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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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55 .   The evaluation of antioxidant capacity of Romanian hops

Authors: Elena Mudura, Maria Tofană, Adriana Păucean, Sonia Socaci

Volume 16, Issue 2;
Pages: 262-264;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 – 9551



Abstract:

The evaluation of antioxidant capacity of raw material, wort and beer is important from brewing point of view to avoid oxidative processes that alter the beer sensorial profile and functionality related to consumers body, also. The total antioxidant activity was evaluated by indirect spectrophotometric method, which utilized 2,2-diphenyl-1-picrylhydrazyl (DPPH) as generated system for free radical DPPH•. The samples were diluted with DPPH• solution, and the absorbance of the mixture was measured after 30 minutes at 515 nm. The reaction for free radicals capture induce a change in sample colour from blue to yellow and a relative decrease in absorbance. The antioxidant activity is express as antiradical activity of samples. For the quantitative determination, a calibration curve was done, by variation of maximum absorbance intensity of DPPH at 515 nm, in the presence of different Trolox concentration (6-hidroxi-2,5,7,8 tetrametilcroman-2-carboxilic acids, synthetic analogue of E vitamin). The antioxidant capacity of hops has been correlated statistical with total polyphenols content.

Keywords: hops, DPPH, trolox, antioxidant capacity, hops polyphenols

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