2013
DOI: 10.5539/jfr.v2n4p107
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Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Abstract: The effects of brewing style on physicochemical indices, iso--acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso--acids, phenolic content, antioxidant activity). The beers having the highest iso--acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas t… Show more

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Cited by 6 publications
(8 citation statements)
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References 17 publications
(16 reference statements)
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“…PA beers had a TPC in the range 361.3−463.7 mg GAE/L beer, in good agreement with values reported for commercial beers (152-486 mg GAE/L depending on the beer style). 49 Similar TPC values were found in LA-PA beers, in the range 386.5−456.3 mg GAE/ L beer.…”
Section: ■ Results and Discussionsupporting
confidence: 67%
See 1 more Smart Citation
“…PA beers had a TPC in the range 361.3−463.7 mg GAE/L beer, in good agreement with values reported for commercial beers (152-486 mg GAE/L depending on the beer style). 49 Similar TPC values were found in LA-PA beers, in the range 386.5−456.3 mg GAE/ L beer.…”
Section: ■ Results and Discussionsupporting
confidence: 67%
“…A similar trend was observed for the TPC, as shown in Table : PA95 and PA85 were significantly different ( p < 0.05) from PA100, with values increasing from PA100 to PA85. PA beers had a TPC in the range 361.3–463.7 mg GAE/L beer, in good agreement with values reported for commercial beers (152-486 mg GAE/L depending on the beer style) . Similar TPC values were found in LA-PA beers, in the range 386.5–456.3 mg GAE/L beer.…”
Section: Results and Discussionmentioning
confidence: 99%
“…Guinness is an ale-stout, which is produced in warmer conditions of 16 to 24˚C by fermentation of Saccharomyces cerevisiae. On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10˚C by fermentation of Saccharomyces pastorianus [26]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin, and 8-prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [26][27][28].…”
Section: Plos Onementioning
confidence: 99%
“…Guinness is an ale-stout, which is produced in warmer conditions of 16 to 24 °C by fermentation of Saccharomyces cerevisiae. On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10 °C by fermentation of Saccharomyces pastorianus [384]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin and 8prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [384]- [386].…”
Section: 8e)mentioning
confidence: 99%
“…On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10 °C by fermentation of Saccharomyces pastorianus [384]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin and 8prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [384]- [386]. Hops iso-α-acids are known to have potent inhibitory effects towards Gram-positive bacteria, while Gram-negative strains tend to be more resistant against these compounds [387].…”
Section: 8e)mentioning
confidence: 99%