Please use this identifier to cite or link to this item: https://doi.org/10.1021/jf034787z
Title: Use of nitroxide spin probes and electron paramagnetic resonance for assessing reducing power of beer. Role of SH groups
Authors: Kocherginsky, N.M. 
Kostetski, Y.Yu. 
Smirnov, A.I.
Keywords: Antioxidant pool
Beer
EPR
Nitroxides
Reducing power
Spin traps
Issue Date: 23-Feb-2005
Citation: Kocherginsky, N.M., Kostetski, Y.Yu., Smirnov, A.I. (2005-02-23). Use of nitroxide spin probes and electron paramagnetic resonance for assessing reducing power of beer. Role of SH groups. Journal of Agricultural and Food Chemistry 53 (4) : 1052-1057. ScholarBank@NUS Repository. https://doi.org/10.1021/jf034787z
Abstract: Intensity of EPR spectra of stable organic free radicals, nitroxides, is decreasing with time if the radicals are dissolved in beer. The process is determined by a chemical reaction of nitroxide reduction by components naturally present in beer. Kinetics can be described as a simple irreversible first order with respect to both nitroxide and one reducing agent. Effective concentration of the reducing agent and the corresponding reaction rate constant has been determined. It is demonstrated that the nitroxide reduction is sensitive to the presence of solvent-accessible SH groups of proteins present in beer. It is proposed that quantitative analysis of reduction kinetics of small water-soluble nitroxide radicals such as TEMPO and TEMPOL can be used to assess the reducing power of beer. The effect of accelerated aging of beer achieved at elevated temperatures on nitroxide reduction kinetics is demonstrated.
Source Title: Journal of Agricultural and Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/51827
ISSN: 00218561
DOI: 10.1021/jf034787z
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