A total of 44 different berry and fruit wines and liquors with total phenolic contents between 91 and 1820 mg/L, expressed as gallic acid equivalents (GAE), were evaluated for antioxidant activity. Dealcoholized wine extracts were added to methyl linoleate (MeLo), and the oxidation in the dark at 40 degrees C was followed by conjugated diene measurement. Wines made of mixtures of black currants and crowberries or bilberries (240-275 µM GAE) were slightly superior to reference red grape wines (330-375 µM GAE) and equally as active as the control antioxidant, alpha-tocopherol (50 µM), in inhibiting MeLo hydroperoxide formation. Also, raw materials including apple, arctic bramble, cowberries, cranberries, red currants, or rowanberries possessed antioxidant activity. Thus, these raw materials contain phenolic compounds, some of which are capable of protecting lipids against oxidation also in a hydrophobic lipid system. Liquors, apart from arctic bramble liquor, were less active than wines. However, the total phenolic content did not correlate with the antioxidant activity of the berry and fruit wines and liquors, therefore alleviating the importance of further characterization of the phenolic antioxidants present in berry and fruit wines.
J. Inst. Brew. 111(1), 61-64, 2005Coeliac disease is triggered by exposure to the prolamin protein fraction of wheat, barley, or rye. The prolamin content of five lager beers and one wheat beer were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoblotting and seven lager beers and three wheat beers were analyzed by enzyme-linked immunosorbent assay (ELISA). Most of the lager beers were made from barley and some had varying amounts of rice or corn as adjuncts. One of the beers was "gluten-free", having been produced from corn and buckwheat without barley. The lager beer samples were gel-filtered before ELISA or SDS-PAGE analysis. Prolamin proteins were found in all but one beer which was made of corn, rice and barley and which was not the "gluten-free" beer. ELISA analysis was done using a commercially available gluten assay kit. For lager beers, a barley prolamin standard for ELISA was propanolextracted from barley malt instead of using the prolamin standard of the gluten assay kit. As expected, the wheat beers contained much higher amounts of prolamins than the lager beers. The samples were studied by SDS-PAGE to identify different prolamin fractions. Proteins having a relative molecular mass in the range of 8000-17,000 and 38,000 and above were detected in immunoblotting by the prolamin sensitive antibody in the lager beers.
The aim was to achieve a simple method or methods by which different countries' and regions' brands of whisky, brandy and rum could be identified on the basis of chemical composition, ultraviolet-visible (UV-vis) absorption, and/or pH. The analytical results were processed statistically using principal components analysis. To determine whether the concentrations of chemical components in a particular brand remain constant, samples of batches bottled over a period of 3-4 years and those bottled within the same year were compared. In study 1 (14 whiskies, 7 rums and 9 brandies) the main distinguishing factors among the three categories of beverages were the UV-vis absorbances at 220, 275, 360 and 440 nm, concentrations of four fermentation alcohols and ethyl acetate, and pH. In study 2 (27 whiskies and 2 rums), brands could be identified on the basis of the concentrations of five fermentation alcohols and ethyl acetate. Even though it was possible to distinguish brandy from whisky and rum without quantitative component analysis, whisky and rum clusters could not be clearly separated from each other or by brand on the basis of pH and absorbances at discrete wavelengths. UV spectra of whiskies, rums, and brandies were recorded and compared statistically. Whisky brands could not be differentiated but it was possible to distinguish among brands of rum and brandy.
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