REVIEW OF THE HPLC METHODS USED IN THE DETERMINATION OF POLYPHENOLS IN BEER

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509458" target="_blank" >RIV/70883521:28110/10:63509458 - 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 OF THE HPLC METHODS USED IN THE DETERMINATION OF POLYPHENOLS IN BEER
Original language description
Polyphenols are one of the most important natural antioxidants in many foods such as fruits, vegetables and beverages, to which they contribute to flavor, color, and sensory properties such as bitterness and astringency. Their presence in alcoholic beverages such as beer arises from the use of barley and hops in the brewing process. The majority of polyphenols of beer are derived from malt (7080 %), whereas about 2030 % are derived from hops. Phenolic constituents of beer represent a large structural variety and belong to the classes of simple phenols, benzoic- and cinnamic acid derivatives, coumarins, catechins, di-, tri- and oligomeric proanthocyanidins, (prenylated) chalcones and flavonoids. Rapid analytical methods are necessary for the duality control department of beer producers to evaluate polyphenols that may adversely affect beer flavor and stability, what is of practical interest. There is an attention for usány high performance liquid chromatography (HPLC) Metod which has be
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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