Chemical fractionation of Cu, Fe and Mn in canned Polish beers

Pohl, Paweł; Prusisz, Bartlomiej

doi:10.1016/j.jfca.2009.08.002

Cited by 23 publications

(21 citation statements)

References 32 publications

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“…Both the copper and iron ion concentrations detected in the model beer were comparable to those reported earlier (Wyrzykowska et al. 2001; Pohl and Prusisz 2010; Sancho et al. 2011).…”

Section: Resultssupporting

confidence: 88%

“…In the model wort used in this study, the iron concentration is higher (600-815 lg l )1 ), yet the copper concentration is in the interval reported by Zufall and Tyrell (25-30 lg l )1 ) ( Table 3). Both the copper and iron ion concentrations detected in the model beer were comparable to those reported earlier (Wyrzykowska et al 2001;Pohl and Prusisz 2010;Sancho et al 2011).…”

Section: Metal Contents Of Model Beerssupporting

confidence: 87%

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The role of lager beer yeast in oxidative stability of model beer

Berner

Arneborg

2012

Letters in Applied Microbiology

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Aims: In this study, we investigated the relationship between the ability of lager brewing yeast strains to tolerate oxidative stress and their ability to produce oxidative stable model beer. Methods and Results: Screening of 21 lager brewing yeast strains against diamide and paraquat showed that the oxidative stress resistance was strain dependent. Fermentation of model wort in European Brewing Convention tubes using three yeast strains with varying oxidative stress resistances resulted in three model beers with different rates of radical formation as measured by electron spin resonance in forced ageing experiments. Interestingly, the strain with the lowest oxidative stress resistance and lowest secretion of thioredoxin, as measured by Western blotting, resulted in the highest uptake of iron, as measured by inductively coupled plasma‐mass spectrometry, and the slowest formation of radicals in the model beers. Conclusions: A more oxidative stable beer is not obtained by a more‐oxidative‐stress‐tolerant lager brewing yeast strain, exhibiting a higher secretion of thioredoxin, but rather by a less‐oxidative‐stress‐tolerant strain, exhibiting a higher iron uptake. Significance and Impact of the Study: To obtain lager beers with enhanced oxidative stability, yeast strains should be screened for their low oxidative stress tolerance and/or high ability to take up iron rather than for their high oxidative stress tolerance and/or high ability to secrete thioredoxin.

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“…Both the copper and iron ion concentrations detected in the model beer were comparable to those reported earlier (Wyrzykowska et al. 2001; Pohl and Prusisz 2010; Sancho et al. 2011).…”

Section: Resultssupporting

confidence: 88%

Section: Metal Contents Of Model Beerssupporting

confidence: 87%

The role of lager beer yeast in oxidative stability of model beer

Berner

Arneborg

2012

Letters in Applied Microbiology

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“…Samples were digested according to the methods described in [15]. Exactly 20 ml of the degassed beer portions were digested on a hot plate prior to the determination of heavy metal concentrations.…”

Section: Sample Preparationmentioning

confidence: 99%

Health Risk Assessment of Heavy Metals in Locally Produced Beer to the Population in Ethiopia

Eticha¹,

Hymete²

2014

J Bioanal Biomed

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“…Typical techniques used for the determination of metals in beers include flame atomic absorption spectrometry (FAAS) [9][10][11], graphite furnace atomic absorption spectrometry (GFAAS) [12,13], inductively coupled plasma optical emission spectrometry (ICP-OES) [9,10,14,15], and inductively coupled plasma mass spectrometry (ICP-MS) [3,[16][17][18]. Since direct aspiration of beer results in flame/plasma fluctuations, the formation of solid deposits on the burner head [9,12], or clogging of the nebulizer, the analysis of metals is usually performed in digested samples.…”

Section: Introductionmentioning

confidence: 99%

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

Zambrzycka-Szelewa

Nalewajko-Sieliwoniuk

Zaremba

et al. 2020

Molecules

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Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).

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Chemical fractionation of Cu, Fe and Mn in canned Polish beers

Cited by 23 publications

References 32 publications

The role of lager beer yeast in oxidative stability of model beer

The role of lager beer yeast in oxidative stability of model beer

Health Risk Assessment of Heavy Metals in Locally Produced Beer to the Population in Ethiopia

The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods

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