Activity-Guided Identification of in Vitro Antioxidants in Beer

作者：Spreng Stefan; Hofmann Thomas^*

来源：Journal of Agricultural and Food Chemistry, 2018, 66(3): 720-731.

DOI：10.1021/acs.jaft.7b05674

• antioxidants
• beer
• hordatines
• tachioside

In order to locate the key antioxidants contributing to oxidative stability of beer, activity-guided fractionation in combination with the oxygen radical absorbance capacity (ORAC) assay, hydrogen peroxide scavenging (HPS) assay, and linoleic acid (LA) assay was applied to a pilsner-type beer. LC-MS and 1D/2D NMR experiments led to the identification of a total of 31 antioxidants, among which 3-methoxy-4-hydroxyphenyl-beta-D-glucopyranoside (tachioside), 4-(2-formylpyrrol-1-yl)butyric acid, 4-[2-formyl-5-(hydroxymethyl)pyrrol-1-yl]butyric acid, n-multifidol-3-O-beta-D-glucoside, quercetin-3-O-(6 ''-malonyl)-glucoside, 4-feruloylquinic acid, syringaresinol, saponarin, and hordatines A-C have been isolated from beer for the first time. On a molar comparison, the hordatines A-C, saponarin, and quercetin-3-O-beta-D-(6 ''-malonyl)glucoside were evaluated with the highest antioxidant activities of all identified beer constituents, reaching values of 10-17.5 (ORAC), 2.0-4.1 (HPS), and 1.1-6.1 mu mol TE/mu mol (LA) for hordatines A-C.

• 出版日期2018-1-24