Control and comparison of the antioxidant capacity of beers

The purpose of the present work is to determine the antioxidant capacity (AC) of 27 commercial beers. The AC indicates the degree of protection of a certain organism against oxidative damage provoked by reactive oxygen and nitrogen species. Assays were carried out by the following methods: (i) total...

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Bibliographic Details
Published in:Food research international 2010-07, Vol.43 (6), p.1702-1709
Main Authors: Tafulo, Paula Alexandra Ribeiro, Queirós, Raquel Barbosa, Delerue-Matos, Cristina Maria, Sales, Maria Goreti Ferreira
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidant capacity
Antioxidants
Ascorbic acid
Assaying
Beer
Beers
Biological and medical sciences
Color
Colour
CUPRAC
DPPH
Equivalence
Fermented food industries
food additives
food analysis
food composition
Food industries
FRAP
Fundamental and applied biological sciences. Psychology
Gallic acid
ORAC
oxidative stress
quality control
Radicals
TEAC
TRAP
Trolox
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Summary:The purpose of the present work is to determine the antioxidant capacity (AC) of 27 commercial beers. The AC indicates the degree of protection of a certain organism against oxidative damage provoked by reactive oxygen and nitrogen species. Assays were carried out by the following methods: (i) total radical trapping antioxidant parameter (TRAP); (ii) trolox equivalent antioxidant capacity (TEAC); (iii) trolox equivalent antioxidant capacity (DPPH); (iv) ferric-ion reducing antioxidant parameter (FRAP); (v) cupric reducing antioxidant capacity (CUPRAC); (vi) oxygen radical absorbance capacity (ORAC). Ascorbic acid (AA), gallic acid (GA) and trolox (TR) were used as standards. All beers showed antioxidant power, but a wide range of ACs was observed. The effect of several factors upon these differences was studied. Statistical differences were found between ACs of beers of different colours. ORAC method provided always higher experimental ACs, of significant statistical differences to other assays.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.05.014