81
Views
10
CrossRef citations to date
0
Altmetric
Original Articles

Investigation of Phenolic Acids Content and Antioxidant Activity in Malt Production

, , , &
Pages 81-88 | Published online: 01 Feb 2018

Literature Cited

  • Adom, K.-K., and Liu, R.-H. Antioxidant activity of grains. J. Sci. Food Chem. 50:6182–6187, 2002.
  • Amorati, R., Pedulli, G.-F., Cabrini, L., Zambonin, L., and Landi, L. Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids, J. Sci. Food Agric. 54:2932–2937, 2006.
  • Baxter, E., and Walker, C. Beer and health research. (CD) Proc. Congr. Eur. Brew. Conv. 28:9, 2001.
  • Bonoli, M., Marconi, E., and Caboni, F. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours: Evaluation of the extraction capability of different solvent mixtures pressurized liquid methods by micellarelctokinetic chromatography and spectrophotometry. J. Chromatogr. A 1057:1–12, 2004.
  • Bonoli, M., Verardo, V., Marconi, E., and Caboni, F. Antioxidant phenols in barley (Hordeum vulgare L.) flour: Comparative spectrophotometric study among extraction methods of free and bound phenolic compounds, J. Sci. Food Chem. 52:5195–5200, 2004.
  • Chandra, S. Antioxidant activity during beer production. Proceedings of COST Action 919—Melanoidins in Food and Health. V. Fogliano and T. Henle, eds. European Commission, Brussels. Pp. 137–142, 2002.
  • Čanadanović-Brunet, J., Djilas, S., Ćetković, G., and Tumbas, V. Freeradical scavenging activity of wormwood (Artemisia absinthium L.) extracts. J. Sci. Food Agric. 85:265–273, 2005.
  • Ćetković, G., Djilas, S., Čanadanović-Brunet, J., and Tumbas, V. Antioxidant properties of marigold extracts. Food Res. Int. 37:643–650, 2004.
  • Cuvelier, M.-E., Richard, H., and Berset, C. Comparison of the antioxidative activity of some acid-phenols: Structure-activity relationship. Biosci. Biotechnol. Biochem. 56:324–325, 1992.
  • Dvořákova, M., Guido, L., Dostálek, P., Skulilová, Z., Moreira, M., and Barros, A. Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. J. Inst. Brew. 114:27–33, 2008.
  • Fiamegos, Y., Nanos, C., Vervoort, J., and Stalikas, C. Analytical procedure for the in vial derivatization-extraction of phenolic acids and flavonoids in methanolic and aqueous plant extracts followed by gas chromatography with mass-selective detection. J. Chromatogr. A 1041:11–18, 2004.
  • Goupy, P., Hughues, M., Boivin, P., and Amiot, M.-J. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds. J. Sci. Food Agric. 79:1625–1634, 1999.
  • Halliwell, B., and Gutteridge, J. Free Radicals in Biology and Medicine, 3rd ed. Oxford University Press, New York, 1999.
  • Halliwell, B., and Whitman, M. Measuring reactive species and oxidative damage in vivo and in cell culture: How should you do it and what do results mean? Br. J. Pharmacol. 142:231–255, 2004.
  • Hernanz, D., Nuñez, V., Sancho, A., Faulds, G., Williamson, G., Bartolomé, B., and Gómez-Cordovés, C. Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barley. J. Agric. Food Chem. 49:4884–4888, 2001.
  • Ho, C., Li, C., and Huang, M. Phenolic Compounds in Food and Their Effects on Health I: Analysis, Occurrence, and Chemistry. American Chemical Society, Washington, DC, 1992.
  • Holtekjølen, A.-K., Kinitz, C., and Knusten, S.-H. Flavanol and bound phenolic acid contents in different barley varieties. J. Agric. Food Chem. 54:2253–2260, 2006.
  • Inns, E., Buggey, L., Nursten, H., and Ames, J. Effect of a simulated kilning regime on the profile and antioxidant activity of the free phenolic acids extracted from green malt. Tech. Q. Master Brew. Assoc. Am. 42:204–208, 2005.
  • Jandera, P., Škeřiková, V., Řehová, L., Hájek, T., Baladriánova, L., Škopová, G., Kellner, V., and Horna, A. RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector. J. Sep. Sci. 28:1005–1022, 2005.
  • Krygier, K., Sosulski, F., and Hogge L. Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure. J. Agric. Food Chem. 30:330–334, 1982.
  • Lee, J., Koo, N., and Min, D. Reactive oxygen species, aging, and antioxidative nutraceuticals. Compr. Rev. Food Sci. Food Saf. 3:21–33, 2004.
  • Liégeois, C., Chandra, S., Booer, C., and Collin, S. Impact of kilning process on the total antioxidant activity of malt. Proceedings of COST Action 919—Melanoidins in Food and Health. V. Fogliano and T. Henle, eds. European Commission, Brussels. Pp. 182–187, 2002.
  • Madhujith, T., and Shahidi, F. Optimization of the extraction and antioxidative constituents of six barley cultivars and their antioxidative properties. J. Agric. Food Chem. 54:8048–8057, 2006.
  • Maillard, M.-N., and Berset, C. Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids in barley and malt. J. Agric. Food Chem. 43:1789–1793, 1995.
  • Maillard, M.-N., Soum, M.-H., Boivin, P., and Berset, C. Antioxidant activity of barley and malt: Relationship with phenolic content. Lebensm. Wiss. Technol. 29:238–244, 1996.
  • Mikyška, A., Hašková, D., and Prokeš, J. Antiradical properties of malt assessed by EPR methods. (CD) Proc. Congr. Eur. Brew. Conv. 30:85, 2005.
  • Montanari, L., Perretti, G., Natella, F., Guidi, A., and Fantozzi, P. Organic and phenolic acids in beer. Lebensm. Wiss. Technol. 32:535–539, 1999.
  • Papetti, A., Daglia, M., Aceti, C., Quaglia, M., Gregotti, C., and Gazzini, G. Isolation of an in vitro and ex vivo antiradical melanoidin from roasted barley. J. Agric. Food Chem. 54:1209–1216, 2006.
  • Pascoe, H., Ames, J., and Chandra, S. Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale. J. Am. Soc. Brew. Chem. 61:203–209, 2003.
  • Proestos, C., Sereli, D., and Komaitis, M. Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS. Food Chem. 95:44–52, 2006.
  • Rice-Evans, C., Miller, N., and Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic. Biol. Med. 20:933–956, 1996.
  • Robbins, R. Phenolic acids in foods: An overview of analytical methodology. J. Agric. Food Chem. 51:2866–2887, 2003.
  • Saitta, M., Lo Curto, S., Salvo, F., Di Bella, G., and Dugo, G. Gas chromatographic-tandem mass spectrometric identification of phenolic compounds in Sicilian olive oils. Anal. Chim. Acta 466:335–344, 2002.
  • Samaras, S., Gordon, H., and Ames, M. Antioxidant properties of malt model systems. J. Agric. Food Chem. 53:4938–4945, 2005.
  • Schuster, K., Weinfurtner, F., and Narziss, L. Kleinmalzbereitung. In: Die Technologie der Malzbereitung, Die Bierbrauerei. Ferdinand Enke Verlag, Band I, Stuttgart, Germany. Pp. 439–441, 1999.
  • Shahidi, F., and Nazck, M. Cereals, legumes, and nuts. In: Phenolics in Food and Nutraceuticals. CRC Press LLC, Boca Raton, FL. Pp. 25–26, 2004.
  • Singleton, V., Orthofer, R., and Lamuela-Raventos, R. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. In: Methods in Enzymology, Oxidant and Antioxidant (Part A), vol. 29. L. Packer, ed. Academic Press, San Diego, CA. Pp. 152–178, 1999.
  • Sorvano, S., Buiatti, S., and Anese, M. Influence of malt browning degree on lipoxygenase activity. Food Chem. 99:711–717, 2006.
  • Tumbas, V., Mandić, A., Ćetković, G., Djilas, S., and Čanadanović-Brunet, J. HPLC Analysis of phenolic acids in mountain germander (Teucrium montanum L.) extracts. Acta Period. Technol. 35:265–273, 2004.
  • Vanderheagen, B., Neven, H., Verachtert, H., and Derdelinckx, G. The chemistry of beer aging—A critical review. Food Chem. 95:357–381, 2006.
  • Walker, C., Bolshaw, L., and Chandra, S. Healthy drinks? Beer and cider antioxidants. (CD) Proc. Congr. Eur. Brew. Conv. 28:8, 2001.
  • Wu, H., Haig, T., Prately, J., Lemerle, D., and An, M. Simultaneous determination of phenolic acids and 2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one in wheat (Triticum aestivum L.) by gas chromatography-tandem mass spectrometry. J. Chromatogr. A 864:315–321, 1999.
  • Wu, H., Haig, T., Prately, J., Lemerle, D., and An, M. Allelochemicals in wheat (Triticum aestivum L.): Variation of phenolic acids in root tissues. J. Agric. Food Chem. 48:5321–5325, 2000.
  • Yu, J., Thava, V., and Temelli, F. Analysis of phenolic acids in barley by high-performance liquid chromatography. J. Agric. Food Chem. 49:4352–4358, 2001.
  • Zhao, H., Dong, J., Lu, J., Chen, J., Lin, Y., Shan, L., Lin, Y., Fan, W., and Gu, G. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J. Agric. Food Chem. 54:7277–7286, 2006.
  • Zhao, H., Fan, W., Dong, J., Lu, J., Chen, J., Shan, L., Lin, Y., and Kong, W. Evolution of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem. 107:296–304, 2008.
  • Zieliński, H., and Kozłowska, H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48:2008–2016, 2000.
  • Zuo, Y., Wang, C., and Zhan, J. Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC-MS. J. Agric. Food Chem. 50:3789–3794, 2002.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.