A novel assay for antioxidant potential of specialty malts

David Bright, Graham G. Stewart, Hugo Patino

    Research output: Contribution to journalArticlepeer-review

    33 Citations (Scopus)


    As part of a study to investigate the impact of Maillard reaction products on beer flavor stability, a method was developed to assess the potential of specialty malts to inhibit the formation of linoleic acid hydroperoxides in a Fenton-type reaction. The method is based on the oxidation of N-benzoyl leucomethylene blue by linoleic acid hydroperoxides in the presence of hemoglobin to form methylene blue, which has a strong absorption band at 666 nm. The reaction was carried out at room temperature and an antioxidant potential (AOXP) was calculated as the inverse of the amount of malt required for 50% inhibition of the reaction. The usable range of the assay was 0.05 to 2.0 AOXP and long-term precision was =15% coefficient of variation (CV) for a control malt. The method appears promising to quantify the antioxidant potential of specialty malts. An attempt to correlate this parameter to beer flavor stability is currently ongoing.

    Original languageEnglish
    Pages (from-to)133-137
    Number of pages5
    JournalJournal of the American Society of Brewing Chemists
    Issue number4
    Publication statusPublished - 1999


    • Flavor
    • Leucomethylene blue
    • Stability


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