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Detection of Free Radicals in Beer Oxidation
Author(s) -
KANEDA HIROTAKA,
KANO YUKINOBU,
OSAWA TOSHIHIKO,
RAMARATHNAM NARASIMHAN,
KAWAKISHI SHUNRO,
KAMADA KOZO
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08978.x
Subject(s) - radical , chemistry , electron paramagnetic resonance , spin trapping , reagent , hyperfine structure , distilled water , adduct , incubation , irradiation , nuclear chemistry , photochemistry , chromatography , organic chemistry , nuclear magnetic resonance , quantum mechanics , biochemistry , physics , nuclear physics
Short‐lived radicals produced during the incubation of beer at 60°C were detected by electron spin resonance (ESR) spectroscopic analysis using N‐ tert ‐butyl‐α‐phenylnitrone (PBN) as a spin trapping reagent. The hyperfine splitting (hfs) constants were 15.7 ± 0.2 G and 3.2 ± 0.2 G for α N and a β H , respectively. The hfs constants of PBN adducts produced by Co 60 γ irradiation were 15.6 ± 0.3 G and 3.1 ± 0.2 G for α N and α β H in beer and 15.7 ± 0.3 G and 3.3 ± 0.3 G for α N and α β H in double distilled water. It is proposed, therefore, that short‐lived radicals produced during the incubation of beer at 60°C may be hydroxyl radicals.