Ferulic acid: Difference between revisions
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Ferulic acid, the main [[phenolic compounds|phenolic]] acid in barley and wheat malts, is ester-bound to arabinoxylans (in a constant arabinose : FA ratio). Feruloylated arabinoxylans are present in all parts of the grain, mainly in the aleurone layer (75%) | |||
and the endosperm. Only a minor part of | and the endosperm. Only a minor part of ferulic acid (shown to be an effective [[antioxidant]]) is present in malts in free forms. Malting and mashing result in a limited release of free ferulic acid from arabinoxylans.<ref>Szwajgier, D. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00505.x "Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts."] ''J. Inst. Brew.'' vol. 117, no. 4, 2011, pp. 569–577.</ref> | ||
==References== | ==References== | ||
Revision as of 19:17, 1 June 2020
(In progress)
Ferulic acid, the main phenolic acid in barley and wheat malts, is ester-bound to arabinoxylans (in a constant arabinose : FA ratio). Feruloylated arabinoxylans are present in all parts of the grain, mainly in the aleurone layer (75%) and the endosperm. Only a minor part of ferulic acid (shown to be an effective antioxidant) is present in malts in free forms. Malting and mashing result in a limited release of free ferulic acid from arabinoxylans.[1]
References
- ↑ Szwajgier, D. "Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts." J. Inst. Brew. vol. 117, no. 4, 2011, pp. 569–577.