| The effect of modification of a kilning regimen on levels of free ferulic acid and antioxidant activity in malt. | |
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MedLine Citation:
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PMID: 21819143 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Barley phenolic antioxidants change in response to the kilning regimen used to prepare malt. Green malt was kilned using 4 different regimens. There were no major differences among the finished malts in parameters routinely used by the malting industry, including, moisture, color, and diastatic activity. Ferulic acid esterase activity and free ferulic acid were higher in malts subjected to the coolest kilning regimen, but malt ethyl acetate extracts (containing ferulic acid) contributed only ~5 % of the total malt antioxidant activity. Finished malt from the hottest kilning regimen possessed the highest antioxidant activity, attributed to higher levels of Maillard reaction products. 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. |
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Authors:
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Elizabeth L Inns; Lesley A Buggey; Christopher Booer; Harry E Nursten; Jennifer M Ames |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-5 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-8 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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