title: Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain.
abstract: Moderate consumption of beer is known to be beneficial for health. Thus, antioxidant, likely taste, and aroma properties of antho-beers made from purple wheat grain (antho-grain) were evaluated. The 2,2-diphenyl-1-picryhydrazyl free radical (DPPH*) scavenging activity, total phenolic content (TPC), oxygen radical absorbance capacity (ORAC), and phenolic acid compositions of antho-bran were also investigated. DPPH* scavenging activity at 60 min was 50.6-59.9% for control and antho-beer extracts, 15.0-54.1% for antho-bran extracts and hydrolysates. The TPC ranged from 410 to 609 mg/L, from 84 to 95 mg/L, and from 2473 to 7634 mg/kg for control (from barley malt) and antho-beer original samples, control and antho-beer extracts, and antho-bran extracts and hydrolysates, respectively. The corresponding ORAC values were 3050-4181 mg/L, 2961-3184 mg/L, and 74-213 g/kg, respectively. The major known phenolic acids comprised four types in control beer, five types in antho-beers, and seven types in antho-bran hydrolysates. Total anthocyanin content of antho-bran was up to 1160 mg/kg. Differences in likely taste and aroma were found between control and antho-beers by using electronic tongue and nose methods. Brewing materials had an effect on the antioxidant, likely taste, and aroma properties of beers; however, antho-grain may have potential as a novel brewing material.
authors: Department of Food Science, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors: Wende
authors: W
authors: Li
authors: Mark D
authors: MD
authors: Pickard
authors: Trust
authors: T
authors: Beta
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001515:Beer / Q000032:analysis*; D001713:Biphenyl Compounds; D062385:Hydroxybenzoates / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D010636:Phenols / Q000032:analysis; D010851:Picrates; D017382:Reactive Oxygen Species / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D001713:Biphenyl Compounds; D062385:Hydroxybenzoates; D010636:Phenols; D010851:Picrates; D017382:Reactive Oxygen Species; C004931:1,1-diphenyl-2-picrylhydrazyl; C017616:phenolic acid