Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

Journal of the Science of Food and Agriculture
Julia WannenmacherThomas Becker

Abstract

Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information available on the brewing technology applied. In this study, technological parameters were varied systematically to influence the antioxidant content of beer with a view to improving its flavor stability. High-throughput assays, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were investigated as fast analytical methods to evaluate the influence of brewing technology on antioxidant activity. Beers (n = 12) were brewed with systematic technological variations (malt modification, hopping regime) to influence the antioxidant potential. A late hop addition resulted in significantly higher phenolic content (high-performance liquid chromatography with diode-array detection - HPLC-DAD) and antioxidant activity. Raw protein content and malt modification significantly influenced phenolic content and the antioxidant activity of beers hopped at the beginning of wort boiling. Samples were stored under forced and natural conditions and were evaluated by a sensory panel. The decline of bitter iso-α-acids as an analytical marker...Continue Reading

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Citations

Mar 19, 2020·Journal of Basic Microbiology·Jinhui YuYuping Bi
Jan 23, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Roberto AmbraSabrina Lucchetti
Oct 31, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Sanja RadonjićTatjana Košmerl

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