An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages

Bartoszek, M.; Polak, Justyna

doi:10.1016/j.foodchem.2011.12.060

Cited by 46 publications

(29 citation statements)

References 28 publications

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“…Rum, vodka, gin and other distillates showed no antioxidant behavior [33] or have negative values which is consistent with the low concentrations of phenolic compounds [34]. Values obtained by DPPH method were negative due the ethanol prooxidant activity and enhanced free radical formation [26].…”

Section: Quantities Of Total Phenol and Related Assays And Antioxidanmentioning

confidence: 63%

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2016

Bull. Chem. Soc. Eth.

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ABSTRACT. The aim of this study was to determine the total contents of phenolics, tannins and flavonoids and antioxidant capacity and their relationships in traditional Ethiopian alcoholic beverages. They have been determined utilizing Folin-Ciocalteu assay, aluminum chloride precipitating agent and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, respectively. The most widely consumed beverages and which have many varieties were selected for this study. These are gesho fermented and non-gesho beverages tella, tej, borde, keribo, birz, korefe and areke. The total phenolic content obtained in gallic acid equivalent (GAE) μg mL -1 was: areke (0.2-0.62), tella (10.1-19.1), tej (5.8-9.5), keribo (10.4-14.9), birz (10.5-12.2), korefe (9.2-10.7) and borde (8.4-10.6). The majority of phenolic compounds in the alcoholic beverages are non-tannic and non-flavonoid compounds. The antioxidant capacity obtained in ascorbic acid equivalent (AAE) μg mL -1 was: areke (-0.28-284), tella (31.6-201), tej (1.73-73.7), keribo (39.21-90.11), birz (41.95-63.08), korefe (58.25-96.45) and borde (180-217). The variation in the antioxidant activity among the beverages is due to the types and amount of ingredients used, disparity in the preparation process and the types of phenolic compounds found. The relationship between total phenolics and antioxidant activities was investigated using Pearson correlation at 95% confidence level. The results obtained indicate that the non-gesho fermented beverages such as keribo (-0.714), birz (-0.686) and borde (-0.212) have negative antioxidant correlation with the total phenolic, whereas, fermented beverages with gesho such as tella (0.539), tej (0.385) and korefe (0.557) have positive correlations. Areke has an overall positive correlation (0.609), but, the cereal areke which does not have medicinal plants has negative correlation.

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Section: Quantities Of Total Phenol and Related Assays And Antioxidanmentioning

confidence: 63%

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Debebe¹,

Chandravanshi²,

Abshiro³

2016

Bull. Chem. Soc. Eth.

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“…Antioxidant capacity was determined using the method described previously [9]. Electron paramagnetic resonance spectra were obtained with a Bruker EMX EPR spectrometer (Bruker-Biospin, Germany) operating at the X-band frequency at room temperature.…”

Section: Determination Of Antioxidant Capacity By the Epr Spectroscopymentioning

confidence: 99%

A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

Bartoszek

Polak

2016

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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“…In recent years, there has been a growing interest in the antioxidant properties of food products [1][2][3][4][5][6]. Various methods are used to study the antioxidant capacity of food products, Electronic supplementary material The online version of this article (doi:10.1007/s00217-017-2986-z) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

Bartoszek

Polak

Chorążewski

2017

Eur Food Res Technol

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including tea; these methods are based on different mechanisms, using a variety of detection techniques and are therefore not standardized. Hence, the comparison of the antioxidant capacity values obtained in different laboratories is not possible. On the other hand, the antioxidant capacity values obtained in the same laboratory through the use of different methods and parameters are also not consistent, due to the use of different interactions. Therefore the research is leading to the modification of existing methods and new methods are constantly sought. Recently, an EPR method based on a new semi-empirical mathematical model were proposed [5]. This method allows for a quick and precise determination of the antioxidant capacity of food products. In this paper this method was applied to tea. Tea is one of the most widely consumed beverages in the world [7]. It is valued both for the taste and for the health benefits associated with its antioxidant content [1,[7][8][9][10]. All varieties of tea are produced from young, tender leaves of Camellia sinensis (L.) (family Theaceae). Through using a wide variety of methods, different types of tea are produced: unfermented (green and white), partially fermented (oolong) and fermented (black and red). Green tea is produced through treating the leaves with hot steam and subsequently drying them. In such conditions, polyphenol oxidation is inactivated, which prevents the oxidation of polyphenols. As a result, the raw material remains rich in flavonols such as: catechin, epicatechin, epigallocatechin, flavonoids and simple phenolic acids [7,11]. Fermentation is necessary in order to produce black tea. This process consists of enzymatic oxidation by endogenous polyphenol oxidases and peroxidases of tea polyphenols, namely colorless flavonols that are partially converted into theaflavins and thearubigins, responsible for the characteristic aroma and color of the black and oolong teas. About 75% of the catechin contained in leaves undergoes enzymatic oxidation [12]. AbstractThe antioxidant properties of different types of tea-green, black and earl grey-were investigated using the EPR spectroscopy method based on a new semi-empirical mathematical model and on a single EPR spectroscopy measurement. The obtained values of the antioxidant capacity were correlated with the bioactive ingredient content identified through the NMR spectroscopy. Moreover, an attempt was made to determine what impact on the antioxidant properties of tea does adding sugar, milk, lemon and honey have. All studied teas exhibited antioxidant properties. The best DPPH free radical scavengers were green teas. Adding sugar, milk and lemon juice to tea did not significantly impact the antioxidant properties of the infusion; adding honey, however, caused an increase in the total antioxidant capacity of the infusion. The aromatic proton content correlates positively with the antioxidant capacity value.

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An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages

Cited by 46 publications

References 28 publications

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

Comparison of antioxidant capacities of different types of tea using the spectroscopy methods and semi-empirical mathematical model

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