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Statements

Subject Item
n2:RIV%2F70883521%3A28610%2F11%3A43867063%21RIV12-MSM-28610___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
High performance liquid chromatographic (HPLC coupled with UV/VIS diode array detection) 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 semiquantitative 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 (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 content of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after bowling 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. High performance liquid chromatographic (HPLC coupled with UV/VIS diode array detection) 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 semiquantitative 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 (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 content of individual polyphenols were not uniform. In the case of some polyphenols, a decrease in the content was observed after bowling 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.
dcterms:title
Determination of individual polyphenols by HPLC in Czech beers during the brewing process Determination of individual polyphenols by HPLC in Czech beers during the brewing process
skos:prefLabel
Determination of individual polyphenols by HPLC in Czech beers during the brewing process Determination of individual polyphenols by HPLC in Czech beers during the brewing process
skos:notation
RIV/70883521:28610/11:43867063!RIV12-MSM-28610___
n8:predkladatel
n13:orjk%3A28610
n3:aktivita
n17:V
n3:aktivity
V
n3:dodaniDat
n9:2012
n3:domaciTvurceVysledku
n11:4137132
n3:druhVysledku
n12:O
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
193835
n3:idVysledku
RIV/70883521:28610/11:43867063
n3:jazykVysledku
n14:eng
n3:klicovaSlova
Brewing process; Czech beeers; Individual polyphenols; HPLC Determination
n3:klicoveSlovo
n4:Individual%20polyphenols n4:Czech%20beeers n4:Brewing%20process n4:HPLC%20Determination
n3:kontrolniKodProRIV
[C2BFCDE94266]
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n9:2011
n3:tvurceVysledku
Fišera, Miroslav Ganbaatar, Chunsrijmytay Kubáň, Vlastimil Hoza, Ignác Valášek, Pavel
n5:organizacniJednotka
28610