RT journal article
T1 Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley
A1 El Mansouri, Fouad
A1 El Farissi, Hammadi
A1 Cacciola, Francesco
A1 Bouhcain, Badr
A1 Esteves da Silva, Joaquim C. G.
A1 Palma Lovillo, Miguel
A1 Brigui, Jamal
A2 Química Analítica
K1 experimental design
K1 headspace GC
K1 diacetyl
K1 fermentation
K1 barley
K1 spectrophotometric
K1 antioxidant activity
K1 TPC
K1 TFC
AB The present study aimed to validate a control method on the gas chromatography system (GC) based on the experimental design strategy, to examine the changes and correlation between the fermentation process and the quality of alcoholic and non-alcoholic beer product, especially the formation of diacetyl. On the other hand, spectrophotometric methods were applied to the determination of polyphenols content and the potential antioxidant activity of beer during different fermentation processes. with this aim, three modes of barley fermentation were used, specifically classical fermentation, stopped fermentation and thermal process. The results showed that the different fermentation modes had a major impact on diacetyl production. The highest concentration was obtained using stopped fermentation 0.36 mg/L, the lowest concentration value 0.07 mg/L was detected using the thermal process. Monitoring the increase of oxygen concentration between fermentation, filtration, and filling of the final product (32, 107, 130 ppm, respectively) has a significant impact on the concentration of diacetyl. The obtained results of spectrophotometric analysis showed that the total antioxidant activity changed during beer fermentation process and demonstrate that the extend of the antioxidant activity was very much dependent on the total polyphenolic content with a higher value in Hopped wort (13.41%, 65 mg GAE 100 mL(-1), 28 mg CE 100 mL(-1)) for antioxidant potential, total phenolic content, and total flavonoids content, respectively, whereas the lowest values was detected in Non-alcoholic beer using thermal process (7.24%, 35 mg GAE 100 mL(-1), 10 mg CE 100 mL(-1)) for antioxidant potential, total phenolic contents, and total flavonoids contents, respectively. Based on the results achieved, we reveal the impact of the fermentation process on the nutritional value of the final product.
PB MDPI
SN 2076-3417
YR 2022
FD 2022-01
LK http://hdl.handle.net/10498/26545
UL http://hdl.handle.net/10498/26545
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 13-nov-2026