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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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Foster RT, Ranguelova K. Discovery of Bisulfite and an Uncharacterized Carbon-Centered Radical Systems in Non-Dry-Hopped and Dry-Hopped Beers Using a Different Spin Trap, 5, 5-Dimethyl-1-Pyrroline-N-Oxide, and a New Electron Paramagnetic Resonance Method. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1864699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Robert T. Foster
- Technical Innovation and Quality G&A-Global, Molson Coors (retired), Golden, CO, U.S.A.
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Wannenmacher J, Cotterchio C, Schlumberger M, Reuber V, Gastl M, Becker T. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6628-6637. [PMID: 31393605 DOI: 10.1002/jsfa.9979] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 07/27/2019] [Accepted: 08/05/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information available on the brewing technology applied. In this study, technological parameters were varied systematically to influence the antioxidant content of beer with a view to improving its flavor stability. High-throughput assays, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were investigated as fast analytical methods to evaluate the influence of brewing technology on antioxidant activity. RESULTS Beers (n = 12) were brewed with systematic technological variations (malt modification, hopping regime) to influence the antioxidant potential. A late hop addition resulted in significantly higher phenolic content (high-performance liquid chromatography with diode-array detection - HPLC-DAD) and antioxidant activity. Raw protein content and malt modification significantly influenced phenolic content and the antioxidant activity of beers hopped at the beginning of wort boiling. Samples were stored under forced and natural conditions and were evaluated by a sensory panel. The decline of bitter iso-α-acids as an analytical marker for oxidative aging was significantly lower in beers brewed from malts with high raw protein content. These samples also had higher antioxidant activity values. Panelists gave higher ratings for beer quality to aged beers with a late hop addition. However, late hopping resulted in enhanced hoppy aroma attributes and therefore an altered aroma profile. CONCLUSIONS Both antioxidant capacity methods were well suited as fast methods to evaluate brewing raw material and technological influence on antioxidant activity. The appropriate choice of barley malt and the malting regime could be promising tools to enhance the antioxidant activity of traditionally hopped beers. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Julia Wannenmacher
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Christina Cotterchio
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Maximilian Schlumberger
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Valentin Reuber
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Martina Gastl
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
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Oxidative stability of plant hydroalcoholic extracts assessed by EPR spin trapping under forced ageing conditions: A myrtle case study. Food Chem 2019; 271:753-761. [DOI: 10.1016/j.foodchem.2018.07.156] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 07/06/2018] [Accepted: 07/24/2018] [Indexed: 11/21/2022]
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5
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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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Mangion I, Liu Y, Reibarkh M, Williamson RT, Welch CJ. Using Electron Paramagnetic Resonance Spectroscopy To Facilitate Problem Solving in Pharmaceutical Research and Development. J Org Chem 2016; 81:6937-44. [DOI: 10.1021/acs.joc.6b00937] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ian Mangion
- Department of Process & Analytical Chemistry, Merck Research Laboratories, Rahway, New Jersey 07065, United States
| | - Yizhou Liu
- Department of Process & Analytical Chemistry, Merck Research Laboratories, Rahway, New Jersey 07065, United States
| | - Mikhail Reibarkh
- Department of Process & Analytical Chemistry, Merck Research Laboratories, Rahway, New Jersey 07065, United States
| | - R. Thomas Williamson
- Department of Process & Analytical Chemistry, Merck Research Laboratories, Rahway, New Jersey 07065, United States
| | - Christopher J. Welch
- Department of Process & Analytical Chemistry, Merck Research Laboratories, Rahway, New Jersey 07065, United States
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Lund MN, Krämer AC, Andersen ML. Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8254-8261. [PMID: 26325117 DOI: 10.1021/acs.jafc.5b02617] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The radical-mediated reactions occurring during the early stages of beer storage were studied by following the rate of oxygen consumption, radical formation as detected by electron spin resonance spectroscopy, and concentrations of the antioxidant compounds sulfite and thiols. Addition of either Fe(III) or Fe(II) had similar effects, indicating that a fast redox equilibrium is obtained between the two species in beer. Addition of iron in combination with hydrogen peroxide gave the most pronounced levels of oxidation due to a direct initiation of ethanol oxidation through generation of hydroxyl radicals by the Fenton reaction. The concentration of sulfite decreased more than the thiol concentration, suggesting that thiols play a secondary role as antioxidants by mainly quenching 1-hydroxyethyl radicals that are intermediates in the oxidation of ethanol. Increasing the temperature had a minor effect on the rate of oxygen consumption.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Anna C Krämer
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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8
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VITAL - The Czech hop hybrid variety - Part II. KVASNY PRUMYSL 2013. [DOI: 10.18832/kp2013019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Laane C, Roo G, Ban E, Sjauw-En-Wa MW, Duyvis M, Hagen W, Berkel W, Hilhorst R, Schmedding D, Evans D. The Role of Riboflavin in Beer Flavour Instability: EPR studies and the application of flavin binding proteins. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.1999.tb00031.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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11
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Callemien D, Collin S. Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120903157954] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Czech aroma hop variety. KVASNY PRUMYSL 2009. [DOI: 10.18832/kp2009017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Velasco J, Andersen ML, Skibsted LH. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.020] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Select Technological Aspects and Relationship When Improving Sensorical Beer Stability. KVASNY PRUMYSL 2003. [DOI: 10.18832/kp2003007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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