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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/70883521:28610/11:43867063

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

Kód důvěrnosti údajů

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