Kvasny Prum. 2006; 52(7-8): 226-227 | DOI: 10.18832/kp2006021

Antioxidative Activity of Intermediate Products in Brewing.Peer-reviewed article

Radoslav SELECKÝ, Daniela ŠMOGROVIČOVÁ

Oddelenie biochemickej technológie, Ústav biotechnológie a potravinárstva, Fakulta chemickej a potravinárskej technológie, STU, Bratislava, Slovenská Republika,

By means of FRAP (Ferric Reducing Ability of Plasma) method, based on ferric tripyridyltriazine complex by the antioxidants from sample was measured the antioxidative activity of sweet wort (equivalent of 1.92 mmol reduced iron per liter), hopped wort (2.46 mmol.l-1), green beer (1.89 mmol.l-1) and beer after maturation (1.63 mmol.l-1). The antioxidative activity of some beers from market varied between 1.52-2.57 mmol.l-1 (in case of alcoholic beers) and 0,95-1.46 mmol.l-1 (non-alcoholic beers).By means of FRAP (Ferric Reducing Ability of Plasma) method, based on ferric tripyridyltriazine complex by the antioxidants from sample was measured the antioxidative activity of sweet wort (equivalent of 1.92 mmol reduced iron per liter), hopped wort (2.46 mmol.l-1), green beer (1.89 mmol.l-1) and beer after maturation (1.63 mmol.l-1). The antioxidative activity of some beers from market varied between 1.52-2.57 mmol.l-1 (in case of alcoholic beers) and 0,95-1.46 mmol.l-1 (non-alcoholic beers).

Keywords: antioxidative activity, sweet wort, hopped wort, beer

Published: July 1, 2006