Single determination of α-ketoglutaric acid and pyruvic acid in beer by HPLC with UV detection

Montenegro, Patrícia; Valente, Inês M.; Gonçalves, Luís Moreira; Rodrigues, José A.; Barros, Aquiles A.

doi:10.1039/c0ay00669f

Cited by 23 publications

(12 citation statements)

References 25 publications

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“…The oxidation of acetaldehyde to acetic acid acts as a redox sink for anabolic and physiological stress reactions. Pyruvic acid can also be reabsorbed by the yeast and metabolised to acetate (25). Excess acetic acid is secreted into the fermentation medium (26).…”

Section: Organic Acid Metabolismmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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SummaryThe aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. o Brix, sugar and pH diff ered signifi cantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced signifi cantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.

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Section: Organic Acid Metabolismmentioning

confidence: 99%

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Liu¹,

Quek

2016

Food Technol. Biotechnol.

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“…Furthermore, quinoxalines can be easily separated by liquid chromatography and detected by UV spectrophotometry . There have been published works concerning DC analysis in wine with in-sample OPDA derivatization Ferreira, Reis, Rodrigues, Oliveira, & Pinho, 2007;Montenegro, Valente, Gonçalves, Rodrigues, & Barros, 2011;Revel, Pripis-Nicolau, Barbe, & Bertrand, 2000;. They have the drawbacks of requiring sample clean-up in the case of chromatographic methods Ferreira et al, 2007); or long derivatization times (Ferreira et al, 2007;Revel et al, 2000); when using voltammetry (which is possible since quinoxalines are also electroactive) there is no differentiation between DC and other VDKs (Rodrigues, Barros, Almeida, Rodrigues, & Fogg, 2001;Rodrigues et al, 1999), albeit DC normally outbalances other VDKs, PN can sometimes also be found in large quantities in wine.…”

Section: Resultsmentioning

confidence: 99%

Determination of free and total diacetyl in wine by HPLC–UV using gas-diffusion microextraction and pre-column derivatization

et al. 2012

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“…In this work, ο-phenylenediamine (OPDA) was used as a derivatizing agent, according to Montenegro et al . (2011). The chromatographic analysis was carried out on a UHPLC UltiMate 3000 chromatographic system (Thermo Scientific ® , USA), with a UV-Vis Dionex UltiMate 3000 VWD (Thermo Scientific ® ) detector and a Halo ® C8 column (50 × 4.6 µm) for the separations.…”

Section: Methodsmentioning

confidence: 99%

“…For the analysis of the α-ketoglutaric acid, a derivatization method is needed. In this work, ο-phenylenediamine (OPDA) was used as a derivatizing agent, according to Montenegro et al (2011). The chromatographic analysis was carried out on a UHPLC UltiMate 3000 chromatographic system (Thermo Scientific®, USA), with a UV-Vis Dionex UltiMate 3000 VWD…”

Section: Analytical Techniquesmentioning

confidence: 99%

Stability of α-ketoglutaric acid simulating an impact-generated hydrothermal system: implications for prebiotic chemistry studies

Ramírez-Vázquez

Negrón‐Mendoza

2020

International Journal of Astrobiology

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Life originated on Earth possibly as a physicochemical process; thus, geological environments and their hypothetical characteristics on early Earth are essential for chemical evolution studies. Also, it is necessary to consider the energy sources that were available in the past and the components that could have contributed to promote chemical reactions. It has been proposed that the components could have been mineral surfaces. The aim of this work is to determine the possible role of mineral surfaces on chemical evolution, and to study of the stability of relevant molecules for metabolism, such as α-ketoglutaric acid (α-keto acid, Krebs cycle participant), using ionizing radiation and thermal energy as energy sources and mineral surfaces to promote chemical reactions. Preliminary results show α-ketoglutaric acid can be relatively stable at the simulated conditions of an impact-generated hydrothermal system; thus, those systems might have been plausible environments for chemical evolution on Earth.

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Single determination of α-ketoglutaric acid and pyruvic acid in beer by HPLC with UV detection

Cited by 23 publications

References 25 publications

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

Determination of free and total diacetyl in wine by HPLC–UV using gas-diffusion microextraction and pre-column derivatization

Stability of α-ketoglutaric acid simulating an impact-generated hydrothermal system: implications for prebiotic chemistry studies

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