Changes in the phenolic acid content during wort boiling and whirlpool

• Autorzy: Szwajgier D. , Bancarzewska M.

Warianty tytułu

PL

Zmiany zawartości kwasów fenolowych podczas gotowania brzeczki piwnej i klarowania w Whirlpoolu

• Języki publikacji: EN

Abstrakty

EN

Background. Phenolic acids were repeatedly pointed out as powerful antioxidants. The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and Whirlpool separation on the phenolic acid content was studied. Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type barley malt. Samples were analysed at the beginning of the boil, after the boil and after Whirlpool separation (5 and 30 min). Free and total alkali extractable phenolic acids contents were analysed using HPLC-DAD. Results. The main phenolic acid in all worts was ferulic acid in the free (35.47 ±3.28- -117.51 ±4.40 mg-dm'3) as well as total alkali extractable form (193.49 ±4.84-294.72 ±2.65 mg-dm'3). With both forms no decrease was seen after boiling of wort (80 min at 100-100.5°C) followed by wort separation in the Whirlpool. Similarly, no significant changes in the free and total form of p-coumaric acid content were seen. Conclusions. It can be concluded that an elevated temperature during wort boiling and separation in Whirlpool had no significant influence on the content of phenolic acids (at least in the case of the specific mashing program applied in this brewery: equipment, enzyme preparations, mashing, time-temperature parameters etc.). The differences in the phenolic acids levels could be rather attributed to different supplies of malt used for the production.

PL

Wstęp. Kwasy fenolowe są wskazywane jako bardzo efektywne związki o charakterze przeciwutleniaczy. Badania wykonane w przeszłości wskazują na różnice w zawartościach kwasów fenolowych w słodach i brzeczkach. Celem pracy było sprawdzenie wpływu gotowania brzeczki oraz jej klarowania w separatorze Whirlpool na zawartości kwasów fenolowych. Materiał i metodyka. Brzeczki były produkowane w miejscowym browarze metodą in- fuzyjną z użyciem jasnego jęczmiennego słodu pilzneńskiego typu lager. Próbki brzeczek analizowano na początku gotowania, po gotowaniu oraz po klarowaniu w separatorze Whirlpool (po 5 and 30 min). Zawartości kwasów fenolowych wolnych oraz po alkalicznej hydrolizie (całkowite zawartości kwasów fenolowych) analizowano za pomocą HPLC-DAD. Wyniki. Kwas ferulowy był głównym kwasem fenolowym we wszystkich próbach brzeczek piwnych, zarówno w formie wolnej (35,47 ±3,28-117,51 ±4,40 mgdm'3), jak i po hydrolizie alkalicznej (193,49 ±4,84-294,72 ±2,65 mg dm'3). Ponadto, we wszystkich badanych brzeczkach wykryto duże stężenie kwasu p-kumarowego w formie zarówno wolnej, jak i związanej. Nie stwierdzono obniżenia stężenia obu wymienionych, najważniejszych ilościowo, kwasów fenolowych po gotowaniu brzeczek piwnych (80 min, 100,5°C) i klarowaniu w separatorze typu Whirlpool. Wnioski. Dowiedziono, że podwyższona temperatura w czasie gotowania brzeczki nie miała statystycznie istotnego wpływu na zawartości wolnych form głównych kwasów fenolowych (po zastosowaniu opisanego w pracy programu produkcji brzeczki - określone wyposażenie warzelni, preparaty enzymatyczne, program czasowo-temperaturowy etc.). Różnice w stężeniach kwasów fenolowych przypisano raczej użyciu słodów jęczmiennych pochodzących z różnych dostaw.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2011
• Tom: 10
• Numer: 1
• Opis fizyczny: p.19-33,fig.,ref.

Twórcy

autor

Szwajgier D.

• Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Bancarzewska M.

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