Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Di Matteo, Paola [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
|---|
| Schlagwörter: |
|---|
| Anmerkung: |
© The Author(s) 2022 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 59(2022), 11 vom: 26. Juni, Seite 4553-4562 |
|---|---|
| Übergeordnetes Werk: |
volume:59 ; year:2022 ; number:11 ; day:26 ; month:06 ; pages:4553-4562 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-022-05536-8 |
|---|
| Katalog-ID: |
OLC2079658530 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | OLC2079658530 | ||
| 003 | DE-627 | ||
| 005 | 20230509175804.0 | ||
| 007 | tu | ||
| 008 | 221221s2022 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1007/s13197-022-05536-8 |2 doi | |
| 035 | |a (DE-627)OLC2079658530 | ||
| 035 | |a (DE-He213)s13197-022-05536-8-p | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 660 |q VZ |
| 084 | |a 58.00 |2 bkl | ||
| 100 | 1 | |a Di Matteo, Paola |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| 264 | 1 | |c 2022 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 500 | |a © The Author(s) 2022 | ||
| 520 | |a The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract | ||
| 650 | 4 | |a Beverages | |
| 650 | 4 | |a Citrus-beer | |
| 650 | 4 | |a Hydroxybenzoic acids | |
| 650 | 4 | |a Hydroxycinnamic acids | |
| 650 | 4 | |a Flavonoids | |
| 650 | 4 | |a HPLC-ESI-MS/MS-SIR | |
| 700 | 1 | |a Bortolami, Martina |4 aut | |
| 700 | 1 | |a Di Virgilio, Ludovica |4 aut | |
| 700 | 1 | |a Petrucci, Rita |0 (orcid)0000-0003-2411-825X |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food science and technology |d Springer India, 1964 |g 59(2022), 11 vom: 26. Juni, Seite 4553-4562 |w (DE-627)129607991 |w (DE-600)242498-8 |w (DE-576)015102726 |x 0022-1155 |7 nnns |
| 773 | 1 | 8 | |g volume:59 |g year:2022 |g number:11 |g day:26 |g month:06 |g pages:4553-4562 |
| 856 | 4 | 1 | |u https://doi.org/10.1007/s13197-022-05536-8 |z lizenzpflichtig |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 936 | b | k | |a 58.00 |q VZ |
| 951 | |a AR | ||
| 952 | |d 59 |j 2022 |e 11 |b 26 |c 06 |h 4553-4562 | ||
| author_variant |
m p d mp mpd m b mb v l d vl vld r p rp |
|---|---|
| matchkey_str |
article:00221155:2022----::agtdhnlcrflordebesypcsmmtedevlefep |
| hierarchy_sort_str |
2022 |
| bklnumber |
58.00 |
| publishDate |
2022 |
| allfields |
10.1007/s13197-022-05536-8 doi (DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Di Matteo, Paola verfasserin aut Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants 2022 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The Author(s) 2022 The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR Bortolami, Martina aut Di Virgilio, Ludovica aut Petrucci, Rita (orcid)0000-0003-2411-825X aut Enthalten in Journal of food science and technology Springer India, 1964 59(2022), 11 vom: 26. Juni, Seite 4553-4562 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 https://doi.org/10.1007/s13197-022-05536-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2022 11 26 06 4553-4562 |
| spelling |
10.1007/s13197-022-05536-8 doi (DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Di Matteo, Paola verfasserin aut Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants 2022 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The Author(s) 2022 The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR Bortolami, Martina aut Di Virgilio, Ludovica aut Petrucci, Rita (orcid)0000-0003-2411-825X aut Enthalten in Journal of food science and technology Springer India, 1964 59(2022), 11 vom: 26. Juni, Seite 4553-4562 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 https://doi.org/10.1007/s13197-022-05536-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2022 11 26 06 4553-4562 |
| allfields_unstemmed |
10.1007/s13197-022-05536-8 doi (DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Di Matteo, Paola verfasserin aut Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants 2022 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The Author(s) 2022 The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR Bortolami, Martina aut Di Virgilio, Ludovica aut Petrucci, Rita (orcid)0000-0003-2411-825X aut Enthalten in Journal of food science and technology Springer India, 1964 59(2022), 11 vom: 26. Juni, Seite 4553-4562 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 https://doi.org/10.1007/s13197-022-05536-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2022 11 26 06 4553-4562 |
| allfieldsGer |
10.1007/s13197-022-05536-8 doi (DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Di Matteo, Paola verfasserin aut Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants 2022 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The Author(s) 2022 The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR Bortolami, Martina aut Di Virgilio, Ludovica aut Petrucci, Rita (orcid)0000-0003-2411-825X aut Enthalten in Journal of food science and technology Springer India, 1964 59(2022), 11 vom: 26. Juni, Seite 4553-4562 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 https://doi.org/10.1007/s13197-022-05536-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2022 11 26 06 4553-4562 |
| allfieldsSound |
10.1007/s13197-022-05536-8 doi (DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Di Matteo, Paola verfasserin aut Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants 2022 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © The Author(s) 2022 The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR Bortolami, Martina aut Di Virgilio, Ludovica aut Petrucci, Rita (orcid)0000-0003-2411-825X aut Enthalten in Journal of food science and technology Springer India, 1964 59(2022), 11 vom: 26. Juni, Seite 4553-4562 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 https://doi.org/10.1007/s13197-022-05536-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 58.00 VZ AR 59 2022 11 26 06 4553-4562 |
| language |
English |
| source |
Enthalten in Journal of food science and technology 59(2022), 11 vom: 26. Juni, Seite 4553-4562 volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 |
| sourceStr |
Enthalten in Journal of food science and technology 59(2022), 11 vom: 26. Juni, Seite 4553-4562 volume:59 year:2022 number:11 day:26 month:06 pages:4553-4562 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR |
| dewey-raw |
660 |
| isfreeaccess_bool |
false |
| container_title |
Journal of food science and technology |
| authorswithroles_txt_mv |
Di Matteo, Paola @@aut@@ Bortolami, Martina @@aut@@ Di Virgilio, Ludovica @@aut@@ Petrucci, Rita @@aut@@ |
| publishDateDaySort_date |
2022-06-26T00:00:00Z |
| hierarchy_top_id |
129607991 |
| dewey-sort |
3660 |
| id |
OLC2079658530 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2079658530</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509175804.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">221221s2022 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s13197-022-05536-8</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2079658530</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)s13197-022-05536-8-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Di Matteo, Paola</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2022</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Beverages</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Citrus-beer</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hydroxybenzoic acids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hydroxycinnamic acids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavonoids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">HPLC-ESI-MS/MS-SIR</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bortolami, Martina</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Di Virgilio, Ludovica</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Petrucci, Rita</subfield><subfield code="0">(orcid)0000-0003-2411-825X</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science and technology</subfield><subfield code="d">Springer India, 1964</subfield><subfield code="g">59(2022), 11 vom: 26. Juni, Seite 4553-4562</subfield><subfield code="w">(DE-627)129607991</subfield><subfield code="w">(DE-600)242498-8</subfield><subfield code="w">(DE-576)015102726</subfield><subfield code="x">0022-1155</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:11</subfield><subfield code="g">day:26</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:4553-4562</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/s13197-022-05536-8</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2022</subfield><subfield code="e">11</subfield><subfield code="b">26</subfield><subfield code="c">06</subfield><subfield code="h">4553-4562</subfield></datafield></record></collection>
|
| author |
Di Matteo, Paola |
| spellingShingle |
Di Matteo, Paola ddc 660 bkl 58.00 misc Beverages misc Citrus-beer misc Hydroxybenzoic acids misc Hydroxycinnamic acids misc Flavonoids misc HPLC-ESI-MS/MS-SIR Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| authorStr |
Di Matteo, Paola |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129607991 |
| format |
Article |
| dewey-ones |
660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0022-1155 |
| topic_title |
660 VZ 58.00 bkl Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants Beverages Citrus-beer Hydroxybenzoic acids Hydroxycinnamic acids Flavonoids HPLC-ESI-MS/MS-SIR |
| topic |
ddc 660 bkl 58.00 misc Beverages misc Citrus-beer misc Hydroxybenzoic acids misc Hydroxycinnamic acids misc Flavonoids misc HPLC-ESI-MS/MS-SIR |
| topic_unstemmed |
ddc 660 bkl 58.00 misc Beverages misc Citrus-beer misc Hydroxybenzoic acids misc Hydroxycinnamic acids misc Flavonoids misc HPLC-ESI-MS/MS-SIR |
| topic_browse |
ddc 660 bkl 58.00 misc Beverages misc Citrus-beer misc Hydroxybenzoic acids misc Hydroxycinnamic acids misc Flavonoids misc HPLC-ESI-MS/MS-SIR |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| hierarchy_parent_title |
Journal of food science and technology |
| hierarchy_parent_id |
129607991 |
| dewey-tens |
660 - Chemical engineering |
| hierarchy_top_title |
Journal of food science and technology |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 |
| title |
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| ctrlnum |
(DE-627)OLC2079658530 (DE-He213)s13197-022-05536-8-p |
| title_full |
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| author_sort |
Di Matteo, Paola |
| journal |
Journal of food science and technology |
| journalStr |
Journal of food science and technology |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2022 |
| contenttype_str_mv |
txt |
| container_start_page |
4553 |
| author_browse |
Di Matteo, Paola Bortolami, Martina Di Virgilio, Ludovica Petrucci, Rita |
| container_volume |
59 |
| class |
660 VZ 58.00 bkl |
| format_se |
Aufsätze |
| author-letter |
Di Matteo, Paola |
| doi_str_mv |
10.1007/s13197-022-05536-8 |
| normlink |
(ORCID)0000-0003-2411-825X |
| normlink_prefix_str_mv |
(orcid)0000-0003-2411-825X |
| dewey-full |
660 |
| title_sort |
targeted phenolic profile of radler beers by hplc-esi-ms/ms: the added value of hesperidin to beer antioxidants |
| title_auth |
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| abstract |
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract © The Author(s) 2022 |
| abstractGer |
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract © The Author(s) 2022 |
| abstract_unstemmed |
The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract © The Author(s) 2022 |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 |
| container_issue |
11 |
| title_short |
Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants |
| url |
https://doi.org/10.1007/s13197-022-05536-8 |
| remote_bool |
false |
| author2 |
Bortolami, Martina Di Virgilio, Ludovica Petrucci, Rita |
| author2Str |
Bortolami, Martina Di Virgilio, Ludovica Petrucci, Rita |
| ppnlink |
129607991 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| doi_str |
10.1007/s13197-022-05536-8 |
| up_date |
2024-07-04T01:41:38.599Z |
| _version_ |
1803610801935745024 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC2079658530</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230509175804.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">221221s2022 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s13197-022-05536-8</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC2079658530</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-He213)s13197-022-05536-8-p</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Di Matteo, Paola</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Targeted phenolic profile of radler beers by HPLC-ESI-MS/MS: the added value of hesperidin to beer antioxidants</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) 2022</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The well-known health beneficial properties of beer are mainly due to phenolic antioxidants. Citrus-flavored beers represent a growing side-market in the beer industry, sparingly investigated to date. The phenolic profile of commercial radler beers (R1, R2) was investigated to evaluate the impact of the lemon juice added to beer in the industrial production. Results were compared to those obtained for opportunely chosen commercial beer (B) and lemonade (L). The study was carried out by an HPLC-MS/MS with an electrospray ionization source in selected ion recording mode, analyzing in a single chromatographic run 26 compounds belonging to the different phenolic classes of hydroxybenzoic, hydroxycinnamic and caffeoylquinic acids, flavonoids and prenylflavonoids. Different phenolic profiles were found for R1 and R2, mainly ascribed to different malt/hop/recipe used for the beer. High to very high level of hesperidin were found in the radlers, so that a major impact on phenolic antioxidants of the radlers was due to the lemon. Similarly, a major impact of the lemon aromas was found, D-limonene being the dominant peak resulting from the GC-MS analysis of the volatile fraction of the radlers. Graphical Abstract</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Beverages</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Citrus-beer</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hydroxybenzoic acids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Hydroxycinnamic acids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Flavonoids</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">HPLC-ESI-MS/MS-SIR</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bortolami, Martina</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Di Virgilio, Ludovica</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Petrucci, Rita</subfield><subfield code="0">(orcid)0000-0003-2411-825X</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of food science and technology</subfield><subfield code="d">Springer India, 1964</subfield><subfield code="g">59(2022), 11 vom: 26. Juni, Seite 4553-4562</subfield><subfield code="w">(DE-627)129607991</subfield><subfield code="w">(DE-600)242498-8</subfield><subfield code="w">(DE-576)015102726</subfield><subfield code="x">0022-1155</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:11</subfield><subfield code="g">day:26</subfield><subfield code="g">month:06</subfield><subfield code="g">pages:4553-4562</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">https://doi.org/10.1007/s13197-022-05536-8</subfield><subfield code="z">lizenzpflichtig</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.00</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2022</subfield><subfield code="e">11</subfield><subfield code="b">26</subfield><subfield code="c">06</subfield><subfield code="h">4553-4562</subfield></datafield></record></collection>
|
| score |
7.4021826 |