Determination of antioxidants in brewing part 1 - Chemical methods

During the last ten years many new methods for the determination of antioxi dant activity in the malting and brewing process have been described. Sever al new methods of analyses of wort and beer antioxidants were simply transf ered from other food industries, e.g, oil, fat, meat, dairy or from the med ical/pharmaceutical research. Brewing raw materials such as barley, malt, s pecial malts, hop products, caramel, Farbebeer, wort and beer are complex i n their composition, type and quantity of oxidisable substances. Several au thors have published syntheses on this subject: Bamforth et al. 1993, Dadic 1984, Huige 1993, Kaneda et al, 1999, Liegeois and Collin 2000, Moll and M oll 1985, 1990, Pflugfelder 1992, Walters et al, 1996, There are no analyti cal methods for antioxidants in the malting and brewing industry proposed b y ASBC, EBC, IOB, but MEBAK, 1993, vol. II, described two methods (2, 20. 1 and 2), This paper describes methods of analysis of antioxidants which hav e been applied in the malting and brewing industry. All references which ar e not directly linked to brewing are mentioned in the text. The methods of analyses described below are separated into chemical/biochemical methods an d physical methods.