Activity-Guided Identification of in Vitro Antioxidants in Beer

In order to locate the key antioxidants contributing to oxidative stability of beer, activity-guided fractionation in combination with the oxygen radical absorbance capacity (ORAC) assay, hydrogen peroxide scavenging (HPS) assay, and linoleic acid (LA) assay was applied to a pilsner-type beer. LC-MS...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2018-01, Vol.66 (3), p.720-731
Main Authors: Spreng, Stefan, Hofmann, Thomas
Format: Article
Language:English
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Summary:In order to locate the key antioxidants contributing to oxidative stability of beer, activity-guided fractionation in combination with the oxygen radical absorbance capacity (ORAC) assay, hydrogen peroxide scavenging (HPS) assay, and linoleic acid (LA) assay was applied to a pilsner-type beer. LC-MS and 1D/2D NMR experiments led to the identification of a total of 31 antioxidants, among which 3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside (tachioside), 4-(2-formylpyrrol-1-yl)­butyric acid, 4-[2-formyl-5-(hydroxymethyl)­pyrrol-1-yl]­butyric acid, n-multifidol-3-O-β-d-glucoside, quercetin-3-O-(6″-malonyl)-glucoside, 4-feruloylquinic acid, syringaresinol, saponarin, and hordatines A–C have been isolated from beer for the first time. On a molar comparison, the hordatines A–C, saponarin, and quercetin-3-O-β-d-(6″-malonyl)­glucoside were evaluated with the highest antioxidant activities of all identified beer constituents, reaching values of 10–17.5 (ORAC), 2.0–4.1 (HPS), and 1.1–6.1 μmol TE/μmol (LA) for hordatines A–C.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.7b05674