Publication 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

Language

en

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

Released

19.07.2016

BibTex


@misc{BUT138813,
  author="Pavel {Diviš} and Jaromír {Pořízka} and Zuzana {Jurečková}",
  title="Characterization of Czech beer: chemical composition and antioxidant properties",
  annote="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.",
  booktitle="39. International Symposium on Environmental Analytical Chemistry",
  chapter="138813",
  year="2016",
  month="july",
  type="abstract"
}