Comparative contents of some phenolics in beer, red and white wines

Gorinstein, Shela; Caspi, Abraham; Zemser, Marina; Trakhtenberg, Simon

doi:10.1016/s0271-5317(99)00145-1

Cited by 78 publications

(56 citation statements)

References 27 publications

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“…Thus, metals in beer can be present as non-complexed cations and in the form of complexes of different stability, and therefore, of different bioavailability and toxicity to humans (Montanari et al 1999;Gorinstein et al 2000;Cortacero-Ramirez et al 2003;Nardini and Ghiselli 2004;Khatib et al 2006). …”

Section: Metal Associations In Beermentioning

confidence: 99%

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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Major, minor and trace metals are important in beer fermentation since they supply the appropriate environment for yeast growth and influence yeast metabolism. A real concern is the content of Cu and Fe, which are involved in beer conditioning and ageing through reactions resulting in formation of reactive oxygen species. The reactive oxygen species readily oxidize organic compounds present in beer, changing the quality of foaming and the flavor stability of beer. In view of brewing technology and beer processing, knowledge regarding functions of metals and their speciation in brewing liquors and beer is of special significance. Metals in beer also have a certain nutritional importance but their actual effect related to beer consumption depends on the type of species they form with low and high molecular mass organic ligands which naturally occur in beer. This review covers the determination and fractionation of metals in beer using atomic spectrometry methods. Special attention is drawn to the role of metals in beer and brewing, possible metal associations, methods of beer preparation before analysis on the total metal content and approaches to metal partitioning in beer.

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Section: Metal Associations In Beermentioning

confidence: 99%

Determination and fractionation of metals in beer: A review

Pohl

2008

Food Additives & Contaminants: Part A

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“…On the other hand, polyphenols from beer are potent antioxidants capable of "scavenging" free radicals, 12 and it is generally assumed that consumption of polyphenols results in a decreased number of cases of coronary heart disease. It has previously been proven that, although the total phenolic content in beer is lower than in white wines, the total antioxidant activity of beer is higher due to a higher content of some phenolic compounds [proanthocyanidin, epicatechin and ferulic acid (FA)] 13 . Barley, a cereal commonly used in the brewing industry, contains considerable amounts of phenolic antioxidants, mainly flavan-3-ol derivatives, phenolic acids and flavon glycosides.…”

Section: Introductionmentioning

confidence: 99%

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt -the "test worts" or dry milling of maltthe "reference worts"). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time-consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.

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“…In order to reach optimization during the extraction process, distilled water is used to increase the efficiency of the solvent. Moreover the extraction of antioxidants requires polar solvents, which are able to ionize the solution, this include solvents such as methanol or acids [20]. There are various methods that are used in determining the total antioxidant activity and vitamin C, this include FRAP (Ferric Reducing Antioxidant Power), TEAC (Trolox Equivalent Antioxidant Capacity), ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2 Diphenylpicrylhydrazl), DCPIP, and Folin-Ciocalteu [15,16,21].…”

Section: Antioxidantsmentioning

confidence: 99%

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

Shivembe¹,

Ojinnaka²

2017

Integr Food Nutr Metab

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Ascorbic acid also known as vitamin C (C 6 H 8 O 6 ) is a potent water soluble antioxidant and is naturally found in high amounts in fruits and vegetables. It is a six carbon compound related to glucose. It is an essential nutrient in the human diet as it helps in the absorption of iron, calcium and folic acid and maintenance of the connective tissues and bones, hence prevention of scurvy and a major component of cold Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts Allan Shivembe and Delia Ojinnaka* School of Applied Sciences, London South Bank University, Borough Road, London SE1 0AA, UK AbstractBerries are often tagged 'super fruits' and command premium prices due to their purported high concentration of antioxidants and vitamin C. This study sets out to support or dispute the above assertion through a comparative analysis of the total phenolic and vitamin C in cultivated fresh (variety; Draper, Duke and Brigatta) and freeze dried blueberry coupled with the determination of the antioxidant capacity of their extracts. DCPIP, Folin-Ciocalteu and DPPH assays were used. The total phenolic content ranged from 262.64 to 287.96 mgGAE/100 gms in the fresh berries and was 426.06 mgGAE/100 gms in the freeze dried samples. The amount phenolic content of the freeze dried blueberries is significantly higher than in the fresh blueberries. Thus the apparent antioxidant health benefit of the freeze dried berries outweighs that of the fresh berries. The fresh samples had an average measurement of 10.9 mg/100 gms of vitamin C with a small variance and the total antioxidant activity ranged from 28% to 49%.

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Comparative contents of some phenolics in beer, red and white wines

Cited by 78 publications

References 27 publications

Determination and fractionation of metals in beer: A review

Determination and fractionation of metals in beer: A review

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

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