Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2020 Aug 26;25(17):3882.
doi: 10.3390/molecules25173882.

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Justyna Gąsior  1 , Joanna Kawa-Rygielska  1 , Alicja Z Kucharska  2
Affiliations

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Justyna Gąsior et al. Molecules. .

Abstract

The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02-397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32-2.07 mmol TE/L, and capacity to reduction radical generated from 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46-2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.

Keywords: antioxidants; barley; beer; dark malt; malt; melanoidins; polyphenols; roasting; specialty malt; wort.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The share of individual sugars in the carbohydrate profile of the wort produced.
Figure 2
Figure 2
Content of fermentable sugars (glucose, maltose, maltotriose) in wort. Values are expressed as sums of the means of 3 replications (n = 3) for the fermentable sugars tested (glucose, maltose, maltotriose). Mean values with different letters (a, b, c, d, e, f or A, B, C, D, E, F) are statistically different (p-value < 0.05).
Figure 3
Figure 3
Scatter graphs for selected variables. Relationship between: (a) FRAP and ABTS•+ assays, (b) FRAP and TPC (content of polyphenols) assays, (c) ABTS•+ and TPC assays, (d) TPC and browning index, (e) HMF and browning index, (f) browning index and TPC.
Figure 4
Figure 4
Technological process of producing wort.
Figure 5
Figure 5
Wort production scheme.
See this image and copyright information in PMC

References

    1. Almaguer C., Schönberger C., Gastl M., Arendt E.K., Becker T. Humulus lupulus—A story that begs to be told. A review. J. Inst. Brew. 2014;120:289–314.
    1. Kondo K. Beer and health: Preventive effects of beer components on lifestyle-related diseases. Biofactors. 2004;22:303–310. doi: 10.1002/biof.5520220160. - DOI - PubMed
    1. Kołota A., Oczkowski M., Gromadzka-Ostrowska J. Wpływ występujących w piwie związków polifenolowych na organizm–przegląd literatury. Alcohol. Drug Addict. 2014;27:273–281. doi: 10.1016/S0867-4361(14)70020-3. - DOI
    1. Koss-Mikołajczyk I., Bartoszek-Pączkowska A. Bioaktywne Fitozwiązki W Chemoprewencji Przewlekłych Chorób Niezakaźnych–Owoce I Warzywa Czy Suplementy Diety? Żywność. Nauka. Technol. Jakość. 2019;1:5–14.
    1. Blazewicz J., Kawa-Rygielska J. Zalety technologiczne nietypowo suszonych słodów specjalnych. Przemysł Ferment. Owocowo Warzywny. 2018;1:16–17. doi: 10.15199/64.2018.8-9.2. - DOI