Determination of Micro and Trace Elements of Commercial Beers

Alexa, Loránd; Kántor, Andrea; Kovács, Béla; Czipa, Nikolett

doi:10.15414/jmbfs.2018.7.4.432-436

Cited by 8 publications

(5 citation statements)

References 6 publications

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“…In the tested beer-based low percentage aromatic alcoholic beverage samples, elements such as Cd, Co, Cr, Cu, Fe, Mn, Pb, Sr and Zn showed relatively high compliance with the works of other researchers [ 13 , 28 ]. The levels of Ba, Ni and Al determined in this study were higher than those found in the literature, and in some cases, even the standards available for drinking water provided by WHO were exceeded.…”

Section: Resultssupporting

confidence: 67%

“…Table 5 compares the ranges of results obtained in this study with the results of other researchers, where elemental analysis was also carried out for ciders [ 6 , 19 ] and beers [ 13 , 26 ]. In the case of the results for ciders, for most of the determined elements (Al, B, Ba, Bi, Cd, Cr, Ca, K, Mg, Na, Li, Mn, Ni, Pb, Ti, Tl and Zn), full compliance was obtained with ranges given by García-Ruiz et al (2007) [ 19 ] and Cristea et al (2019) [ 6 ].…”

Section: Resultsmentioning

confidence: 73%

“…However, some of these (such as lead or cadmium) can produce toxic effects if they occur at high concentrations [ 6 ]. In recent years, many studies have been conducted in which the content of trace elements and stable isotope ratios has been determined and the issues related to the indicators of the origin of food industry products or for the assessment of safety of consumption have been discussed [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ]. Information on the metal concentration in ciders is important not only to evaluate the potential human health risks of the consumption of this alcohol but also to use the quantitative data to characterize the quality, origin and authenticity of ciders.…”

Section: Introductionmentioning

confidence: 99%

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Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

et al. 2021

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Seventy-three samples of alcoholic beverages and juices that were purchased on the Polish market and home-made were analyzed for their elemental profiles. The levels of 23 metals were determined by ICP-MS (Ag, Ba, Bi, Cd, Co, Cr, Li, Mn, Ni, Pb, Sr and Tl), ICP-OES (Al, B, Ca, Cu, Fe, K, Mg, Na, Ti and Zn) and CVAAS (Hg) techniques in twenty-five samples of ciders widely available on the Polish market; six samples of home-made ciders; two samples of juices used in the production of these ciders; and forty samples of low-percentage, flavored alcoholic beverages based on beer. The gathered analytical data confirmed that the final elemental fingerprint of a product is affected by the elemental fingerprint of the ingredients used (apple variety) as well as the technology and equipment used by the producer, and in the case of commercial ciders, also the impact of type of the packaging used was proven. These factors are specific to each producer and the influence of the mentioned above parameters was revealed as a result of the performed analysis. Additionally, the inclusion of the home-made ciders in the data set helped us to understand the potential origin of some elements, from the raw materials to the final products. The applied statistical tests revealed (Kruskal–Wallis and ANOVA) the existence of statistically significant differences in the concentration of the following metals: Ag, Al, B, Bi, Co, Cr, Cu, Fe, K, Li, Mg, Na, Ni, Ti and Zn in terms of the type of cider origin (commercial and home-made). In turn, for different packaging (can or bottle) within one brand of commercial cider, the existence of statistically significant differences for Cu, Mn and Na was proved. The concentrations of all determined elements in the commercial cider from the Polish market and home-made cider samples can be considered as nontoxic, because the measured levels of elements indicated in the regulations were lower than the allowable limits. Moreover, the obtained results can be treated as preliminary for the potential authentication of products in order to distinguish the home-made (fake) from the authentic products, especially for premium-class alcoholic beverages.

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Section: Resultssupporting

confidence: 67%

Section: Resultsmentioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

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Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

et al. 2021

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“…However, it has little influence on the taste of the beer (Pohl, 2008). The magnesium content was lower than the mean value of 126 mg/L obtained by Alexa et al (2018), as were the potassium levels (412.5 mg/L) in the ginger craft beer produced by Martínez et al (2017). High concentrations of magnesium contribute to the bitterness of beer, and its recommended concentration can be up to 30 mg/L (Pohl, 2008).…”

Section: Centesimal and Mineral Compositionmentioning

confidence: 79%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.

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“…Other alcoholic beverages which have been studied by means of multi-element distribution are whiskey [ 67 , 68 , 69 ], cider [ 70 , 71 ], beer [ 72 , 73 , 74 , 75 ] and Chinese liquors [ 76 ]. Gajek and co-workers [ 69 ] studied extensively diverse varieties and ages of whiskey from different geographical regions and production procedures.…”

Section: Discussionmentioning

confidence: 99%

Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products’ and Foods’ Origin

Mazarakioti

Zotos

Thomatou

et al. 2022

Foods

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Fraudulent practices are the first and foremost concern of food industry, with significant consequences in economy and human’s health. The increasing demand for food has led to food fraud by replacing, mixing, blending, and mislabeling products attempting to increase the profits of producers and companies. Consequently, there was the rise of a multidisciplinary field which encompasses a large number of analytical techniques aiming to trace and authenticate the origins of agricultural products, food and beverages. Among the analytical strategies have been developed for the authentication of geographical origin of foodstuff, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) increasingly dominates the field as a robust, accurate, and highly sensitive technique for determining the inorganic elements in food substances. Inorganic elements are well known for evaluating the nutritional composition of food products while it has been shown that they are considered as possible tracers for authenticating the geographical origin. This is based on the fact that the inorganic component of identical food type originating from different territories varies due to the diversity of matrix composition. The present systematic literature review focusing on gathering the research has been done up-to-date on authenticating the geographical origin of agricultural products and foods by utilizing the ICP-MS technique. The first part of the article is a tutorial about food safety/control and the fundaments of ICP-MS technique, while in the second part the total research review is discussed.

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Determination of Micro and Trace Elements of Commercial Beers

Cited by 8 publications

References 6 publications

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), a Useful Tool in Authenticity of Agricultural Products’ and Foods’ Origin

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