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Advisor(s)
Abstract(s)
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.
Description
Keywords
Antioxidant capacity Trolox Ascorbic acid Gallic acid TRAP TEAC DPPH FRAP ORAC CUPRAC Beers
Citation
Publisher
Elsevier