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Klimczak K, Cioch-Skoneczny M, Duda-Chodak A. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review. Molecules 2023; 28:6648. [PMID: 37764422 PMCID: PMC10534726 DOI: 10.3390/molecules28186648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the 'craft beer revolution' trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.
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Affiliation(s)
- Krystian Klimczak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
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2
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Mohammadi K, Saris PEJ. Antibiofilm Effect of Curcumin on Saccharomyces boulardii during Beer Fermentation and Bottle Aging. Biomolecules 2023; 13:1367. [PMID: 37759767 PMCID: PMC10526157 DOI: 10.3390/biom13091367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/28/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
In a prior study, we elucidated the biofilm formation of Saccharomyces boulardii on glass surfaces during beer bottle aging. Here, we supplemented brewing wort with curcumin at 25 μg/mL concentration to mitigate S. boulardii biofilm and enhance beer's functional and sensory attributes. An assessment encompassing biofilm growth and development, fermentation performance, FLO gene expression, yeast ultrastructure, bioactive content, and consumer acceptance of the beer was conducted throughout fermentation and aging. Crystal violet (CV) and XTT reduction assays unveiled a significant (p < 0.05) reduction in biofilm formation and development. Fluorescent staining (FITC-conA) and imaging with confocal laser scanning microscopy provided visual evidence regarding reduced exopolysaccharide content and biofilm thickness. Transcriptional analyses showed that key adhesins (FLO1, FLO5, FLO9, and FLO10) were downregulated, whereas FLO11 expression remained relatively stable. Although there were initial variations in terms of yeast population and fermentation performance, by day 6, the number of S. boulardii in the test group had almost reached the level of the control group (8.3 log CFU/mL) and remained stable thereafter. The supplementation of brewing wort with curcumin led to a significant (p < 0.05) increase in the beer's total phenolic and flavonoid content. In conclusion, curcumin shows promising potential for use as an additive in beer, offering potential antibiofilm and health benefits without compromising the beer's overall characteristics.
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Affiliation(s)
- Khosrow Mohammadi
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, P.O. Box 56, FI-00014 Helsinki, Finland;
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3
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Razem M, Ding Y, Morozova K, Mazzetto F, Scampicchio M. Analysis of Phenolic Compounds in Food by Coulometric Array Detector: A Review. SENSORS (BASEL, SWITZERLAND) 2022; 22:7498. [PMID: 36236596 PMCID: PMC9572987 DOI: 10.3390/s22197498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 09/19/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in phenolic compounds in food products has led to the development of various analytical techniques for their detection and characterization. Among them, the coulometric array detector is a sensitive, selective, and precise method for the analysis of polyphenols. This review discusses the principle of this method and recent advances in its development, as well as trends in its application for the analysis of phenolic compounds in food products, such as fruits, cereals, beverages, herbs, and spices.
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Gagula G, Šarić G, Rezić T, Horvat D, Magdić D. Changes in the Physicochemical Properties of Pale Lager Beer during Storage in Different Packaging Materials. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2068318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Goran Gagula
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Goran Šarić
- Karlovac University of Applied Sciences, Karlovac, Croatia
| | - Tonči Rezić
- Faculty of Food Technology and Biotechnology, University in Zagreb, Zagreb, Croatia
| | | | - Damir Magdić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
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Deng J, Xiang Z, Lin C, Zhu Y, Yang K, Liu T, Xia C, Chen J, Zhang W, Zhang Y, Zhu B. Identification and quantification of free, esterified, and insoluble-bound phenolics in grains of hulless barley varieties and their antioxidant activities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Hollá M, Bílková A, Jakubec P, Košková S, Kočová Vlčková H, Šatínský D, Švec F, Sklenářová H. Benefits and Pitfalls of HPLC Coupled to Diode-Array, Charged Aerosol, and Coulometric Detections: Effect of Detection on Screening of Bioactive Compounds in Apples. Molecules 2021; 26:molecules26113246. [PMID: 34071301 PMCID: PMC8199029 DOI: 10.3390/molecules26113246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
The new screening method for rapid evaluation of major phenolic compounds in apples has been developed. Suitability of coupling HPLC/UHPLC separation with the diode-array detection and universal charged aerosol detection with respect to the presence of interfering substances was tested. Characteristics of both detection techniques were compared and method linearity, limits of detection and quantitation, and selectivity of them determined. Student t-test based on slopes of calibration plots was applied for the detailed comparison. The diode-array detection provided the best results regarding sensitivity and selectivity of the developed method in terms of evaluation of phenolics profiles. The response of the charged aerosol detector was negatively affected by co-eluting substances during rapid-screening analyses. Coulometric detection was used for advanced characterization of extracts in terms of antioxidant content and strength to obtain more complex information concerning sample composition. This detection also allowed evaluation of unidentified compounds with antioxidant activity. HPLC/UHPLC separation using a combination of diode-array and coulometric detectors thus represented the best approach enabling quick, yet complex characterization of bioactive compounds in apples.
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Affiliation(s)
- Marcela Hollá
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - Aneta Bílková
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
- Research and Breeding Institute of Pomology Holovousy Ltd., 50801 Hořice, Czech Republic
| | - Pavel Jakubec
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - Stanislava Košková
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - Hana Kočová Vlčková
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - Dalibor Šatínský
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - František Švec
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
| | - Hana Sklenářová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, 50005 Hradec Králové, Czech Republic; (M.H.); (A.B.); (P.J.); (S.K.); (H.K.V.); (D.Š.); (F.Š.)
- Correspondence: ; Tel.: +420-495-067-453
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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Makwana H, Pandya D. Isolation, characterization, and chromatographic estimation of esculin: A potential fluorescent marker from Launaea pinnatifida cass. Pharmacogn Mag 2021. [DOI: 10.4103/pm.pm_243_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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10
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Kalb V, Seewald T, Hofmann T, Granvogl M. Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12421-12432. [PMID: 32945663 DOI: 10.1021/acs.jafc.0c04835] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Mitigation studies on styrene in wheat beer found no correlation between the free phenolic acid contents in the processing steps and the final concentrations of the toxicologically relevant styrene and the desired aroma-active vinyl aromatics in beer, which can be explained by the presence of phenolic acid releasing enzymes that are still active after kiln-drying and by the yeast's own feruloyl esterase activity. The present study contributed to a better understanding of the coherence between the free, soluble ester-bound, and insoluble ester-bound forms of cinnamic, p-coumaric, and ferulic acid during malting and mashing of barley and wheat varieties. Concentration differences in malt by factors of up to 1700 were found between the total cinnamic acid contents (an undesired precursor of the toxicologically relevant styrene) and the total contents of p-coumaric and ferulic acid (both desired precursors of the aroma-active compounds 4-vinylphenol and 2-methoxy-4-vinylphenol). In grain and malt, cinnamic acid occurred predominantly in a soluble form, whereas the desired precursors were mainly insoluble ester-bound. This had a direct effect on the transfer rates from malt into wort, which were found to be >100% for cinnamic acid, revealing that a complete transfer was accompanied by an additional biosynthesis, but only <8% for the desired phenolic acids. Interestingly, in the wort, cinnamic and p-coumaric acid contents were dominated by the free form, while ferulic acid was mostly still soluble ester-bound. Overall, the use of barley malts led to an introduction of cinnamic, p-coumaric, and ferulic acid into the wort in a ratio of 2:14:84, and the use of wheat malt in a ratio of 1:2:97.
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Affiliation(s)
- Valerian Kalb
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Torsten Seewald
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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11
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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Šibalić D, Planinić M, Jurić A, Bucić-Kojić A, Tišma M. Analysis of phenolic compounds in beer: from raw materials to the final product. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01276-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Effects of non-alcoholic malt beverage production process on bioactive phenolic compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00384-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Bustos L, Soto E, Parra F, Echiburu-Chau C, Parra C. Brewing of a Porter Craft Beer Enriched with the Plant Parastrephia lucida: A Promising Source of Antioxidant Compounds. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1644478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Luis Bustos
- Centro de Investigaciones del Hombre en el Desierto (CIHDE), Arica, Chile
- Escuela de Medicina, Facultad de Ciencias de la Salud, Universidad de Tarapacá, Arica, Chile
| | - Emilio Soto
- Centro de Investigaciones del Hombre en el Desierto (CIHDE), Arica, Chile
| | - Felipe Parra
- Centro de Investigaciones del Hombre en el Desierto (CIHDE), Arica, Chile
| | | | - Claudio Parra
- Centro de Investigaciones del Hombre en el Desierto (CIHDE), Arica, Chile
- Laboratorio de Química Médica y Productos Naturales, Departamento de Recursos Ambientales, Facultad de Ciencias Agronomicas, Universidad de Tarapacá, Arica, Chile
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Koren D, Kun S, Hegyesné Vecseri B, Kun-Farkas G. Study of antioxidant activity during the malting and brewing process. Journal of Food Science and Technology 2019; 56:3801-3809. [PMID: 31413406 PMCID: PMC6675848 DOI: 10.1007/s13197-019-03851-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/26/2019] [Accepted: 05/23/2019] [Indexed: 11/29/2022]
Abstract
In this study the evolution of antioxidant activity was investigated during malting of different barley cultivars, and during the production of different types of beers on laboratory scale and in pilot brewery. Samples were taken at technologically important points of productions. Malts were produced from 3 spring and 3 winter barley cultivars. Two types of beers were brewed under laboratory conditions, and two in a pilot brewery. For the determination of antioxidant activity five commonly used assays were applied such as ABTS Radical Scavenging Activity, Cupric Reducing Antioxidant Capacity, DPPH Radical Scavenging Activity, Ferric Reducing Antioxidant Power and Total Polyphenol Content. Prior to malting it was observed that there are orders of magnitude differences between the antioxidant activities of the barley varieties. During malting, the biggest increase was noticed during steeping. Spring and winter cultivars showed similar trends during steeping and germination, but kilning had different effect on antioxidant activity of the varieties. The antioxidant activity of malts was always higher than the corresponding barleys. During the brewing process antioxidants were released to the highest extent during the early stages of mashing. Adequate sparging and hop boiling could further improve the antioxidant potential of the wort. Furthermore, differences between the equipment used for wort separation and hop boiling under laboratory conditions and in the pilot brewery had effect on antioxidant activity. In the course of malting and brewing by selecting the appropriate raw materials and technological parameters, the conditions for the release and retention of antioxidants can be optimized.
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Affiliation(s)
- Dániel Koren
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi Street, Budapest, 1118 Hungary
| | - Szilárd Kun
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi Street, Budapest, 1118 Hungary
| | - Beáta Hegyesné Vecseri
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi Street, Budapest, 1118 Hungary
| | - Gabriella Kun-Farkas
- Department of Brewing and Distilling, Faculty of Food Science, Szent István University, 45 Ménesi Street, Budapest, 1118 Hungary
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Rao S, Santhakumar AB, Chinkwo KA, Blanchard CL. Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols. Food Chem 2018; 266:323-328. [DOI: 10.1016/j.foodchem.2018.06.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 06/02/2018] [Accepted: 06/04/2018] [Indexed: 01/10/2023]
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17
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El-Sayyad HIH, El-Shershaby EMF, El-Mansi AA, El-Ashry NE. Anti-hypercholesterolemic impacts of barley and date palm fruits on the ovary of Wistar albino rats and their offspring. Reprod Biol 2018; 18:236-251. [PMID: 30005909 DOI: 10.1016/j.repbio.2018.07.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 05/25/2018] [Accepted: 07/05/2018] [Indexed: 12/23/2022]
Abstract
A high cholesterol diet is related to ovarian dysfunction and infertility which has been increased among young ages consuming processed food products. The present study was conducted to evaluate the role of a high cholesterol diet on the ovaries of young female rats via assessments of histopathology, immunohistochemistry, oxidative stress and apoptic markers. Also, mating of hypercholesterolemic female rats was carried out to measure the fertility and numbers of their offspring. At the same time, phytotherapy was carried out through supplementing the diet with barley and/ or date palm fruits (10%) during the experiment to assess the phyto-therapeutic impacts in attenuation of drastic hypercholesterolemic effects. Hypercholesterolemic diet-fed rats exhibited damage of the ovarian follicles and increased follicular atresia. Furthermore, expression of cleaved caspase-3 was upregulated, while PCNA was downregulated in granulosa, theca and stroma cells. Hypercholesterolemic female rats showed marked depletion of antioxidative enzymes, increased lipid peroxidation and apoptotic markers. Alterations to the female serum hormones were detected. Offspring maternally fed on hypercholesterolemic diet showed a significant decrease of body weight and altered sex ratio. However, concomitant supplementation of barley and or date fruits to hypercholesterolemic groups revealed marked improvement of ovarian structure and function. On the basis of these evidences, it is believed that the enhanced synergistic effects of barley and/or date palm fruits in the amelioration of ovarian structure and functions were elicited by the potential antioxidant activity of their phytomicronutrients, polyphenols, β-glucan and trace elements. These materials scavenge free radicals from inflamed cells that can be used to establish an effective and novel therapeutic strategy for activating ovarian cell regeneration.
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Affiliation(s)
| | | | - Ahmed A El-Mansi
- Zoology Dept., Faculty of Science, Mansoura University, Mansoura, Egypt; Biology Dept., Faculty of Science, King Khalid University, Abha, Saudi Arabia.
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Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Compr Rev Food Sci Food Saf 2018; 17:953-988. [PMID: 33350107 DOI: 10.1111/1541-4337.12352] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 12/11/2022]
Abstract
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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Affiliation(s)
- Julia Wannenmacher
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Martina Gastl
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Thomas Becker
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
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Boubakri H, Jdey A, Taamalli A, Taamalli W, Jebara M, Brini F, Riciputi Y, Pasini F, Christian M, Verardo V. Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1359186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hatem Boubakri
- Laboratory of Leguminous, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Ahmed Jdey
- EA2219 Géoarchitecture: TUBE, Université de Bretagne Occidentale, Brest Cedex, France
| | - Amani Taamalli
- Laboratoire de Biotechnologie de l’Olivier, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Wael Taamalli
- Laboratoire de Biotechnologie de l’Olivier, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Moez Jebara
- Laboratory of Leguminous, Centre of Biotechnology of Borj-Cédria, Hammam-Lif, Tunisia
| | - Faiçal Brini
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax, Tunisia
| | - Ylenia Riciputi
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Cesena, FC, Italy
| | - Federica Pasini
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Cesena, FC, Italy
| | - Magné Christian
- EA2219 Géoarchitecture: TUBE, Université de Bretagne Occidentale, Brest Cedex, France
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Granada, Spain
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Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer. J CHEM-NY 2017. [DOI: 10.1155/2017/6716053] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 μmol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.
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Salar RK, Purewal SS. Improvement of DNA damage protection and antioxidant activity of biotransformed pearl millet (Pennisetum glaucum) cultivar PUSA-415 using Aspergillus oryzae MTCC 3107. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.10.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Carvalho DO, Gonçalves LM, Guido LF. Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Compr Rev Food Sci Food Saf 2016; 15:927-943. [PMID: 33401797 DOI: 10.1111/1541-4337.12218] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 05/27/2016] [Accepted: 06/01/2016] [Indexed: 12/16/2022]
Abstract
In the past several years researchers have focused on the study of the antioxidant properties of barley and barley malt as well as their influence on beer quality. Some malt constituents have been reported as potent antioxidants due to their radical-scavenging and reducing properties, with a positive effect on beer oxidative stability. However, barley and malt can suffer some serious modifications during malting and roasting, namely on the levels of phenolic compounds and the development of Maillard reaction products, which may have a great impact on the overall antioxidant properties of malt. Although some studies have reported an increase of the antioxidant capacity during malting, others have mentioned an opposite effect. Recently, researchers have shown that compounds developed in malt during heat treatment at high temperature and long periods of time, as result of the Maillard reaction, can also exhibit pro-oxidant properties involving the metal-catalyzed Fenton reaction due to its reductive properties. This paper reviews important information and recent data regarding the chemical changes malting and roasting undergo along with their influence on the different anti- and pro-oxidant properties described for barley and malt. The contribution of individual components to the overall antioxidant capacity of malt is also discussed.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís M Gonçalves
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
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Tomková-Drábková L, Psota V, Sachambula L, Leišová-Svobodová L, Mikyška A, Kučera L. Changes in polyphenol compounds and barley laccase expression during the malting process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:497-504. [PMID: 25639800 DOI: 10.1002/jsfa.7116] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 12/16/2014] [Accepted: 01/28/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Polyphenols and phenolic acid are able to slow down or prevent oxidation processes and are therefore thought to have important effects in malting and brewing. Laccase catalyses the oxidation of a wide variety of substrates, including polyphenols. The aim of this paper was to determine the changes in polyphenol compounds and the relative expression of the HvLac1 gene during malting. RESULTS The dominant phenolic acid was ferulic acid. The amount of ferulic acid increased, whereas the amount of vanillic acid decreased during malting. The highest levels of expression of the HvLac1 gene were observed during the third air rest period in varieties with the 'Haruna Nijo' (HN) allele, as recommended for the production of beer with the protected geographical indication (PGI) 'Česke pivo' (Czech beer), whereas the highest expression was observed in the first day of germination in varieties with the 'Morex' (M) allele. However, the profiles of HvLac1 gene expression in varieties with alternative alleles during malting were similar, and the level of polyphenol compounds throughout malting was different. CONCLUSION The polyphenol contents in barley increased several-fold during malting, and the degree of increase differed with variety. The expression of HvLac1 transcript was similar in every barley variety.
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Affiliation(s)
| | - Vratislav Psota
- Research Institute of Brewing and Malting, PLC (RIBM), 12044 Praha, Czech Republic
| | - Lenka Sachambula
- Research Institute of Brewing and Malting, PLC (RIBM), 12044 Praha, Czech Republic
| | | | - Alexandr Mikyška
- Research Institute of Brewing and Malting, PLC (RIBM), 12044 Praha, Czech Republic
| | - Ladislav Kučera
- Crop Research Institute, Drnovská 507, 161 06 Praha 6, Ruzyně, Czech Republic
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Narwal S, Kumar D, Verma RPS. Effect of Genotype, Environment and Malting on the Antioxidant Activity and Phenolic Content of Indian Barley. J Food Biochem 2015. [DOI: 10.1111/jfbc.12198] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Narwal
- Directorate of Wheat Research; Agarsain Marg; Karnal 132001 Haryana India
| | - Dinesh Kumar
- Directorate of Wheat Research; Agarsain Marg; Karnal 132001 Haryana India
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Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry. Antioxidants (Basel) 2015; 4:563-76. [PMID: 26783844 PMCID: PMC4665430 DOI: 10.3390/antiox4030563] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Revised: 07/30/2015] [Accepted: 07/31/2015] [Indexed: 11/17/2022] Open
Abstract
A simple and reliable method for the simultaneous determination of nine phenolic compounds in barley and malted barley was established, using liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS). The phenolic compounds can be easily detected with both systems, despite significant differences in sensitivity. Concentrations approximately 180-fold lower could be achieved by mass spectrometry analysis compared to diode array detection, especially for the flavan-3-ols (+)-catechin and (−)-epicatechin, which have poor absorptivity in the UV region. Malt samples were characterized by higher phenolic content comparing to corresponding barley varieties, revealing a significant increase of the levels of (+)-catechin and (−)-epicatechin during the malting process. Moreover, the industrial malting is responsible for modification on the phenolic profile from barley to malt, namely on the synthesis or release of sinapinic acid and epicatechin. Accordingly, the selection of the malting parameters, as well as the barley variety plays an important role when considering the quality and antioxidant stability of beer.
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Cai S, Han Z, Huang Y, Chen ZH, Zhang G, Dai F. Genetic Diversity of Individual Phenolic Acids in Barley and Their Correlation with Barley Malt Quality. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7051-7. [PMID: 26173650 DOI: 10.1021/acs.jafc.5b02960] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Phenolic acids have been quite extensively studied in food science research because of their antioxidative effect. In this study, the genotypic difference and genetic control of phenolic acids, and their correlation with malt quality, were investigated in barley. Ferulic acid (FA) and p-coumaric acid (p-CA) were identified as two main phenolic acids, showing wide variations among 68 barley genotypes. The mean content of FA and p-CA were 2.15 μg g(-1) and 1.10 μg g(-1) in grains and 4.07 μg g(-1) and 1.44 μg g(-1) in malt, respectively. After malting, FA and p-CA were increased significantly in 55 and 37 genotypes and were reduced in 2 and 14 genotypes, respectively. Both malt FA and p-CA were positively correlated with soluble N content and Kolbach index and negatively correlated with malt extract and viscosity. The results indicated that the effect of malting on the change of an individual phenolic acid is genotype independent. Association mapping identified that 8 markers on Chromosomes 1H, 2H, 4H, and 7H are associated with grain p-CA and 4 markers on Chromosomes 3H and 7H are linked with grain FA. However, only a single marker on Chromosome 3H was found to be associated with malt FA. Moreover, a lack of overlapping markers between grain and malt indicated the genetic diversity of phenolic acids in barley grain and malt. Our results strengthen the understanding of phenolic acids in barley and their responses to the malting process.
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Affiliation(s)
- Shengguan Cai
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Zhigang Han
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Yuqing Huang
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Zhong-Hua Chen
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Guoping Zhang
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Fei Dai
- Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
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Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2492-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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van Donkelaar LH, Noordman TR, Boom RM, van der Goot AJ. Pearling barley to alter the composition of the raw material before brewing. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gorjanović S, Pastor FT, Vasić R, Novaković M, Simonović M, Milić S, Sužnjević D. Electrochemical versus spectrophotometric assessment of antioxidant activity of hop (Humulus lupulus L.) products and individual compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9089-9096. [PMID: 23971792 DOI: 10.1021/jf401718z] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p < 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin > catechin > rutin > xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.
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Affiliation(s)
- Stanislava Gorjanović
- Institute of General and Physical Chemistry, University of Belgrade , P.O. Box 45, 11158 Belgrade 118, Serbia
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Cetó X, Céspedes F, del Valle M. Assessment of Individual Polyphenol Content in Beer by Means of a Voltammetric BioElectronic Tongue. ELECTROANAL 2012. [DOI: 10.1002/elan.201200299] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Gujral HS, Sharma P, Rachna S. Effect of sand roasting on beta glucan extractability, physicochemical and antioxidant properties of oats. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhao H, Zhao M. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02831.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Li W, Qiu Y, Patterson CA, Beta T. The analysis of phenolic constituents in glabrous canaryseed groats. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.12.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Li W, Friel J, Beta T. An evaluation of the antioxidant properties and aroma quality of infant cereals. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.056] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Omwamba M, Hu Q. Antioxidant Activity in Barley (Hordeum VulgareâL.) Grains Roasted in a Microwave Oven under Conditions Optimized Using Response Surface Methodology. J Food Sci 2010; 75:C66-73. [DOI: 10.1111/j.1750-3841.2009.01426.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Omwamba M, Hu Q. Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1128-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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