A Comparison of the Antioxidant Potential of Wine and Beer

ABSTRACT The antioxidant properties of two beers (an ale and a lager) and of two wines (a red Cabernet Sauvignon, and a white Chardonnay) have been compared using a range of assays: the Trolox assay, superoxide scavenging, hydroxyl scavenging and β‐carotene bleaching. When compared on an ‘as is’ bas...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of the Institute of Brewing 2011, Vol.117 (4), p.547-555
Hauptverfasser:	Di Pietro, Michael B., Bamforth, Charles W.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant assay Antioxidants Assaying Beer Beverages Bleaching hydroxyl Lipids polyphenol Scavenging superoxide Trolox wine Wines β-carotene
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!