4 years ago

Antioxidant Capacity and Total Phenol Content in Hop and Malt Commercial Samples

Antioxidant Capacity and Total Phenol Content in Hop and Malt Commercial Samples
Eric de Souza Gil, Naiara Raica Lopes de Oliveira, Rafael de Queiroz Ferreira, Isaac Yves Lopes de Macêdo, Jerônimo Raimundo Oliveira Neto
The antioxidant properties of commercial hops and malted barley were evaluated by electroanalytical methods and compared with spectrophotometric methods. Hop group showed better antioxidant capacity and total phenols content (TPC) values than malt group. The highest electrochemical Index (EI) was observed for HCO hop sample. Electrochemical Index (EI) showed a good Pearson correlation with ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and TPC, being of 0.85, 0.77 and 0.86 respectively for hop samples. While for the malt samples were 0.96, 0.69 and 0.49, respectively. The samples were compared to each other within each group and statistical differences can be observed, p<0.05. Therefore, the electroanalytical tools showed to be practical and easy to evaluate the antioxidant properties of hop and malt samples. The results may contribute to the selection of raw material for brewing and therefore with the quality of one of beverage one most consumed around the world.

Publisher URL: http://onlinelibrary.wiley.com/resolve/doi

DOI: 10.1002/elan.201700492

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