期刊
FOOD CHEMISTRY
卷 141, 期 3, 页码 3042-3049出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.133
关键词
Antioxidant activity; EPR spectroscopy; DPPH; Trolox; Beer; Food analysis; Food composition; Chemometrics; ANOVA
The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance (EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum that resulted from the interaction of the stable radical DPPH. (1,1-diphenyl-2-picrylhydrazyl) with the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents, e.g. mu M trolox in a beer sample of 100 ml. The influence of the type, colour, the content of the extract and alcohol on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical clustering and analysis of variance. The results showed that all of the beers investigated exhibit antioxidant properties. By performing an analysis of variance, it was found that the value of the antioxidant capacity significantly (0.05 level of significance) depends on the content of the extract and the colour of the beer. It seems that additives also influence the antioxidant properties to some extent, but neither the alcohol content nor the kind of fermentation affects the antioxidant properties of beer. (C) 2013 Elsevier Ltd. All rights reserved.
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