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Liquid chromatographic determination of polyphenenols in Czech beers during brewing proces

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dc.title Liquid chromatographic determination of polyphenenols in Czech beers during brewing proces en
dc.contributor.author Ganbaatar, Chunsriimyatav
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Valášek, Pavel
dc.contributor.author Fišera, Miroslav
dc.contributor.author Hoza, Ignác
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2015
utb.relation.volume 9
utb.relation.issue 1
dc.citation.spage 24
dc.citation.epage 30
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/421
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/421
dc.subject Beers en
dc.subject Brewing technology en
dc.subject HPLC en
dc.subject Polyphenols en
dc.subject UV-VIS diode array detection en
dc.subject Worts en
dc.description.abstract High performance liquid chromatographic (HPLC/UV) method was adapted for simultaneous determination of seven polyphenols, including derivatives of benzoic (gallic and vanillic acids) and cinnamic acids (p-coumaric, ferulic and sinapic acids), flavan-3-ols (catechin) and flavonols (rutin) in worts and beers at the various stages of the brewing process. Based on the semi-quantitative HPLC analysis, total polyphenols chromatographic index (TPCI) was in the ranges of 5.18 - 19.4 mg/L and 7.37 - 20.7 mg/L for all worts and beers, respectively. The HPLC analyses showed that relatively high levels of (+)-catechin and gallic acid were in all the worts and the beers, while the values were much lower for ferulic acid, rutin, vanillic acid, sinapic acid and p-coumaric acid. Polyphenols with relatively high concentrations, that were detected in all tested worts and beers, were gallic acid (1.29 - 4.75 mg/L resp. 2.59 - 4.97 mg/L), (+)-catechin (1.66 - 7.95 mg/L resp. 4.70 - 10.0 mg/L) and ferulic acid (0.41 - 4.53 mg/L resp. 1.05 - 2.87 mg/L). On the other side, the sinapic acid (0.72 - 1.59 mg/L resp. 0.72 - 2.5 mg/L), rutin (1.17 - 2.03 mg/L resp. 1.16 - 2.85 mg/L), p-coumaric acid (ND - 4.73 mg/L resp. ND - 1.44 mg/L) and vanillic acid (ND - 1.52 mg/L resp. 0.75 - 1.81 mg/L) were detected in lowest concentrations. In both, worts and beers investigated in this study, the changes in the contents of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after boiling the worts with hops or after the main fermentation until maturation and filtration, but with some polyphenols, the concentrations were constant until the end of the process or even increased. © 2015 Potravinarstvo. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006300
utb.identifier.obdid 43874980
utb.identifier.scopus 2-s2.0-84963579113
utb.source j-scopus
dc.date.accessioned 2016-06-22T12:14:42Z
dc.date.available 2016-06-22T12:14:42Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Ganbaatar, Chunsriimyatav
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Valášek, Pavel
utb.contributor.internalauthor Fišera, Miroslav
utb.contributor.internalauthor Hoza, Ignác
utb.fulltext.affiliation Chunsriimyatav Ganbaatar, Vlastimil Kubáň, Stanislav Kráčmar, Pavel Valášek, Miroslav Fišera, Ignác Hoza Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: chunsrii82@yahoo.com. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, corresponding author, E-mail: kuban@ft.utb.cz. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: kracmar@ft.utb.cz. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: valasek@ft.utb.cz. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis andChemistry, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: fisera@ft.utb.cz. Tomas Bata University in Zlín, Faculty of Technology, Department of Food Analysis and Chemistry, Náměstí T. G. Masaryka 275, 762 72 Zlín, Czech Republic, E-mail: ignachoza@tiscali.cz.
utb.fulltext.dates Received: 19 January 2015 Accepted: 23 January 2015 Available online: 5 May 2015
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
utb.fulltext.ou Department of Food Analysis and Chemistry
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