Measuring antioxidant efficiency of wort, malt, and hops against the 2,2′-azobis(2-amidinopropane) dihydrochloride-induce oxidation of an aqueous dispersion of linoleic acid
Measuring antioxidant efficiency of wort, malt, and hops against the 2,2′-azobis(2-amidinopropane) dihydrochloride-induce oxidation of an aqueous dispersion of linoleic acid
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DOI：
10.1021/jf9911242
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发表时间：
2000-04-01
影响因子：
6.1
通讯作者：
Collin, S
中科院分区：
文献类型：
--
作者：
Liégeois, C;Lermusieau, G;Collin, S
本文提出了一种简单、方便的方法来确定水性体系中抗氧化剂的效率。在 234 nm 处监测水分散体中亚油酸氧化产生的共轭二烯氢过氧化物。 2,2'-偶氮二(2-脒基丙烷)二盐酸盐用作自由基引发剂。在测试的 12 种抗氧化剂中，酚类化合物被证明是最有效的，无论是在动力学上还是在抑制时间 (T-inh) 方面。该方法应用于麦芽汁、麦芽和啤酒花，证实了这些产品（尤其是啤酒花）具有显着的抗氧化活性。该测定可用于跟踪整个酿造过程中的氧化变化，并了解每种原材料的贡献。
This paper presents a simple, convenient method for determining the efficiency of antioxidants in aqueous systems. Production of conjugated diene hydroperoxide by oxidation of linoleic acid in an aqueous dispersion is monitored at 234 nm. 2,2'-Azobis(2-amidinopropane) dihydrochloride is used as a free radical initiator. Among 12 antioxidants tested, phenolic compounds proved to be the most efficient, both kinetically and in terms of the inhibition time (T-inh). Applied to wort, malt, and hops, the method confirmed a significant antioxidant activity in such products, especially hops. This assay can be used to follow oxidative changes throughout the brewing process and to understand the contribution of each raw material.