Effect of a simulated kilning regime on the profile and antioxidant activity of the free phenolic acids extracted from green maltAmes, J.M., Inns, E.L., Buggey, L.A. and Nursten, H.E. (2005) Effect of a simulated kilning regime on the profile and antioxidant activity of the free phenolic acids extracted from green malt. Master Brewers Association of the Americas Technical Quarterly, 42 (3). pp. 204-208. ISSN 0743-9407 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. Official URL: http://www.mbaa.com/ Abstract/SummaryFree phenolic acids were extracted from a laboratory-produced sample of green malt. Aliquots of the phenolic acid extract were heated from 25 to 110°C over 27 h, representative of a commercial kilning regime. Samples were taken at regular intervals throughout heating and were assessed for changes in antioxidant activity by both the 2,2(prime)-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation scavenging (ABTS(^•+)) and the ferric-reducing antioxidant potential (FRAP) assays. Changes in the profile of the phenolic acids of the extracts were determined by HPLC. Overall, there was a decrease in both antioxidant activity level and the level of phenolic acids, but as the temperature increased from 80 to 100°C, there was an increase in both the antioxidant activity level and the level of detected phenolic acids.
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