Polyphenol compounds and antioxidative properties of barley varieties recommended for Czech beer
2011
Mikyska, A., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Hartman, I., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Haskova, D., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic)
A set of six barley varieties recommended for the production of Czech beer collected from four localities (experimental stations) was used to study the content of polyphenol compounds and antioxidative capacity of laboratory malts prepared by a standardized process. In laboratory worts, we determined the content of polyphenol compounds, reductive capacity by the procedure using 2,6-dichlorophenolindophenol (RC-DCPI) and antiradical activity by using the radical 1,1-diphenyl-2-picrylhydrazyl (ESR-DPPH). The results revealed varietal differences and a significant effect of soil and climatic conditions on the parameters under study. The highest values of total polyphenols, flavanoids and a relatively low content of anthocyanogens (the highest polymeration index), as well as the highest values of ESR-DPPH and RC-DCPI, were found in the variety Aksamit. The varieties Blanik, Bojos and Advent were comparable in terms of the content of polyphenol compounds and reducing properties. The older variety Tolar exhibited a relatively low content of total polyphenols and low ESR-DPPH values but a high value of RC-DCPI. The lowest content and the least convenient composition of polyphenol compounds, as well as the lowest values of ESR-DPPH a RC-DCPI were determined in the variety Radegast. The antiradical potential ESR-DPPH-ARP showed the strongest correlation with the content of total polyphenols, RC-DCPI correlated most closely with the content of flavanoids in the wort. The content and composition of polyphenolics in the wort were locality-dependent. The highest content of anthocyanogens was determined in malts from the locality Krasne Udoli, the lowest in the locality Stupice.
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