Control and comparison of the antioxidant capacity of beers

Tafulo, Paula A. R.; Queirós, Raquel B.; Delerue–Matos, Cristina; Sales, M. Goreti F.

doi:10.1016/j.foodres.2010.05.014

Cited by 69 publications

(66 citation statements)

References 24 publications

(29 reference statements)

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“…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.…”

Section: Resultscontrasting

confidence: 97%

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

et al. 2017

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This study involved the production of special fruit ale beers with different concentrations (100:0%, 75:25%, 50:50% and 25:75% v/v) of barley malt and persimmon juice from the ‘Rojo Brillante’ variety. Fermentation took place under beer quality control parameters and the influence of persimmon juice on beer quality was investigated. Colour, turbidity, pH, titratable acidity, total soluble solids, sugars, organic acids, total phenolic compounds, antioxidant capacity and ethanol formation were determined during the fermentation process. These fruit beers, whose alcoholic contents were within the standards (3.6–5.63% v/v ethanol), were characterized by a normal acid pH (3.97–4.13) with citric and lactic acids the most abundant organic acids, a clear golden colour without turbidity [2.05–2.83 European Brewery Convention units], intermediate total phenolic compound values (283.0–327.1 mg GAE/L) and antioxidant activities between 1.65 and 5.78 mm TE/L. The persimmon beverage which contained 75% fruit juice was the most valued and preferred by the panelists followed by the 50:50% wort–persimmon beer. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Resultscontrasting

confidence: 97%

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

et al. 2017

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“…The results of FRAP and DPPH assays differed by factors 9 and 12, respectively, which is almost double the variation registered by Tafulo et al (2010), who also researched the antiradical and reducing properties of different brands of beer. In lager beers, the DPPH antiradical activity and FRAP reducing potentials varied by up to factor 2.…”

Section: Resultsmentioning

confidence: 72%

Antiradical and reducing potential of commercial beers

2015

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Ditrych M., Kordialik-Bogacka E., Czyżowska A. (2015): Antiradical and reducing potential of commercial beers. Czech J. Food Sci., 33: 261-266.The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays. When any decrease in antioxidant activity as a result of storage was observed, it occurred mainly after the initial 4-week storage period. The total polyphenol content dropped more sharply than the antiradical and reducing ability over the same time periods.

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“…DPPH Radical Scavenging Activity. DPPH radical scavenging activity of beer was determined according to the method described by Tafulo et al [38] A solution of DPPH (0.19 mmol) was prepared in a 2 : 1 (v/v) mixture of methanol and aqueous sodium acetate (0.1 mol); 2.8 mL of this solution and 0.2 mL of beer sample were mixed. The discoloration of the DPPH radical was measured at 517 nm using a spectrophotometer 6715 UV/Vis Jenway (Dunmow, England); the solution had been allowed to incubate in the dark for 30 min.…”

Section: Antioxidant Activitymentioning

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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Control and comparison of the antioxidant capacity of beers

Cited by 69 publications

References 24 publications

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

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

Antiradical and reducing potential of commercial beers

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

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