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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
BayBioMS; Hordeum vulgare; antioxidants; barley; beer; brewing process; hordatines; phenols; quantification; tachioside
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2024
Band / Volume:
72
Heft / Issue:
24
Seitenangaben Beitrag:
13885-13897
Volltext / DOI:
doi:10.1021/acs.jafc.4c00998
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
04.06.2024
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