Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process.

@article{Carvalho2016OverallAP,
  title={Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process.},
  author={Daniel O Carvalho and Lu{\'i}s Moreira Gonçalves and Lu{\'i}s Ferreira Guido},
  journal={Comprehensive reviews in food science and food safety},
  year={2016},
  volume={15 5},
  pages={
          927-943
        }
}
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… 
View on PubMed
lowoxygenbrewing.com
38 Citations
Highly Influential Citations
1
Background Citations
11
Results Citations
1

Figures and Tables from this paper

38 Citations

Citation Type

Citation Type

A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles.
Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
TLDR
Technological parameters were systematically varied to influence antioxidant content of beer with a view to improve flavor stability and Appropriate choice of barley malt and the malting regime could be a promising tool to enhance antioxidant activity of traditionally hopped beers.
Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP
BACKGROUND: Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information…
Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains
TLDR
Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+) and the HMF content and the browning index value were higher for wort with the addition of darker-colored malts and increased with increasing dark malt dose.
Influence of malt composition on the quality of a top fermented beer
TLDR
The volatiles profile showed a higher amount of aldehydes and ketones in beer with the highest percentage of caramel malt but the lowest in higher alcohols and esters, while the beer made with 15% of coloured malt was perceived sweeter and with less fruity citrus notes than other beer samples.
Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
TLDR
Linoleic acid content increased during malting process while oleic and palmitic acids content decreased, and the highest antioxidant activity and total phenolic content was observed in green malt.
Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts
Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical…
Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions
TLDR
Three types of Pale Ale craft beers brewed using increasing percentage of dark malt, called PA100, PA95, PA85, respectively, were characterized and the impact of dealcoholization by osmotic distillation (OD) on the same antioxidants was evaluated.
Influence of malt modification and the corresponding macromolecular profile on palate fullness in cereal-based beverages
The sensory attribute palate fullness of cereal-based beverages was shown to be affected by polymeric compounds and their macromolecular profile. During malting, the enzymatic degradation of polymers…
Functional cookies with the addition of brewer's barley malt and reduced sucrose addition
The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60 %) with special brewer’s malted barley flour (Amber) and effect of reduced sucrose (66.6%, 33.3%…
...
1
2
3
4
...

References

SHOWING 1-10 OF 97 REFERENCES
Antioxidant properties of kilned and roasted malts.
TLDR
Antioxidant activity increased with the intensity of heating, in parallel with color formation, and was significantly higher for roasted malts compared to kilned malts, and phenolic compounds were the main identified contributors to antioxidant activity.
The influence of unmalted barley on the oxidative stability of wort and beer
The aim of this study was to investigate the influences of unmalted barley on the brewing process and the quality of the resulting beer-like beverages, with the main focus on the oxidative stability,…
Fate of polyphenols and antioxidant activity of barley throughout malting and brewing
Evolution of phenolic compounds and antioxidant activity during malting.
TLDR
Two barley varieties, Gan4 and Hamelin, were malted to investigate the evolution of phenolic compounds and antioxidant activity during malting to show significant influences on individual and total phenolic contents as well as antioxidant activities of two barley varieties.
Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
TLDR
The measured antiradical power was found to be very similar for malt and barley, emphasizing the key role of barley endogenous polyphenols in beer flavor stability.
Development and Correlation between the Organic Radical Concentration in Different Malt Types and Oxidative Beer Stability
An optimized version of the patented electron spin resonance spectroscopy method, using a novel internal standard (52Cr: MgO), was used to monitor the development of organic radicals during the…
Antioxidant Activity of Barley and Malt: Relationship with Phenolic Content
One way to naturally inhibit the oxidative deterioration of beer would involve protecting the antioxidants present in barley (mainly polyphenols) during the malting process. Depending on the variety,…
Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
TLDR
Modifying kilning conditions leads to changes in release of bound ferulic acid and antioxidant activity with potential beneficial effects on flavor stability in malt and beer.
Effects of processing steps on the phenolic content and antioxidant activity of beer.
TLDR
This study showed that the total antioxidant activity remained unchanged throughout beer processing, as opposed to the polyphenolic content, which showed a 3-fold increase.
Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
TLDR
The differences between the kilning regimens used suggest that further modification of the regimens could lead to greater release of bound phenolics with consequent beneficial effects on flavor stability in beer and, more generally, on human health.
...
1
2
3
4
5
...