Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

Li, Huipin; Zhao, Ming; Cui, Chun; Sun, Weizheng; Zhao, Haifeng

doi:10.1111/ijfs.13173

Cited by 22 publications

(33 citation statements)

References 26 publications

(51 reference statements)

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“…In odor descriptions, ethyl nicotinate and ethyl cinnamate are notable. It has been verified that ethyl nicotinate is formed in aging beers . Here, its increase (0.806**) (Table ), and especially its non‐detection in the young rice wine (Fig.…”

Section: Resultsmentioning

confidence: 66%

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

2019

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BACKGROUND There is a close relationship between certain ‘aging markers’ in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4‐vinylguaiacol (4‐VG) and 4‐ethylguaiacol (4‐EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION These 49 potential ‘aging markers’ successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quantitative basis for discriminating the ages of Chinese rice wine. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 66%

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

2019

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“…Li et al [3] evaluated the evolution of the TPC during storage. The content was reduced in the first three months and by the end of storage (6 months) was approximately 18.6% lower than the starting concentration.…”

Section: Beer Samples With Incorporation Of Eepmentioning

confidence: 99%

“…Bioactive phenolic compounds are widely distributed in nature, are abundant in fruits, vegetables, and cereals crops, and represent the highest contribution of antioxidants in the diet [1][2][3][4][5]. Numerous studies have associated the consumption of foods rich in bioactive compounds, such as phenolics, with the prevention of cardiovascular diseases, certain types of cancer, and other diseases related to aging [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 mol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

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“…Actually, beer is a complex mixture of volatile and nonvolatile metabolites that arise from the raw materials (e.g. malted barley and hops) and reactions that occurred during brewing and storage (Zhao et al ., , ; Li et al ., ). Carbonyl compounds originated from raw materials, alcoholic fermentation or from a wide range of chemical reactions, such as oxidation of unsaturated fatty acids, Maillard reactions, Strecker degradation, degradation of bitter acids, aldol condensation and autoxidation of aldehydes during beer processing and/or storage (Vanderhaegen et al ., ), were considered to play an important role in the deterioration of flavour and aroma of beers (Sánchez‐Estébanez et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

Yao

Zong

Cui

et al. 2018

Int J of Food Sci Tech

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Summary Three kinds of beers with different degrees of ageing were used to examine their nonvolatile small molecules by a metabonomics approach based on ultra performance liquid chromatography coupled with quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐Q‐ToF‐MS/MS). Results showed that a total of 2114 compounds were detected in forced‐aged beers with the positive mode of UPLC‐Q‐ToF‐MS/MS. There was a clear separation among three groups of beers with different degrees of ageing in principal component analysis (PCA) model. Sixteen potential metabolite markers related to beer oxidative stability were identified by orthogonal partial least‐squares discriminate analysis (OPLS‐DA). Results from the changes in the spectrum also indicated that some new compounds formed in beer during forced ageing. Thus, the proposed metabonomics approach is a powerful tool to give a fully understanding the ageing process of beer based on the identification of the markers related to oxidative stability.

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Antioxidant activity and typical ageing compounds: their evolutions and relationships during the storage of lager beers

Cited by 22 publications

References 26 publications

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

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