Estimation of Antioxidative Activity and its Relationship to Beer Flavor Stability

Abstract

The antioxidative activity of wort and beer, called the total reactive antioxidant potential (TRAP), was determined by spectrophotometric observation of the decline of peroxy radicals generated with 2,2′-azobis(2-amidin-opropane) dihydrochloride. The analysis technique was automated using a spectrofluorometric centrifugal analyzer. The TRAP value responded particularly well to beer antioxidative polyphenols. The TRAP assay was also useful for studying oxidative changes during the brewing process, especially mashing, and has been utilized as a key supporting analytical method for the new antioxidative production system of beer production.