Table 2.
Characteristics of wort produced with selected dark malts and roasted barley grains in terms of polyphenol content and antioxidant activity expressed with FRAP (ferric reducing antioxidant power) and ABTS•+ (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) methods.
| Series | Variant | Total Polyphenol Content (F–C) |
FRAP | ABTS•+ | |
|---|---|---|---|---|---|
| mg GAE/L | mmol TE/L | mmol TE/L | % Inhibition | ||
| P | 192.58 ± 8.66 d,F | 1.23 ± 0.01 f,D | 1.44 ± 0.09 c,B | 22.17 ± 0.87 | |
| I | CJ | 252.84 ±12.81 c | 1.66 ± 0.03 c | 1.76 ± 0.17 c | 26.82 ± 1.70 |
| CC | 404.38 ± 5.98 a | 2.07 ± 0.03 a | 2.17 ± 0.17 b | 32.78 ± 1.80 | |
| PC | 303.90 ± 7.83 b | 1.44 ± 0.01 d | 1.46 ± 0.11 c | 22.53 ± 1.13 | |
| JP | 397.03 ± 7.63 a | 1.90 ± 0.02 b | 2.70 ± 0.40 a | 40.33 ± 4.06 | |
| JB | 176.02 ± 0.59 d | 1.32 ± 0.02 e | 1.46 ± 0.05 c | 22.53 ± 0.51 | |
| II | CC20 | 593.82 ± 6.23 E | 6.01 ± 0.09 C | 1.23 ± 0.03 C | 19.19 ± 0.31 |
| CC25 | 628.79 ± 10.73 D | 6.10 ± 0.09 C | 1.01 ± 0.03 D | 16.06 ± 0.26 | |
| CC30 | 776.21 ± 10.78 C | 6.62 ± 0.09 B | 1.50 ± 0.09 B | 23.11 ± 0.92 | |
| CC35 | 871.77 ± 16.55 B | 7.14 ± 0.15 A | 1.51 ± 0.04 B | 23.26 ± 0.41 | |
| CC40 | 922.32 ± 6.96 A | 7.09 ± 0.07 A | 1.68 ± 0.13 A | 25.73 ± 1.34 | |
Values are expressed as mean of 3 replications (n = 3) ± standard deviation. The mean values with different letters (a, b, c, d, e, f or A, B, C, D, E, F) in the same column and within one series are statistically different (p-value < 0.05).