ArticleJournal of food science and technology2022
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 9 citations in OpenAlex.
- Integrated Spectroscopic Analysis of Wild Beers: Molecular Composition and Antioxidant Properties.International journal of molecular sciences · 2025Article
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Electrochemical Sensing Platform Based on Carbon Dots for the Simultaneous Determination of Theophylline and Caffeine in Tea.Sensors (Basel, Switzerland) · 2023Article
- Metabolic Profile ofMolecules (Basel, Switzerland) · 2022Article
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4 authors at 1 institution in 1 country.
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Abstract
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract:
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