Measurement of catechin-7-O-glucoside from barley to malt

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Carvalho, DO (Author) FCUP; Paulu, A (Author) Other; Dostalek, P (Author) Other; Luis F Guido (Author) FCUP

Journal

Title: Journal of the Institute of Brewing

Vol. 124

Pages: 359-364

ISSN: 0046-9750

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 2 Citations

Scopus - 2 Citations

Other information

Authenticus ID: P-00P-QW2

DOI: 10.1002/jib.530

Abstract (EN): The content of catechin-7-O-glucoside throughout the making process was evaluated by high-performance liquid chromatography with diode-array detection coupled to electrospray ionisation tandem mass spectrometry (HPLC-DAD-ESI/MS) in 10 Czech varieties of barley and corresponding malts. Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin-7-O-glucoside content is higher in malt [ranging from 22.3 +/- 0.7 to 84 +/- 6 mg catechin equivalents (CE)/kg) compared with barley (from 6.3 +/- 0.4 to 36 +/- 1 mg CE/kg). The catechin-7-O-glucoside content ratio between malt and barley varied from similar to 1.5- to 7-fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin-7-O-glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (similar to 3-fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. The first steps of the kilning stage encompass optimal moisture and temperature for enzyme activity (similar to 45% moisture and 55 degrees C) which may explain the higher catechin-7-O-glucoside formation rate. (C) 2018 The Institute of Brewing & Distilling

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6