Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Szwajgier D. , Pielecki J. , Targoński Z. 2005. FERULOYLATED ARABINOXYLANS AS POTENTIAL BEER ANTIOXIDANTS, EJPAU 8(4), #38.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-38.html

FERULOYLATED ARABINOXYLANS AS POTENTIAL BEER ANTIOXIDANTS

Dominik Szwajgier, Jacek Pielecki, Zdzisław Targoński
Department of Food Technology and Storage, Lublin Agricultural Academy, Poland

 

ABSTRACT



The purification of barley as well as malt extracts was performed, in order to evaluate free ferulic acid and water-soluble esterified ferulic acid contencentrations. In particular, the influence of elevated malting temperature (22°C according to “Activated Germination Malting” versus 14°C) and decreased pH level (5.2 versus 7.4) on bound ferulic acid concentrations was examined. In the case of both barley varietes studied, free ferulic acid comprised less than 0.6% of total concentration of this phenolic acid in barley grain. It was stated, that application of elevated malting temperature and decreased pH level of steeping water caused significant modifications of free and water soluble esterified ferulic acid concentrations in comparison to standard malting conditions (temperature 14°C, pH level 7.4). Water-soluble esterified ferulic acid concentrations in worts produced without exogenous enzymes and using commercial enzyme preparations were a couple of times higher than corresponding free ferulic acid concentrations. Ferulic acid present in wort in significant amounts in water-soluble esterified form of sugar esters could be a very attractive beer antioxidant.

Key words: ferulic acid, arabinoxylans, malt, wort, beer.


Dominik Szwajgier
Department of Food Technology and Storage,
Lublin Agricultural Academy, Poland
Skromna 8, 20-704 Lublin, Box 158, Poland
ph. (48 81) 444 63 10
fax (48 81) 444 63 11
email: dszwajgier@hotmail.com

Jacek Pielecki
Department of Food Technology and Storage,
Lublin Agricultural Academy, Poland
Skromna 8, 20-704 Lublin, Box 158, Poland
ph. (48 81) 444 63 10
fax (48 81) 444 63 11

Zdzisław Targoński
Department of Food Technology and Storage,
Lublin Agricultural Academy, Poland
Skromna 8, 20-704 Lublin, Box 158, Poland
ph. (48 81) 444 63 10
fax (48 81) 444 63 11

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.