A study of the antioxidant properties of beers using electron paramagnetic resonance
PBN-AR
Instytucja
Wydział Matematyki, Fizyki i Chemii (Uniwersytet Śląski w Katowicach)
Informacje podstawowe
Główny język publikacji
EN
Czasopismo
FOOD CHEMISTRY
ISSN
0308-8146
EISSN
Wydawca
URL
Rok publikacji
2013
Numer zeszytu
3
Strony od-do
3042-3049
Numer tomu
141
Identyfikator DOI
Liczba arkuszy
0,4
Słowa kluczowe
EN
ANOVA
Antioxidant activity
Beer
Chemometrics
DPPH
EPR spectroscopy
Food analysis
Food composition
Trolox
Streszczenia
Język
EN
Treść
The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPHradical dot (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. μM trolox in a beer sample of 100 ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance. The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer.
Inne
System-identifier
0192400100117
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