Modified CUPRAC spectrophotometric quantification of total polyphenol content in beer samples using Cu(II)/neocuproine complexes

Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds

“…Literature widely describes the content and composition of beer phenolics. 1,2 Antioxidant (AO) activity of different types of beer was extensively investigated by applying different AO assays. 3,4 Barley, malt, wort, and hop AO efficiency, as well as the effect of the malting, mashing, and brewing process on phenolics composition and AO potential of malt, wort, and beer were investigated.…”

“…Literature widely describes the content and composition of beer phenolics. , Antioxidant (AO) activity of different types of beer was extensively investigated by applying different AO assays. , Barley, malt, wort, and hop AO efficiency, as well as the effect of the malting, mashing, and brewing process on phenolics composition and AO potential of malt, wort, and beer were investigated. − Antioxidant activity determined by using various AO assays was in high correlation with total phenolics. , However, some opposed findings were reported. A negligible antioxidant effect of polyphenols in wort and beer was observed by using electron spin resonance (ESR) spin trapping .…”

A new method for quantification of total polyphenol content in medicinal plants based on the reduction of Fe(III)/1,10-phenanthroline complexes

“…At this pH the phenolic compounds are present as phenolates which are easier to oxidize. This may be the cause of obtaining results generally higher than those obtained with other methods [23][24][25]. Although the pH ranges in which these two reactants (…”

Antioxidant Activity Phenolics Flavonoids and Proanthocyanidins Content of Senecio anteuphorbium

“…Plant's polyphenols are very important secondary defense metabolites and protect the plant from infections and give oxidative stabilities in case of injuries [19,20]. Gallic (a trihydroxybenzoic acid) and tannic acids (a mixture of polyphenols) have different chemical structures, thus most plants are complex mixtures with a large group of compounds (other than polyphenols) such as beer; this may explain the differences in total polyphenol content when using GAE and TAE as reported in some studies [21]. Values obtained with both standards were approximately similar which suggests that gallic acid and tannic acid are both appropriate for this method.…”