Oxidative Degradation of Lipids during Mashing

M.J. Arts*, C. Grun, R.L. Jong, H.P. Voss, A. Bast, M.J. Mueller, G.R. Haenen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Web of Science)


Although hardly any polyunsaturated fatty acids (PUFAs) are present in the endproduct, the ingredients used for the production of beer contain a high concentration of PUFAs, such as linolic and linolenic acid. These compounds are readily oxidized, resulting in the formation of lipid-derived products that reduce the taste and quality of beer enormously. During mashing relatively high amounts of PUFAs are exposed to atmospheric oxygen at a relatively high temperature. This makes mashing a critical step in the brewing process with regard to the formation of lipid-derived off-taste products. F1 phytoprostane (PPF1) changes in antioxidant capacity and monohydroxy fatty acids (OH-FAs) were used as markers for the detection of oxidative damage to fatty acids during mashing. The pattern of OH-FA formation indicates that enzymatic oxidation of PUFAs is more important than nonenzymatic oxidation during the mashing process. Nevertheless, substantial nonenzymatic radical formation is evident from the increase of specific OH-FAs and PPF1s. It was found that a low oxygen tension reduces oxidative damage and gives a high antioxidant capacity of the mashing mixture. This indicates that mashing should be done under low oxygen pressure. Keywords: Markers; oxidative stress; nonenzymatic oxidation; monohydroxy fatty acids; phytoprostanes; TEAC; PUFA.
Original languageEnglish
Pages (from-to)7010-7014
JournalJournal of Agricultural and Food Chemistry
Issue number17
Publication statusPublished - 1 Jan 2007

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