КФУ. Карточка публикации. Complex Coulometric Evaluation of the Antioxidant Properties of Beer

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COMPLEX COULOMETRIC EVALUATION OF THE ANTIOXIDANT PROPERTIES OF BEER

Форма представления

Статьи в зарубежных журналах и сборниках

Год публикации

2023

Язык

английский

Авторы, сотрудники КФУ

Зиятдинова Гузель Камилевна, автор

Авторы, студенты КФУ

Матвеева Светлана Юрьевна, автор

Библиографическое описание на языке оригинала

Matveeva, S.Yu. Complex coulometric evaluation of beer antioxidant properties / S.Yu. Matveeva, G.K. Ziyatdinova // J. Anal. Chem. - 2023. - V. 78. - № 6. - P. 794-801.

Аннотация

The reactivity of coulometric titrants (bromine, iodine, and hexacyanoferrate(III) ions) with respect to the antioxidants (AOs) of beer is evaluated. It is shown that electrogenerated iodine interacts with ascorbic acid and sulfur-containing compounds, but does not oxidize phenolic AOs. The stoichiometric coefficients of reactions of phenolic AOs with electrogenerated bromine and hexacyanoferrate(III) ions are found. A comprehensive assessment of the antioxidant properties of beer is carried out through overall antioxidant parameters (total antioxidant capacity (TAC) according to the reaction with electrogenerated bromine, ferric reducing power (FRP) according to the reaction with electrogenerated hexacyanoferrate(III) ions, and oxidation by). Sixteen samples, differing in the type of fermentation, variety, and style, are considered. A statistically significant difference between the parameters for individual samples is shown. The TAC and FRP of beer correlate with the total concentration of phenolic compounds and antioxidant activity (r = 0.7175–0.8703 at rcrit = 0.4973), which confirms the correctness of the results obtained using coulometric titration. Differences in the overall antioxidant parameters of the top-fermented and bottom-fermented beers, as well as filtered and unfiltered light and dark beers, are statistically insignificant (p = 0.10–0.82). The change in the overall antioxidant parameters of beer during storage in air is evaluated.

Ключевые слова

Сoulometric titration, antioxidants, overall antioxidant parameters, beer, food analysis

Название журнала

JOURNAL OF ANALYTICAL CHEMISTRY

URL

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85161081997&doi=10.1134%2fS106193482304010X&partnerID=40&md5=944a3187b3273ba14a1c175ed2e02469

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https://repository.kpfu.ru/?p_id=282383

Полная запись метаданных

Поле DC	Значение	Язык
dc.contributor.author	Зиятдинова Гузель Камилевна	ru_RU
dc.contributor.author	Матвеева Светлана Юрьевна	ru_RU
dc.date.accessioned	2023-01-01T00:00:00Z	ru_RU
dc.date.available	2023-01-01T00:00:00Z	ru_RU
dc.date.issued	2023	ru_RU
dc.identifier.citation	Matveeva, S.Yu. Complex coulometric evaluation of beer antioxidant properties / S.Yu. Matveeva, G.K. Ziyatdinova // J. Anal. Chem. - 2023. - V. 78. - № 6. - P. 794-801.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/?p_id=282383	ru_RU
dc.description.abstract	JOURNAL OF ANALYTICAL CHEMISTRY	ru_RU
dc.description.abstract	The reactivity of coulometric titrants (bromine, iodine, and hexacyanoferrate(III) ions) with respect to the antioxidants (AOs) of beer is evaluated. It is shown that electrogenerated iodine interacts with ascorbic acid and sulfur-containing compounds, but does not oxidize phenolic AOs. The stoichiometric coefficients of reactions of phenolic AOs with electrogenerated bromine and hexacyanoferrate(III) ions are found. A comprehensive assessment of the antioxidant properties of beer is carried out through overall antioxidant parameters (total antioxidant capacity (TAC) according to the reaction with electrogenerated bromine, ferric reducing power (FRP) according to the reaction with electrogenerated hexacyanoferrate(III) ions, and oxidation by). Sixteen samples, differing in the type of fermentation, variety, and style, are considered. A statistically significant difference between the parameters for individual samples is shown. The TAC and FRP of beer correlate with the total concentration of phenolic compounds and antioxidant activity (r = 0.7175–0.8703 at rcrit = 0.4973), which confirms the correctness of the results obtained using coulometric titration. Differences in the overall antioxidant parameters of the top-fermented and bottom-fermented beers, as well as filtered and unfiltered light and dark beers, are statistically insignificant (p = 0.10–0.82). The change in the overall antioxidant parameters of beer during storage in air is evaluated.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Сoulometric titration	ru_RU
dc.subject	antioxidants	ru_RU
dc.subject	overall antioxidant parameters	ru_RU
dc.subject	beer	ru_RU
dc.subject	food analysis	ru_RU
dc.title	Complex Coulometric Evaluation of the Antioxidant Properties of Beer	ru_RU
dc.type	Статьи в зарубежных журналах и сборниках	ru_RU