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Antioxidants: Difference between revisions
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In complex food systems like beer, different classes of antioxidants (polyphenols, Maillard reaction products, SO2, antioxidant amino acids, hop resin substances, and so on) interact with each other both synergistically and antagonistically. Apart from that, the presence of metal ions and pH are important factors influencing total antioxidant capacity.<ref name=wangas/> | In complex food systems like beer, different classes of antioxidants (polyphenols, Maillard reaction products, SO2, antioxidant amino acids, hop resin substances, and so on) interact with each other both synergistically and antagonistically. Apart from that, the presence of metal ions and pH are important factors influencing total antioxidant capacity.<ref name=wangas/> | ||
Malted barley can have impact on beer stability due to the presence of pro-oxidant and antioxidant activities (1). Malt contains various compounds, originated from barley or formed during the malting process, which can play a significant role in malting and brewing through their antioxidant activities (1). Malt and barley contain, among others, phenolic compounds, phytic acid, ascorbic acid, melanoidins, and several enzymes which can be responsible for part of this total antioxidant power (2). Of these, melanoidins and polyphenols are the most significant sources of natural antioxidants, which can be originated from the malting process or already present in barley (3).<ref name=guicur>Guido LF, Curto AF, Boivin P, Benismail N, Gonçalves CR, Barros AA. [https://pubs.acs.org/doi/abs/10.1021/jf0623079 Correlation of malt quality parameters and beer flavor stability: multivariate analysis.] ''J Agric Food Chem.'' 2007;55(3):728–733.</ref> | |||