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Titel:

Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Spreng, Stefan; Dawid, Corinna; Dunkel, Andreas; Hofmann, Thomas
Abstract:
A sensitive high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MSMRM) method, leveraging both technique and internal calibration, was developed for the simultaneous and comprehensive quantitative analysis of 46 antioxidants and antioxidant precursors in different beer types without any cleanup procedure. Combined with their in vitro antioxidant activity, a dose-activity estimation exposed a group of 10 key antioxidants, namely, tryptophan, tyrosine, hordatine A,...     »
Stichworte:
BayBioMS; LC-MS/MS; antioxidants; beer; flavor stability; hordatines; phenols; tachioside
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2024
Band / Volume:
72
Heft / Issue:
29
Seitenangaben Beitrag:
16423-16437
Volltext / DOI:
doi:10.1021/acs.jafc.4c01000
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
16.07.2024
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