Control and comparison of the antioxidant capacity of beers

Abstract

A B S T R A C TThe purpose of the present work is to determine the antioxidant capacity (AC) of 27 commercial beers. The AC indicates the degree of protection of a certain organism against oxidative damage provoked by reactive oxygen and nitrogen species.Assays were carried out by the following methods: (i) total radical trapping antioxidant parameter (TRAP); (ii) trolox equivalent antioxidant capacity (TEAC); (iii) trolox equivalent antioxidant capacity (DPPH); (iv) ferric-ion reducing antioxidant parameter (FRAP); (v) cupric reducing antioxidant capacity (CUPRAC); (vi) oxygen radical absorbance capacity (ORAC). Ascorbic acid (AA), gallic acid (GA) and trolox (TR) were used as standards.All beers showed antioxidant power, but a wide range of ACs was observed. The effect of several factors upon these differences was studied. Statistical differences were found between ACs of beers of different colours. ORAC method provided always higher experimental ACs, of significant statistical differences to other assays.

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

“…The antioxidant capacity was significantly higher in the 100% malt beer than in those containing increasing amounts of persimmon juice ( p = 0.0000). Results of this study were not consistent with the ranges of ABTS values 0.55–1.95 and 0.64–1.19 m m TE/L reported by Zhao et al for 34 commercial beers in Chinese markets and Tafulo et al for 12 Belgian and Portuguese ales.…”

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

“…The antioxidant capacity was significantly higher in the 100% malt beer than in those containing increasing amounts of persimmon juice ( p = 0.0000). Results of this study were not consistent with the ranges of ABTS values 0.55–1.95 and 0.64–1.19 m m TE/L reported by Zhao et al for 34 commercial beers in Chinese markets and Tafulo et al for 12 Belgian and Portuguese ales.…”

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

“…The instrumental color indicated that there were great differences in all color attributes, especially in color saturation ( S *), chromaticity ( C *), lightness ( L *), and redness ( a * coordinate) (Table 1). All these findings are in accordance with the values reported by other researchers where commercial beers were evaluated 28, 30…”

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

“…BB exhibited a significantly higher value than others; the slightly higher value of P0B was not significant when compared with PB. These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers .…”

“…These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers . BB is an ale beer in contrast with the rest of the beers studied, which are lager beers.…”

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

“…The antioxidant capacity was significantly higher in the 100% malt beer than in those containing increasing amounts of persimmon juice ( p = 0.0000). Results of this study were not consistent with the ranges of ABTS values 0.55–1.95 and 0.64–1.19 m m TE/L reported by Zhao et al for 34 commercial beers in Chinese markets and Tafulo et al for 12 Belgian and Portuguese ales.…”

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

“…The instrumental color indicated that there were great differences in all color attributes, especially in color saturation ( S *), chromaticity ( C *), lightness ( L *), and redness ( a * coordinate) (Table 1). All these findings are in accordance with the values reported by other researchers where commercial beers were evaluated 28, 30…”

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

“…BB exhibited a significantly higher value than others; the slightly higher value of P0B was not significant when compared with PB. These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers .…”

“…These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers . BB is an ale beer in contrast with the rest of the beers studied, which are lager beers.…”

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

“…The antioxidant capacity was significantly higher in the 100% malt beer than in those containing increasing amounts of persimmon juice ( p = 0.0000). Results of this study were not consistent with the ranges of ABTS values 0.55–1.95 and 0.64–1.19 m m TE/L reported by Zhao et al for 34 commercial beers in Chinese markets and Tafulo et al for 12 Belgian and Portuguese ales.…”

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

“…The instrumental color indicated that there were great differences in all color attributes, especially in color saturation ( S *), chromaticity ( C *), lightness ( L *), and redness ( a * coordinate) (Table 1). All these findings are in accordance with the values reported by other researchers where commercial beers were evaluated 28, 30…”

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

“…BB exhibited a significantly higher value than others; the slightly higher value of P0B was not significant when compared with PB. These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers .…”

“…These results are in agreement twith those obtained by Tafulo et al and Polak et al According to these authors the differences between radical-scavenging activities of the different kinds of beers could be explained by several factors such as the type of fermentation and the presence of food coloring, sweeteners, flavors, and other additives. Ale beers have a higher antioxidant capacity than lager beers . BB is an ale beer in contrast with the rest of the beers studied, which are lager beers.…”