Control of antioxidant beer activity by the mashing process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F12%3A%230000710" target="_blank" >RIV/60193697:_____/12:#0000710 - isvavai.cz</a>

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1002/jib.35/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jib.35/abstract</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.35" target="_blank" >10.1002/jib.35</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Control of antioxidant beer activity by the mashing process

Popis výsledku v původním jazyce

Beer is considered to be a good source of antioxidants. The composition and the quantity of the antioxidant compounds depend not only on the qualities of the raw materials, but also on the technology processes. Barley and malt represent the main source of antioxidant compounds in beer and the contribution of the hop antioxidants is lower. The influence of the mashing process on the antioxidant activity and polyphenol concentration is crucial. The antioxidant state of the sweet wort and the hopped wort are dependent on the technology processes and the raw materials used. The spontaneous sorption of polyphenols onto wort dregs and the polymerization of catechin and epicatechin lead to decreasing concentrations of individual polyphenols in the final beer.Two methods, based on electron spin resonance were used to determine antioxidant activity. These were the DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and the "lag time" assay using free radical spin-trapping agent PBN (N-tert-butyl-?-phe

Název v anglickém jazyce

Control of antioxidant beer activity by the mashing process

Popis výsledku anglicky

Beer is considered to be a good source of antioxidants. The composition and the quantity of the antioxidant compounds depend not only on the qualities of the raw materials, but also on the technology processes. Barley and malt represent the main source of antioxidant compounds in beer and the contribution of the hop antioxidants is lower. The influence of the mashing process on the antioxidant activity and polyphenol concentration is crucial. The antioxidant state of the sweet wort and the hopped wort are dependent on the technology processes and the raw materials used. The spontaneous sorption of polyphenols onto wort dregs and the polymerization of catechin and epicatechin lead to decreasing concentrations of individual polyphenols in the final beer.Two methods, based on electron spin resonance were used to determine antioxidant activity. These were the DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and the "lag time" assay using free radical spin-trapping agent PBN (N-tert-butyl-?-phe

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Institute of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

118

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

230-235

Kód UT WoS článku

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EID výsledku v databázi Scopus

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