Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Inns, Elizabeth, Buggey, Lesley, Booer, Christopher, Nursten, Harry and Ames, Jenny (2011) Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt. Journal of Agricultural and Food Chemistry, 59 (17). pp. 9335-9343. ISSN 0021-8561

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Official URL: http://dx.doi.org/10.1021/jf201253t

Abstract

Barley phenolic antioxidants change in response to the kilning regimen used to prepare malt. Green malt was kilned using four 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 similar to 5% of the total malt antioxidant activity. Finished malt from the hottest kilning regiment 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.

Item Type: Article
Uncontrolled Keywords: antioxidant activity, ferulic acid, kilning conditions, malt, Maillard reaction
Subjects: B400 Nutrition
Department: Faculties > Business and Law > Newcastle Business School > Business and Management
Depositing User: Ay Okpokam
Date Deposited: 15 Dec 2011 16:23
Last Modified: 10 Aug 2015 11:02
URI: http://nrl.northumbria.ac.uk/id/eprint/4027

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