Publication result detail
Characterization of Czech beer: chemical composition and antioxidant properties
DIVIŠ, P.; POŘÍZKA, J.; JUREČKOVÁ, Z.
Original Title
Characterization of Czech beer: chemical composition and antioxidant properties
English Title
Characterization of Czech beer: chemical composition and antioxidant properties
Type
Abstract
Original Abstract
Czechs consider the czech beer a national beverage and part of the cultural heritage. The traditional Czech beer differs from other products in its sensorial properties that are given by specific technology and use of unique raw materials. In the presented work, 51 different czech beers were analysed using HPLC, IC and ICP-OES techniques. The analytes were polyphenolic acids, organic acids and selected elements. In addition to that, total carbohydrate, total protein content, total polyphenols content and antioxidant properties were determined using appropriate UV-VIS spectroscopic methods. Between the analysed samples beers with and without the regional mark “Czech beer” were represented. The aim of the presented work was to study how the beers with EPM 10%, 12% and more than 12% differs in its composition and antioxidant activity and how the beers with and without the regional mark “Czech beer” differs in its composition and antioxidant activity.
English abstract
Czechs consider the czech beer a national beverage and part of the cultural heritage. The traditional Czech beer differs from other products in its sensorial properties that are given by specific technology and use of unique raw materials. In the presented work, 51 different czech beers were analysed using HPLC, IC and ICP-OES techniques. The analytes were polyphenolic acids, organic acids and selected elements. In addition to that, total carbohydrate, total protein content, total polyphenols content and antioxidant properties were determined using appropriate UV-VIS spectroscopic methods. Between the analysed samples beers with and without the regional mark “Czech beer” were represented. The aim of the presented work was to study how the beers with EPM 10%, 12% and more than 12% differs in its composition and antioxidant activity and how the beers with and without the regional mark “Czech beer” differs in its composition and antioxidant activity.
Keywords
beer, HPLC, antioxidants
Key words in English
beer, HPLC, antioxidants
Authors
DIVIŠ, P.; POŘÍZKA, J.; JUREČKOVÁ, Z.
RIV year
2019
Released
19.07.2016
Book
39. International Symposium on Environmental Analytical Chemistry
BibTex
@misc{BUT138813,
author="Pavel {Diviš} and Jaromír {Pořízka} and Zuzana {Jurečková}",
title="Characterization of Czech beer: chemical composition and antioxidant properties",
booktitle="39. International Symposium on Environmental Analytical Chemistry",
year="2016",
note="Abstract"
}