Determination of individual polyphenols by HPLC in Czech beers during the brewing process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43867063" target="_blank" >RIV/70883521:28110/11:43867063 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/11:43867063
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Determination of individual polyphenols by HPLC in Czech beers during the brewing process
Original language description
High performance liquid chromatographic (HPLC coupled with UV/VIS diode array detection) method was adapted for simultaneous determination of seven polyphenols including derivatives of benzoic (gallic and vanillic acids) and cinnamic acids (p-coumaric, ferulic and sinapic acids), flavan-3-ols (catechin) and flavonols (rutin) in worts and beers at the various stages of the brewing process. Based on the semiquantitative HPLC analysis, total polyphenols chromatographic index (TPCI) was in the ranges of 5.18 - 19.4 mg/L and 7.37 - 20.7 mg/L for all worts and beers, respectively. The HPLC analyses showed that relatively high levels of (+)-catechin and gallic acid were in all the worts and the beers, while the values were much lower for ferulic acid, rutin,vanillic acid, sinapic acid and p-coumaric acid. Polyphenols with relatively high concentrations that were detected in all tested worts and beers were, gallic acid (1.29 - 4.75 mg/L resp. 2.59 - 4.97 mg/L), (+)-catechin (1.66 - 7.95 mg/L
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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