Phenolic profiles and antioxidant activities of commercial beers

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1150-1158

  Zhao, Haifeng ^a   Chen, Wenfen ^a   Lu, Jian ^b   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Beer; Pearson correlation analysis; Phenolic compounds; Stepwise linear regression

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CAFFEIC ACID; CATECHIN; EPICATECHIN; FERULIC ACID; GALLIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SUPEROXIDE; SYRINGIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BEER; CHELATION; CHINESE; FOOD ANALYSIS; FOOD COMPOSITION; MARKET; SCAVENGING SYSTEM;

EID: 70449093739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.028     Document Type: Article

References (33)

1. Ambrosio G., and Flaherty J.T. Effects of the superoxide radical scavenger superoxide dismutase, and of the hydroxyl radical scavenger mannitol, on reperfusion injury in isolated rabbit hearts. Cardiovascular Drugs and Therapy 6 (1992) 623-632
2. Bamforth C.W. Beer quality: Oxidation. Brewer's Guardian 4 (2000) 31-34
3. Bamforth C.W., Muller R.E., and Walker M.D. Oxygen and oxygen radicals in malting and brewing: A review. Journal of the American Society of Brewing Chemists 53 (1993) 79-88
4. Brand-Williams W., Cuvelier M.E., and Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft Und-Technoogie 28 (1995) 25-30
5. Campos A.M., and Lissi E.A. Kinetics of the reaction between 2,2-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) derived radical cation and phenols. International Journal of Chemical Kinetics 29 (1996) 219-224
6. Dávalos A., Gómez-Cordovés C., and Bartolomé B. Commercial dietary antioxidant supplements assayed for their antioxidant activity by different methodologies. Journal of Agricultural and Food Chemistry 51 (2003) 2512-2519
7. Dinis T.C.P., Madeira V.M.C., and Almeidam L.M. Action of phenolic derivates (acetoaminophen, salycilate, and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and peroxyl radicals scavengers. Archives of Biochemistry and Biophysics 315 (1994) 161-169
8. Frankel E.N., and Meyer A.S. The problems of using one dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 80 (2000) 1925-1941
9. Gaulejac N.S.-C., Provost C., and Vivas N. Comparative study of polyphenol scavenging activities assessed by different methods. Journal of Agricultural and Food Chemistry 47 (1998) 425-431
10. Gorinstein S., Caspi A., Zemser M., and Trakhtenberg S. Comparative contents of some phenolics in beer, red and white wines. Nutrition Research 20 (2000) 131-139
11. Guido L.F., Boivin P., Benismail N., Gonçalves C.R., and Barros A.A. An early development of the nonenal potential in the malting process. European Food Research and Technology 220 (2005) 200-206
12. Kaneda H., Kobayashi M., Furusho S., Sahara H., and Koshino S. Reducing activity and flavour stability of beer. MBAA Technical Quarterly 32 (1995) 90-94
13. Lu J., Zhao H., Chen J., Fan W., Dong J., Kong W., et al. Evolution of phenolic compounds and antioxidant activity during malting. Journal of Agricultural and Food Chemistry 55 (2007) 10994-11001
14. Lugasi A. Polyphenol content and antioxidant properties of beer. Acta Alimentaria 32 (2003) 181-182
15. Lugasi A., and Hóvári J. Antioxidant properties of commercial alcoholic and nonalcoholic beverages. Nahrung 47 (2003) 79-86
16. Maillard M.N., Soum M.H., Boivin P., and Berset C. Antioxidant activity of barley and malt: Relationship with phenolic content. Lebensmittel-Wissenschaft Und-Technoogie 29 (1996) 238-244
17. McMurrough I., Madigan D., Kelly R.J., and Smyth M.R. The role of flavanoid polyphenols in beer stability. Journal of the American Society of Brewing Chemists 54 (1996) 141-148
18. Miranda C.L., Stevens J.F., Ivanov V., McCall M., Frei B., and Deinzer M.L. Antioxidant and prooxidant actions of prenylated and nonprenylated chalcones and flavanones in vitro. Journal of Agricultural and Food Chemistry 48 (2000) 3876-3884
19. Montanari L., Perretti G., Natella F., Guidi A., and Fantozzi P. Organic and phenolic acids in beer. Lebensmittel-Wissenschaft Und-Technoogie 32 (1999) 535-539
20. Narziss L., Miedaner H., Graf H., Eichhorn P., and Lustig S. Technological approach to improve flavour stability. MBAA Technical Quarterly 30 (1993) 48-53
21. Pascoe H.M., Ames J.M., and Chandra S. Critical stages of the brewing process for changes in antioxidant activity and levels of phenolic compounds in ale. Journal of the American Society of Brewing Chemists 61 (2003) 203-209
22. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237
23. Rice-Evans C.A., Miller N.J., and Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20 (1996) 933-956
24. Rice-Evans C.A., Miller N.J., and Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 2 (1997) 152-159
25. Shahidi, F., & Naczk, M. (1995). Phenolic compounds of beverages. In Food phenolics, sources, chemistry, effects, applications (pp. 128-136). Lancaster, PA: Technoming Publishing Co.
26. Singleton V.L., and Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. American Journal of Enology and Viticulture 16 (1965) 144-158
27. Takao T., Kitatani F., Watanabe N., Yagi A., and Sakata K. A simple screening method for antioxidants and isolation of several antioxidants produced by marine bacteria from fish and shellfish. Bioscience, Biotechnology, and Biochemistry 58 (1994) 1780-1783
28. Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., and Byrne D.H. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19 (2006) 669-675
29. Vanderhaegen B., Neven H., Verachtert H., and Derdelinckx G. The chemistry of beer aging - A critical review. Food Chemistry 95 (2006) 357-381
30. Waters M.T., Heasman A.P., and Hughes P.S. Comparison of (+)-catechin and ferulic acid as natural antioxidants and their impact on beer flavour stability. Part 1: Forced-aging. Journal of the American Society of Brewing Chemists 55 (1997) 83-89
31. Zhao H., Dong J., Lu J., Chen J., Li Y., Shan L., et al. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). Journal of Agricultural and Food Chemistry 54 (2006) 7277-7286
32. Zhao H., Fan W., Dong J., Lu J., Chen J., Shan L., et al. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chemistry 107 (2008) 296-304
33. Zieliński H., and Kozłowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48 (2000) 2008-2016