Prooxidant and antioxidant role of reductones and polyphenols in beer.
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 w...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2004-10-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200410-0001_Prooxidacni_a_antioxidacni_uloha_reduktonu_a_polyfenolu_v_pivu.php |
| Summary: | 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. |
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| ISSN: | 0023-5830 2570-8619 |