Review on Comparative Analyses of Different Phenolic Acids Content In Different Beers

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509450" target="_blank" >RIV/70883521:28110/10:63509450 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Review on Comparative Analyses of Different Phenolic Acids Content In Different Beers
Original language description
Beer can be a rich source of phenolic acids in the diet. The present review summarizes the current state of work on phenolic acids in beer presented in the cited papers. In an overview, 10 hydroxybenzoic acids, three related aldehydes, two phenylacetic acids and eight hydroxycinnamic acids in beer are being reported. This review compares the phenolic acids content in alcoholic and non-alcoholic beers from Czech Republic, Germany, Italy, Austria and Poland, which had been examined by several authors. Thequantification was achieved by HPLC with ultraviolet, diode array, coulometric array or fluorimetric detection. Ferulic acid is the main phenolic acid in all beers that had been studied, followed by p-coumaric, vanillic, caffeic, p-OH-benzoic and sinapic acids. Most of the phenolic acids in beer are present as bound forms and only a small portion can be detected as free compounds. The content of the phenolic acids in the non-alcoholic beers is lower than in the alcoholic beers mainly du
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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