1
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Impact of storage conditions on the oxidative stability of beer. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04140-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Van Mieghem T, Delvaux F, Dekleermaeker S, Britton SJ. Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2124363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | | | - Scott J. Britton
- Brewery Duvel Moortgat, Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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3
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Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
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4
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Féchir M, Dailey J, Buffin B, Russo CJ, Shellhammer TH. The Impact of Whirlpool Hop Addition on the Wort Metal Ion Composition and on the Flavor Stability of American Style Pale Ales Using Citra ® Hop Extract and Pellets. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2081480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Michael Féchir
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | | | | | - Chris J. Russo
- Keck Collaboratory for Plasma Spectrometry, Oregon State University, Corvallis, OR, U.S.A
| | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
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5
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Hrabia O, Ditrych M, Ciosek A, Fulara K, Andersen ML, Poreda A. Effect of dry hopping on the oxidative stability of beer. Food Chem 2022; 394:133480. [PMID: 35717916 DOI: 10.1016/j.foodchem.2022.133480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 05/23/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.
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Affiliation(s)
- Olga Hrabia
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Maciej Ditrych
- Department of Microbial and Molecular Systems (M(2)S) Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aneta Ciosek
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Katarzyna Fulara
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Mogens Larsen Andersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aleksander Poreda
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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6
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Bueno-Aventín E, Escudero A, Fernández-Zurbano P, Ferreira V. Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15290-15300. [PMID: 34894689 PMCID: PMC8704169 DOI: 10.1021/acs.jafc.1c05880] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6-13.6 mg L-1 day-1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11-15 mg L-1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.
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Affiliation(s)
- Elena Bueno-Aventín
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Ana Escudero
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
| | - Purificación Fernández-Zurbano
- Instituto
de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno
de La Rioja). Finca La
Grajera, Logroño, La Rioja E-26007, Spain
| | - Vicente Ferreira
- Laboratorio
de Análisis del Aroma y Enología (LAAE), Departamento
de Química Analítica, Universidad
de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), C/Pedro Cerbuna 12, Zaragoza 50009, Spain
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7
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Maia C, Cunha S, Debyser W, Cook D. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1993054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Carolina Maia
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
| | - Solon Cunha
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - Winok Debyser
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - David Cook
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
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8
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Jenkins D, James S, Dehrmann F, Smart K, Cook D. The influence of yeast strain on the oxidative stability of beer. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David Jenkins
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
- Current address: International Centre for Brewing and Distilling, School of Engineering and Physical Sciences Heriot‐Watt University Edinburgh EH14 4AS UK
| | - Sue James
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Frieda Dehrmann
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
| | - Katherine Smart
- Anheuser‐Busch InBev Church Street West, Woking Surrey GU21 6HT UK
- Current address: Department of Chemical Engineering and Biotechnology University of Cambridge Philippa Fawcett Drive Cambridge CB3 0AS UK
| | - David Cook
- International Centre for Brewing Science University of Nottingham, Sutton Bonington Campus Loughborough Leicestershire LE12 5RD UK
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9
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Zong X, Yang H, Jin X, Brennan CS, Coldea TE, Cai L, Zhao H. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuyan Zong
- School of Bioengineering Sichuan University of Science and Engineering Yibin644005China
| | - Huirong Yang
- College of Food Science and Technology Southwest Minzu University Chengdu610041China
| | - Xiaofan Jin
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7464New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca400372Romania
| | - Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Research Institute for Food Nutrition and Human Health Guangzhou510640China
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10
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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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11
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Pagenstecher M, Maia C, Andersen ML. Retention of Iron and Copper during Mashing of Roasted Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Carolina Maia
- Department of Microbiology, Brewing and Biotechnology, University of Nottingham, Nottingham, UK
| | - Mogens L. Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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12
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Cai L, Brennan CS, Yang H, Li W, Zhao H. Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln7464Canterbury New Zealand
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wanying Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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13
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Wietstock PC, Baldus M, Öhlschläger M, Methner FJ. Hop Constituents Suppress the Formation of 3-Methylbutanal and 2-Furfural in Wort-Like Model Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2001-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Philip C. Wietstock
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Matthias Baldus
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Magdalena Öhlschläger
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
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14
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Jenkins D, James S, Dehrmann F, Smart K, Cook D. Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402585] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- David Jenkins
- University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Sue James
- Anheuser-Busch InBev. Woking, GU21 6HT, United Kingdom
| | | | | | - David Cook
- University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
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15
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Murmann AN, Lunde C, Lund MN. Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3584-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anne N. Murmann
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
| | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
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16
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Andersen ML, Gundermann M, Danielsen BP, Lund MN. Kinetic Models for the Role of Protein Thiols during Oxidation in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10820-10828. [PMID: 29129062 DOI: 10.1021/acs.jafc.7b05012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Thiol-containing proteins have been suggested to have antioxidative properties in beer. A kinetic model has been setup for the reactivity of thiols during early stages of oxidative degradation of beer. Kinetic analysis based on the proposed reaction mechanism allowed evaluation of the relative reactivity of beer components, such as bitter acids from hops and polyphenols. The rate constants for the reaction of 1-hydroxyethyl radicals, which are generated during radical mediated oxidation of ethanol in beer, with hop bitter acids and thiols were very similar, and the concentration of these compounds in beer is therefore essential for the relative reactivity. For a standard pilsner beer with 35 international bitter units with typical concentrations of thiols and hop bitter acids, thiols were found to react with ca. 9% of 1-hydroxyethyl radicals, while bitter acids from hops accounted for ca. 88% of the reaction with 1-hydroxyethyl radicals. Polyphenols were not found to account for any major part of the reaction with 1-hydroxyethyl radicals due to low reaction rates and low concentrations in pilsner beer compared to the other components. The kinetic model suggests that the concentration of thiols has to be increased in order to contribute with any significant antioxidative protection and that the fate of thiols during oxidation must be considered since some thiol oxidation products may induce further damage.
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Affiliation(s)
- Mogens L Andersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Matheo Gundermann
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Bente P Danielsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
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17
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Drouza C, Dieronitou A, Hadjiadamou I, Stylianou M. Investigation of Phenols Activity in Early Stage Oxidation of Edible Oils by Electron Paramagnetic Resonance and 19F NMR Spectroscopies Using Novel Lipid Vanadium Complexes As Radical Initiators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4942-4951. [PMID: 28582612 DOI: 10.1021/acs.jafc.7b01144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel dynamic method for the investigation of the phenols activity in early stage oxidation of edible oils based on the formation of α-tocopheryl radicals initiated by oil-soluble vanadium complexes is developed. Two new vanadium complexes in oxidation states V and IV were synthesized by reacting 2,2'-((2-hydroxyoctadecyl)azanediyl)bis(ethan-1-ol) (C18DEA) with [VO(acac)2] and 1-(bis(pyridin-2-ylmethyl)amino)octadecan-2-ol (C18DPA) with VOCl2. Addition of a solution of either complex in edible oils resulted in the formation of α-tocopheryl radical, which was monitored by electron paramagnetic resonance (EPR) spectroscopy. The intensity of the α-tocopheryl signal in the EPR spectra was measured versus time. It was found that the profile of the intensity of the α-tocopheryl signal versus time depends on the type of oil, the phenolic content, and the storage time of the oil. The time interval until the occurrence of maximum peak intensity be reached (tm), the height of the maximum intensity, and the rate of the quenching of the α-tocopheryl radical were used for the investigation of the mechanism of the edible oils oxidation. 19F NMR of the 19F labeled phenolic compounds (through trifluoroacetate esters) and radical trap experiments showed that the vanadium complexes in edible oil activate the one electron reduction of dioxygen to superperoxide radical. Superperoxide reacts with the lipids to form alkoperoxyl and alkoxyl lipid radicals, and all these radicals react with the phenols contained in oils.
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Affiliation(s)
- Chryssoula Drouza
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
| | - Anthi Dieronitou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
- Department of Chemistry, University of Cyprus , Nicosia 1678, Cyprus
| | | | - Marios Stylianou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
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18
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Cirillo G, Restuccia D, Curcio M, Iemma F, Spizzirri UG. Food Analysis: A Brief Overview. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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19
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Wietstock PC, Kunz T, Methner FJ. Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8035-8044. [PMID: 27718561 DOI: 10.1021/acs.jafc.6b03502] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Off-flavor in beer is often associated with the appearance of staling aldehydes. In this study, the factors amino acid concentration, carbohydrate concentration, Fe2+ concentration, and oxygen concentration were investigated in terms of their effect on the formation of carbonyl compounds during storage using response surface methodology. From all factors tested, only amino acid concentration and oxygen concentration promoted Strecker aldehyde formation during storage, while all other carbonyls measured were unaffected. A mixture of glucose/xylose, representing carbohydrate sources, as well as Fe2+ concentration were insignificant factors, though carbohydrate additions exhibited a significant role in the formation of 2-furfural. De novo formation of phenylacetaldehyde from phenylalanine during beer storage was observed using labeling experiments and a linear relationship between Strecker aldehydes formed and total packaged oxygen was identified. Capping beers with oxygen barrier crown corks and addition of 10 mg/L EDTA to beers effectively diminished Strecker aldehyde formation. Oxygen was additionally shown to significantly promote Strecker aldehyde formation during sweet wort production. A pathway for the reactive oxygen species-induced degradation of amino acids yielding Strecker aldehydes was proposed and was further scrutinized in buffered model solutions. The insignificant role of Fe2+ in the response surface experiments is discussed.
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Affiliation(s)
- Philip C Wietstock
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Thomas Kunz
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Department of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin , Seestrasse 13, 13353 Berlin, Germany
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