Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Elizabeth Inns, Lesley Buggey, Christopher Booer, Harry Nursten, Jenny Ames

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

Barley phenolic antioxidants change in response to the kilning regimen used to prepare malt. Green malt was kilned using four different regimens. There were no major differences among the finished malts in parameters routinely used by the malting industry, including, moisture, color, and diastatic activity. Ferulic acid, esterase activity and free ferulic acid were higher in malts subjected to the coolest kilning regimen, but malt ethyl acetate extracts. (containing ferulic acid) contributed only similar to 5% of the total malt antioxidant activity. Finished malt from the hottest kilning regiment possessed the highest antioxidant activity, attributed to higher levels of Maillard reaction products. Modifying kilning conditions leads to changes in release of bound ferulic acid and antioxidant activity with potential beneficial effects on flavor stability in malt and beer.
Original languageEnglish
Pages (from-to)9335-9343
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number17
DOIs
Publication statusPublished - 2011

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