Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types.

Vesela Shopska,Georgi Kostov,Rositsa Denkova-Kostova,Mina Dzhivoderova-Zarcheva,Desislava Teneva,Petko Denev

doi:10.3390/antiox10071124

Abstract

Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.

Highlights

Beer production involves the use of four main raw materials—malt, hops, water and brewer’s yeast
This division is conditional, and at a later stage in the present publication we will show that there is a correlation between the malt color, respectively, the obtained wort and the observed antioxidant activity
Our results showed that there was a relationship between malt color and the content of phenolic compounds, as well as between the content of the Maillard reaction products and malt biological activity

Summary

Introduction

Beer production involves the use of four main raw materials—malt, hops, water and brewer’s yeast. Malt provides the necessary amount of starch for the production of fermentable sugars and the color of the final beer, and contributes to the oxidative stability of the beverage through its content of phenolic compounds and antioxidants [3,4]. Various studies have shown that malt provides about 80% of the total amount of phenolic compounds in beer, and the remaining 20% are due to the hops used [3,5,6]. Malt through its components, provides between 86% and 95% of the total antioxidant potential of beer [3,7]. It has been found that hops do not significantly affect the phenolic content and antioxidant potential of beer [3,8]

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