NDLI: High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

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European Food Research and Technology : Volume 242, Issue 8, August 2016

European Food Research and Technology : Volume 242, Issue 7, July 2016

European Food Research and Technology : Volume 224

High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Content Provider	Springer Nature Link
Author	Carvalho, Daniel O. Øgendal, Lars H. Andersen, Mogens L. Guido, Luís F.
Copyright Year	2016
Abstract	The roasting process and color development have been related to an increase of the antioxidant activity of roasted malts. However, roasting is also responsible for the development of high molecular compounds with a pro-oxidant effect, leading to increased levels of radicals in systems based on iron- and copper-catalyzed Fenton reactions. For this reason, the overall antioxidant and pro-oxidant properties of three malt types with different roasting degrees (pilsner, melano and black) were evaluated in a Fenton-based model beer system (5.8 % ethanol, v/v). Black malt exhibited 50 % lower radical quenching capacity compared with pale and melano malts, as determined by spin trapping and electron spin resonance detection. These differences were related to the degree of roasting and the development of high molecular weight browning compounds. High molecular weight compounds isolated from black malt wort (molecular mass in the range of 4 × 106 and 108 g mol−1) were responsible for an increase of radicals (approximately 40 %) in a Fenton reaction and were able to accelerate metal-catalyzed oxidation in a beer model, as shown by a decrease of almost 11 % of the dissolved oxygen. Although black malt was able to reduce the overall levels of radicals generated by the Fenton reaction, high molecular weight compounds had an opposite effect due to the reductive redox-cycling of the catalytic amounts of iron.
Starting Page	1545
Ending Page	1553
Page Count	9
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	9
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-02-27
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Barley malt Antioxidant Pro-oxidant Electron spin resonance spectroscopy High molecular weight compounds Oxidative stability Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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