Antiradical and reducing potential of commercial beers
M. Ditrych, E. Kordialik-Bogacka, A. Czyżowskahttps://doi.org/10.17221/658/2014-CJFSCitation:Ditrych M., Kordialik-Bogacka E., Czyżowska A. (2015): Antiradical and reducing potential of commercial beers. Czech J. Food Sci., 33: 261-266.
The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays. When any decrease in antioxidant activity as a result of storage was observed, it occurred mainly after the initial 4-week storage period. The total polyphenol content dropped more sharply than the antiradical and reducing ability over the same time periods.Keywords:antioxidants; beer; DPPH; FRAP; polyphenolsReferences:
Andersen Mogens L., Outtrup Henrik, Skibsted Leif H. (2000): Potential Antioxidants in Beer Assessed by ESR Spin Trapping. Journal of Agricultural and Food Chemistry, 48, 3106-3111 https://doi.org/10.1021/jf000354+Aron Patricia M., Shellhammer Thomas H. (2010): A Discussion of Polyphenols in Beer Physical and Flavour Stability. Journal of the Institute of Brewing, 116, 369-380 https://doi.org/10.1002/j.2050-0416.2010.tb00788.xBenzie Iris F.F., Strain J.J. (1996): The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239, 70-76 https://doi.org/10.1006/abio.1996.0292Cao Lei, Zhou Guangqi, Guo Ping, Li Yuchen (2011): Influence of Pasteurising Intensity on Beer Flavour Stability. Journal of the Institute of Brewing, 117, 587-592 https://doi.org/10.1002/j.2050-0416.2011.tb00508.xCortes N., Kunz T., Suarez A.F., Hughes P., Methner F.J. (2010): Development and correlation between the organic radical concentration in different malt types and oxidative beer stability. Journal of the American Society of Brewing Chemists, 68: 107–113.EBC 9.11 (2013): Total Polyphenols in Beer by Spectrophotometry. In: Analytica EBC, EBC Analysis Commitee. Nürnberg, Fachverlag Hans Carl GmbH.He G., Du J., Zhang K., Wei G., Wang W. (2012): Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures. Journal of the Institute of Brewing, 118, 386-392 https://doi.org/10.1002/jib.54Hoff Signe, Lund Marianne N., Petersen Mikael A., Frank William, Andersen Mogens L. (2013): Storage stability of pasteurized non-filtered beer. Journal of the Institute of Brewing, , n/a-n/a https://doi.org/10.1002/jib.85Inns Elizabeth L., Buggey Lesley A., Booer Christopher, Nursten Harry E., Ames Jennifer M. (2007): Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt. Journal of Agricultural and Food Chemistry, 55, 6539-6546 https://doi.org/10.1021/jf0710231Leitao Céline, Marchioni Eric, Bergaentzlé Martine, Zhao Minjie, Didierjean Luc, Taidi Behnam, Ennahar Saïd (2011): Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer. Journal of Agricultural and Food Chemistry, 59, 1249-1255 https://doi.org/10.1021/jf104094cLeitao Céline, Marchioni Eric, Bergaentzlé Martine, Zhao Minjie, Didierjean Luc, Miesch Laurence, Holder Emilie, Miesch Michel, Ennahar Saïd (2012): Fate of polyphenols and antioxidant activity of barley throughout malting and brewing. Journal of Cereal Science, 55, 318-322 https://doi.org/10.1016/j.jcs.2012.01.002Lund Marianne N., Hoff Signe, Berner Torben S., Lametsch René, Andersen Mogens L. (2012): Effect of Pasteurization on the Protein Composition and Oxidative Stability of Beer during Storage. Journal of Agricultural and Food Chemistry, 60, 12362-12370 https://doi.org/10.1021/jf303044aMishra Krishnanand, Ojha Himanshu, Chaudhury Nabo Kumar (2012): Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chemistry, 130, 1036-1043 https://doi.org/10.1016/j.foodchem.2011.07.127Piazzon Alessandro, Forte Monica, Nardini Mirella (2010): Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types. Journal of Agricultural and Food Chemistry, 58, 10677-10683 https://doi.org/10.1021/jf101975qSiqueira P.B., Bolini H.M.A., Macedo G.A. (2011): Polyphenols and antioxidant properties in forced and naturally aged Brazilian beer. Journal of Brewing and Distilling, 2: 45–50.Tafulo Paula Alexandra Ribeiro, Queirós Raquel Barbosa, Delerue-Matos Cristina Maria, Sales Maria Goreti Ferreira (2010): Control and comparison of the antioxidant capacity of beers. Food Research International, 43, 1702-1709 https://doi.org/10.1016/j.foodres.2010.05.014Zhao Haifeng, Chen Wenfen, Lu Jian, Zhao Mouming (2010): Phenolic profiles and antioxidant activities of commercial beers. Food Chemistry, 119, 1150-1158 https://doi.org/10.1016/j.foodchem.2009.08.028Zhao Haifeng, Li Huipin, Sun Guifang, Yang Bao, Zhao Mouming (2013): Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. Journal of the Science of Food and Agriculture, 93, 910-917 https://doi.org/10.1002/jsfa.5824