Control and comparison of the antioxidant capacity of beers
Data(s) |
29/11/2013
29/11/2013
2010
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Resumo |
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. |
Identificador |
http://dx.doi.org/10.1016/j.foodres.2010.05.014 0963-9969 |
Idioma(s) |
eng |
Publicador |
Elsevier |
Relação |
Food Research International; Vol. 43, Issue 6 http://www.sciencedirect.com/science/article/pii/S0963996910001687# |
Direitos |
openAccess |
Palavras-Chave | #Antioxidant capacity #Trolox #Ascorbic acid #Gallic acid #TRAP #TEAC #DPPH #FRAP #ORAC #CUPRAC #Beers |
Tipo |
article |