Microsoft Word - Acta_TA_10_1__2011
نویسندگان
چکیده
Background. Phenolic acids were repeatedly pointed out as powerful antioxidants. The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and whirlpool separation on the phenolic acid content was studied. Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type barley malt. Samples were analysed at the beginning of the boil, after the boil and after whirlpool separation (5 and 30 min). Free and total alkali extractable phenolic acids contents were analysed using HPLC-DAD. Results. The main phenolic acid in all worts was ferulic acid in the free (35.47 ±3.28-117.51 ±4.40 mg·dm) as well as total alkali extractable form (193.49 ±4.84-294.72 ±2.65 mg·dm). With both forms no decrease was seen after boiling of wort (80 min at 100-100.5°C) followed by wort separation in the whirlpool. Similarly, no significant changes in the free and total form of p-coumaric acid content were seen. Conclusions. It can be concluded that an elevated temperature during wort boiling and separation in whirlpool had no significant influence on the content of phenolic acids (at least in the case of the specific mashing program applied in this brewery: equipment, enzyme preparations, mashing, time-temperature parameters etc.). The differences in the phenolic acids levels could be rather attributed to different supplies of malt used for the production.
منابع مشابه
Microsoft Word - Acta_TA_10_1__2011
Corresponding author – Adres do korespondencji: Dr hab. inż. Stanisław Błażejak, Department of Food Biotechnology and Microbiology of Warsaw University of Life Sciences, Nowoursynowska 159 C (build. 32), 02-787 Warsaw, Poland, e-mail: [email protected] APPLICATION OF IMMOBILIZED CELL PREPARATION OBTAINED FROM BIOMASS OF GLUCONACETOBACTER XYLINUS BACTERIA IN BIOTRANSFORMATION OF GLYCERO...
متن کاملMicrosoft Word - Acta_TA_10_1__2011
Corresponding author – Adres do korespondencji: Dr inż. Zuzanna Goluch-Koniuszy, Department of Human Nutrition Physiology of Western Pomeranian University of Technology in Szczecin, Papieża Pawła VI/3, 71-451 Szczecin, Poland, e-mail: [email protected] APPRECIATION OF CONCENTRATION OF LIPOPROTEINS AND APOLIPOPROTEINS IN SERUM OF MALE RATS UNDER THE INFLUENCE OF DIET CHANGE COMP...
متن کاملMicrosoft Word - Acta_TA_10_1__2011
Background. The use of plant origin polyphenols as food ingredients, supplements or antioxidants is very promising as a future trend for human health and food stability. Free radical activity, responsible for human ageing and food deterioration could be delayed by the use of antioxidants present in fruit and vegetables. The aim of the present research was to evaluate and compare the antiradical...
متن کاملMicrosoft Word - Acta_TA_10_1__2011
Background. The aim of the study was to observe the effects of a modified diet, in which whole grains of cereals had been isocalorically substituted with wheat flour (type “500”) and saccharose, and supplementation with B-group vitamins, on selected calcium metabolism parameters in female rats. Material and methods. The experiment was carried out on 36 female rats aged 6 months. Animals were fe...
متن کامل