THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY

Popis výsledku v původním jazyce

Polyphenols as antioxidants are known to have an impact on beer flavor stability mainly due to their ability to delay or prevent oxidation reactions and oxygen free radical reactions. DPPH radical scavenging activity, ABTS radical cation scavenging activity and reducing power all have been used to evaluate antioxidant activity of beer. Different antioxidant activity evaluation assays based on different reaction mechanisms might give various evaluation results. Flavour changes in aged beer constitute oneof the most serious problems in brewing. The purpose of adding antioxidants into beer is to delay or prevent this detrimental flavor changes. Therefore, polyphenol compounds could delay beer detrimental flavor changes and thus avoiding the use of exogenous antioxidant compounds (for example, ascorbate and bisulfate), that are generálky incorporated to make beer stable over time. In this review, antioxidant mechanism of polyphenols, assays to evaluate antioxidant activity, and some studi

Název v anglickém jazyce

THE STUDIES OF POLYPHENOLS AS ANTIOXIDANTS AND THEIR IMPACT ON BEER FLAVOUR STABILITY

Popis výsledku anglicky

Polyphenols as antioxidants are known to have an impact on beer flavor stability mainly due to their ability to delay or prevent oxidation reactions and oxygen free radical reactions. DPPH radical scavenging activity, ABTS radical cation scavenging activity and reducing power all have been used to evaluate antioxidant activity of beer. Different antioxidant activity evaluation assays based on different reaction mechanisms might give various evaluation results. Flavour changes in aged beer constitute oneof the most serious problems in brewing. The purpose of adding antioxidants into beer is to delay or prevent this detrimental flavor changes. Therefore, polyphenol compounds could delay beer detrimental flavor changes and thus avoiding the use of exogenous antioxidant compounds (for example, ascorbate and bisulfate), that are generálky incorporated to make beer stable over time. In this review, antioxidant mechanism of polyphenols, assays to evaluate antioxidant activity, and some studi

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název statě ve sborníku

Antioxidanty 2010 (Zborník vedeckých prác)

ISBN

978-80-552-0401-7

ISSN

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e-ISSN

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Počet stran výsledku

8

Strana od-do

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Název nakladatele

Slovenská poľnohospodárská univerzita v Nitre

Místo vydání

Nitra

Místo konání akce

Nitra

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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