Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping

Journal of Agricultural and Food Chemistry
Anne M FrederiksenM L Andersen

Abstract

An electron spin resonance (ESR)-based method was used for evaluating the levels of radical formation during mashing and in sweet wort. The method included the addition of 5% (v/v) ethanol together with the spin trap alpha-4-pyridyl(1-oxide)- N- tert-butylnitrone (POBN) to wort, followed by monitoring the rate of formation of POBN spin adducts during aerobic heating of the wort. The presence of ethanol makes the spin trapping method more selective and sensitive for the detection of highly reactive radicals such as hydroxyl and alkoxyl radicals. Samples of wort that were collected during the early stages of the mashing process gave higher rates of spin adduct formation than wort samples collected during the later stages. The lower oxidative stability of the early wort samples was confirmed by measuring the rate of oxygen consumption during heating of the wort. The addition of Fe(II) to the wort samples increased the rate of spin adduct formation, whereas the addition of Fe(II) during the mashing had no effect on the oxidative stability of the wort samples. Analysis of the iron content in the sweet wort samples demonstrated that iron added during the mashing had no effect on the iron level in the wort. The moderate temperatures d...Continue Reading

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Citations

May 1, 2012·Journal of Agricultural and Food Chemistry·Signe HoffMogens L Andersen
Oct 4, 2012·Journal of Agricultural and Food Chemistry·Natália E C de AlmeidaDaniel R Cardoso
Feb 2, 2013·Journal of Agricultural and Food Chemistry·Signe HoffMarianne N Lund
Jan 13, 2015·Food Chemistry·Raquel BridiAndrea Versari
Oct 11, 2016·Journal of Agricultural and Food Chemistry·Philip C WietstockFrank-Jürgen Methner
Sep 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Daniel O CarvalhoLuís F Guido
Apr 11, 2009·Journal of Agricultural and Food Chemistry·Ryan J EliasAndrew L Waterhouse
Jun 4, 2021·Journal of Agricultural and Food Chemistry·Marcus PagenstecherMogens L Andersen

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