ArticleCurrent research in food science2022
Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- The Chemical Structures, Neuroprotective Effects, Structure-Activity Relationships, and Applications of Flavonoids, Phenolic Acids, Terpenoids, and Sterols in Dandelion: A Review.Food science & nutrition · 2026Review
- Screening and mechanistic evaluation of antioxidants for mitigating beany flavor formation during pea protein isolation.Current research in food science · 2026Article
- Impact ofMolecules (Basel, Switzerland) · 2025Article
- Identification of Bioactive Compounds from Citri Reticulatae Pericarpium and Evaluation of Their Uric Acid-Lowering Activity.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Dandelion (Recent advances in food, nutrition & agriculture · 2025Review
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
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Authors and funding
6 authors.
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Abstract
The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.
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