Ferulic acid: Difference between revisions
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The ferulic acid (4.131) liberated is a potential anti-oxidant and if decarboxylated during boiling or by bacteria or pof+ yeast strains, gives rise to 4-vinyl guaiacol, a strongly flavoured substance that is undesirable in most beers.<ref name=bsp/> | The ferulic acid (4.131) liberated is a potential anti-oxidant and if decarboxylated during boiling or by bacteria or pof+ yeast strains, gives rise to 4-vinyl guaiacol, a strongly flavoured substance that is undesirable in most beers.<ref name=bsp/> | ||
*Graf, E. Antioxidant potential of ferulic acid. Free Radic. Biol. Med. 13:435-448, 1992. | |||
*Kikuzaki, H., Hisamoto, M., Hirose, K., Akiyama, K., and Taniguchi, H. Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem. 50:2161-2168, 2002. | |||
==See also== | ==See also== | ||
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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 (by the enzyme deferuloylase).[1][2]
Ferulic acid is the main phenolic acid found in beers, representing between 48 and 58% of the total phenolic acids. It is present in barley, and approximately 10% in free form and the rest connected in the ester form with arabinoxylated polymers.[3]
Walters et al. showed that ferulic acid has greater antioxidant activity than catechin in the presence hydroxyl radical, in addition to being more effective in preventing of lipid oxidation. However, catechin showed greater sequestering activity of superoxide radicals.[3]
The ferulic acid (4.131) liberated is a potential anti-oxidant and if decarboxylated during boiling or by bacteria or pof+ yeast strains, gives rise to 4-vinyl guaiacol, a strongly flavoured substance that is undesirable in most beers.[2]
- Graf, E. Antioxidant potential of ferulic acid. Free Radic. Biol. Med. 13:435-448, 1992.
- Kikuzaki, H., Hisamoto, M., Hirose, K., Akiyama, K., and Taniguchi, H. Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem. 50:2161-2168, 2002.
See also
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.
- ↑ a b Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
- ↑ a b Siqueira, PB, et al. "O Processo De Fabricação Da Cerveja E Seus Efeitos Na Presença De Polifenóis (The Beer Manufacturing Process And Its Effects On The Presence Of Polyphenols)" Alimentos e Nutrição Araraquara, vol. 19, no. 4, 2008, pp. 491-498.