Effect of dry hopping on the oxidative stability of beer
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Effect of dry hopping on the oxidative stability of beer. / Hrabia, Olga; Ditrych, Maciej; Ciosek, Aneta; Fulara, Katarzyna; Andersen, Mogens Larsen; Poreda, Aleksander.
I: Food Chemistry, Bind 394, 133480, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Effect of dry hopping on the oxidative stability of beer
AU - Hrabia, Olga
AU - Ditrych, Maciej
AU - Ciosek, Aneta
AU - Fulara, Katarzyna
AU - Andersen, Mogens Larsen
AU - Poreda, Aleksander
N1 - Publisher Copyright: © 2022 Elsevier Ltd
PY - 2022
Y1 - 2022
N2 - Electron spin resonance (ESR) spectroscopy was used to determine the effect of dry hopping on the oxidative stability and antioxidative potential of beer. Commercial beer was dry-hopped at 5 °C and 20 °C with 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.
AB - Electron spin resonance (ESR) spectroscopy was used to determine the effect of dry hopping on the oxidative stability and antioxidative potential of beer. Commercial beer was dry-hopped at 5 °C and 20 °C with 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.
KW - Beer
KW - Dry-hopping
KW - ESR spectroscopy
KW - Metal ions
KW - Oxidative stability
U2 - 10.1016/j.foodchem.2022.133480
DO - 10.1016/j.foodchem.2022.133480
M3 - Journal article
C2 - 35717916
AN - SCOPUS:85132223529
VL - 394
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 133480
ER -
ID: 312044357