Kvasny Prum. 2004; 50(10): 291-297 | DOI: 10.18832/kp2004019

Prooxidant and antioxidant role of reductones and polyphenols in beer.Peer-reviewed article

Jan ŠAVEL
Budějovický Budvar, n. p., Karoliny Světlé 4, 370 21 České Budějovice

The beer bottled or racked without oxygen presence represents an oxidation-reduction system, in which a relatively slow exchange of electrons among donors and acceptors of electrons takes place. Oxygen is an important oxidizing agent, acting after activation as a complex of strong oxidizing agents with strong degradation effects (reactive oxygen species, ROS a oxygen free radicals, OFRs). The results of oxidation are irreversible oxidation changes, characterized by the user as aging. Based on the decomposition of organic compounds, such compounds can be formed that support as well as inhibit further oxidation. During beer production, the oxidation caused by atmospheric oxygen can provide further oxidizing agents, such as semiquinones, quinones and peroxides that can be active also during aging without air presence. Reactive oxidizing agents formed by the reduction of oxygen by a reductone, can react with this reductone, by which the feedback among oxidizing agents and their producer is ensured. This feedback is the cause of the capability of the reducing substances to act as prooxidants as well as antioxidants. This way of behaviour show typical antioxidants, such as gallic acid, ascorbic acid and tannin. Examples of differential spectroscopy and ratio-differential spectroscopy during beer aging are mentioned.The beer bottled or racked without oxygen presence represents an oxidation-reduction system, in which a relatively slow exchange of electrons among donors and acceptors of electrons takes place. Oxygen is an important oxidizing agent, acting after activation as a complex of strong oxidizing agents with strong degradation effects (reactive oxygen species, ROS a oxygen free radicals, OFRs). The results of oxidation are irreversible oxidation changes, characterized by the user as aging. Based on the decomposition of organic compounds, such compounds can be formed that support as well as inhibit further oxidation. During beer production, the oxidation caused by atmospheric oxygen can provide further oxidizing agents, such as semiquinones, quinones and peroxides that can be active also during aging without air presence. Reactive oxidizing agents formed by the reduction of oxygen by a reductone, can react with this reductone, by which the feedback among oxidizing agents and their producer is ensured. This feedback is the cause of the capability of the reducing substances to act as prooxidants as well as antioxidants. This way of behaviour show typical antioxidants, such as gallic acid, ascorbic acid and tannin. Examples of differential spectroscopy and ratio-differential spectroscopy during beer aging are mentioned.

Keywords: reductones, polyphenols, beer

Published: October 1, 2004 

References

  1. Bamforth, C.W.:The science and understanding of the flavour stability of beer: a critical assesment. Brauwelt Int. 17, 1999(2), s. 98-110.
  2. Hashimoto, N., Eskima, T.: Composition and pathway of formation of stale aldehydes in bottled beer. J. Am. Soc. Brew. 35, 1977(3), s. 145-150. Go to original source...
  3. Irwin, A.J., Barker, R.L., Pipasts, P.: The role of copper, oxygen and polyphenols in beer flavor instability. J. Am. Soc. Brew. 49, 1991(3), s.140-149. Go to original source...
  4. Rangel-Aldao, R., Bravo, A., Galindo-Castro, I., Sánchez, B., Reverol, L, Scherer, E., Madrid, J., Ramírez, J.L., Herrera, J., Penttillä, M., Vehkomäki, M.-L., Vidgren, V., Virtanen, H., Home, S.: A new technology for beer flavor stabilization: control of key intermediates of the Maillard reaction. Proceedings of the 28th EBC Congress BUDAPEST 2001, CD ROM, č. 61, s. 576-585.
  5. Savel, J.: Reductones and beer ageing.Tech. Q.Master. Brew. Assoc. Am. 38, 2001(3), s. 135-144.
  6. Šavel, J.: Aerobní a anaerobní stárnutí piva. Kvasny Prum. 49, 2003, s. 114-119. Go to original source...
  7. Franz, O., Back, W.: DPPH - scavenging activity of beer and polyphenols measured by ESR. Proceedings of the 28th EBC Congress BUDAPEST 2001, CD ROM, č. 66, s. 621-630.
  8. Andersen, M.L., Outrup, H., Skibsted, L.H.: Potential antioxidants in beer assesed by ESR spin trapping. J. Agric. Food Chem. 48, 2000(8), s. 3106-3111. Go to original source...
  9. Savel, J.: Electron transport influencing species in beer. (nabídnuto k publikaci).
  10. Savel, J.: Differential spectroscopy and beer ageing. Monatsschr. Brauwiss. 57, 2004, č.2, s.1-7.
  11. Müller, K.: Active packaging in breweries - oxygen scavenger for beer. Proceedings of the 29th EBC Congress, DUBLIN 2003, CD ROM, č. 76, s. 796-805.
  12. Methner, F.J., Fritsch, H., Stephan, A.: Influence of storage conditions, raw materials and brewing technology on the formation of Strecker aldehydes during beer aging. Proceedings of the 29th EBC Congress, DUBLIN 2003, CD ROM, č. 68, s. 732-739.
  13. Vesely, P., Lusk, L., Basarova, G., Seabrooks, J., Ryder, D.: Analysis of Strecker aldehydes in beer during storage using SPME with on-fiber derivatization. Proceedings of the 29th EBC Congress, DUBLIN 2003, CD ROM, č. 94, s. 965-975.
  14. Šavel, J., Zdvihalová, D., Prokopová, M.: Oxidační destrukční analýza piva a meziproduktů. Kvasny Prum. 43, 1997(5), s. 132-136. Go to original source...
  15. Jakš, V.:Vliv oxidace na kvalitu piva. Diplomová práce VŠCHT, ÚKCHB, Praha 2003.
  16. Savel, J.: Fenton reaction acceleration using maltose and ascorbic acid. Monatsschr. Brauwiss. 56, 2003(1/2), s. 4-8.
  17. Savel, J.: A new kind of antioxidant test. Monatsschr. Brauwiss. 54, 2001(9/10), s. 206-208.
  18. Šavel, J.: Měření vzdušného kyslíku a nadměrného pěnění piva v obalech. Kvasny Prum. 50, 2004, s. 66-69. Go to original source...

Return to the content