Antioxidant Activity of Beer: An EPR Experiment for an Undergraduate Physical-Chemistry Laboratory

This laboratory experiment utilizes an exploration of the storage stability of beer to introduce basic aspects of electron-paramagnetic-resonance (EPR) spectroscopy. Radicals formed upon aerobic forced-aging of beer samples are established by using a spin-trap. The students are introduced to basic p...

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Bibliographic Details
Published in:Journal of chemical education 2018-11, Vol.95 (11), p.2013-2016
Main Authors: Schmallegger, Max, Gescheidt, Georg
Format: Article
Language:English
Subjects:
Aging
Antioxidants
Beer
Chemistry
College Science
College students
Exercise
Food
Free radicals
Hands on Science
Laboratories
Laboratory Experiments
Organic chemistry
Physical chemistry
Science Experiments
Science Instruction
Science Laboratories
Scientific Concepts
Spectroscopy
Storage stability
Students
Undergraduate Study
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Summary:This laboratory experiment utilizes an exploration of the storage stability of beer to introduce basic aspects of electron-paramagnetic-resonance (EPR) spectroscopy. Radicals formed upon aerobic forced-aging of beer samples are established by using a spin-trap. The students are introduced to basic principles of EPR spectroscopy and food and radical chemistry with a simple example taken from everyday life. The methodology reported provides the students with valuable insights into EPR spectroscopy and the role of free radicals in food chemistry.
ISSN:0021-9584
1938-1328
DOI:10.1021/acs.jchemed.8b00329