ArticleJournal of food science and technology2015
Characterization of Indian beers: chemical composition and antioxidant potential.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed, 86 citations in OpenAlex.
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- Red rice conjugated with barley and rhododendron extracts for new variant of beer.Journal of food science and technology · 2020Article
- The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods.Molecules (Basel, Switzerland) · 2020Article
- Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Antioxidants (Basel, Switzerland) · 2020Article
- Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity.Biomolecules · 2020Review
- Value-Added Lager Beer Enriched with Eggplant (Molecules (Basel, Switzerland) · 2020Article
- The Parallel Factor Analysis of Beer Fluorescence.Journal of fluorescence · 2019Article
- Modulation of Adenosine Receptors and Antioxidative Effect of Beer Extracts in in Vitro Models.Nutrients · 2019Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chemical composition, antioxidant potential and corresponding lipid preoxidation of Indian commercial beers were evaluated. The presence of polyphenolic compounds such as tannic acid, gallic acid, catechol, vanillin, caffeic acid, quercetin, p-coumaric acid and rutin was quantified using LC-MS while the organic acids including tartaric, malic, acetic, citric and succinic acids were analysed using HPLC. Beer sample B8 had the greatest concentration of phenolic and flavonoid components (0.620 ± 0.084 mg/mL and 0.379 ± 0.020 mg/mL respectively) among the beer samples studied. The DPPH radical scavenging activity was observed in the range of 68.34 ± 0.85 % to 89.90 ± 0.71 % and ABTS radical cation scavenging activity was in the range of 59.75 ± 0.20 % to 76.22 ± 0.50 %. Percent protection in lipid peroxidation was quantified to be maximum (54.45 ± 3.39 %) in sample B5. Total phenolic content positively correlates with antioxidant assays, DPPH and ABTS (r = 0.35 and r = 0.58 respectively) with p < 0.001 and also with lipid peroxidation (r = 0.04) with p < 0.001. Negative correlation was observed between total flavonoid content with ABTS and lipid peroxidation (r = -0.1 and r = -0.05) respectively. The process of brewing warrants additional research to determine how the concentration of selected phenolic compounds can be increased.
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