Changes of antiradical activity and total phenolic content during wort fermentation | Antiradikālās aktivitātes un kopējo fenolu satura izmaiņas misas fermentēšanas laikā
2013
Dabina-Bicka, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dimins, F., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
Polyphenols, phenolic acids and vitamin E which are present in beer are natural antioxidants. The aim of current research was to characterize the dynamics of total phenolic content and antiradical activity of beer during wort fermentation. In experiments different samples of barley malt wort produced in laboratory and on stream were analysed. Total phenolic content was determined by spectrophotometer according to the Folin-Ciocalteu colorimetric method. The antioxidant potential of beer was analyzed by the DPPH assay. During wort fermentation total phenolic content of PRa sample decreased by 22%, but increased by 3–13% for samples made in laboratory, respectively PKILa and PLa. All wort and beer samples exhibited strong DPPH radical scavenging activity. It ranged from 918.2 to 2017.5 μmol TE LE-1 during wort fermentation. Strong correlation was found between total phenolic content and antiradical activity of wort and beer samples during wort fermentation.
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