Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Area of Science:

• Food Science
• Brewing Science
• Analytical Chemistry

Background:

• Malt is crucial for beer's taste, aroma, and biological value.
• Understanding malt's antioxidant profile is key for developing healthier beers.
• Craft breweries utilize diverse malt types, influencing final beer characteristics.

Purpose of the Study:

• To determine the antioxidant profile of various malt types.
• To establish a basis for creating beers with elevated antioxidant activity.
• To investigate the relationship between malt characteristics and antioxidant potential.

Main Methods:

• Examined 20 malt types from Bulgarian craft breweries.
• Assessed main brewing characteristics using European Brewing Convention standards.
• Quantified phenolic content (2 methods) and antioxidant potential (5 methods).
• Utilized principal component analysis for statistical factor analysis.

Main Results:

• Confirmed a correlation between malt color and phenolic compound content.
• Established a link between Maillard reaction products and malt's biological activity.
• Malts subjected to higher heat treatment exhibited superior antioxidant activity.
• Maillard reaction products were identified as the primary contributors to antioxidant capacity.

Conclusions:

• Heat treatment significantly influences malt's antioxidant properties.
• Maillard reaction products are key drivers of antioxidant activity in malt.
• Findings provide a foundation for brewing antioxidant-rich beers.
• Malt selection can be optimized for enhanced beer health benefits.