under Mediterranean conditions

Determination and fractionation of metals in beer: A review

Effect of Maillard reaction on reducing power of malts and beers

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