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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

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

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 periodika

Chemické listy

ISSN

0009-2770

e-ISSN

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Svazek periodika

104

Číslo periodika v rámci svazku

16

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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