User: Guest  Login
Title:

Quantitative Antioxidant Profiling Throughout Beer Brewing Followed by Discovery and Isolation of Precursors from Barley (Hordeum vulgare L.)

Document type:
Zeitschriftenaufsatz
Author(s):
Spreng, Stefan; Wannenmacher, Julia; Gastl, Martina; Dawid, Corinna; Hofmann, Thomas
Abstract:
The application of high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) revealed the origin and evolution of antioxidants during the brewing process of hopped and unhopped reference beer. As tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), arbutin (4-hydroxyphenyl-β-d-glucopyranoside), and hordatines clearly increased during the fermentation step, the raw material barley was investigated as a source of the corresponding precursors. Therefore, 4-hydroxyphenyl-β-d-gluco...     »
Keywords:
BayBioMS; Hordeum vulgare; antioxidants; barley; beer; brewing process; hordatines; phenols; quantification; tachioside
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2024
Journal volume:
72
Journal issue:
24
Pages contribution:
13885-13897
Fulltext / DOI:
doi:10.1021/acs.jafc.4c00998
Publisher:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Date of publication:
04.06.2024
 BibTeX