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Determining the antioxidant compounds of beer
Published June 30, 2018

The increasing consumption of beer indicates the necessity of the thorough analysis of its composition. In this study, the total phenolic content, flavonoid content and colour intensity of 24 beer samples have been determined. The samples contained pale barley, dark barley, pale wheat and dark wheat beers. The aim of the study was to determine ...the amount of the antioxidant compounds in beer, as well as to find correlation between different beer types and the above mentioned parameters.

Dark barley samples contained phenolic compounds in the highest concentrations, and it can also be concluded that dark beers contain phenolic compounds and flavonoids in higher concentrations than pale beers in the case of barley and wheat samples.

According to the performed statistical analysis, these beer types cannot be differentiated based on the analysed parameters. The highest percentage of correctly classified samples could be observed in case of dark barley samples, but this value has only been 75%, and the total result of correctly classified cases was only 41.7%. The analysis of more samples and parameters is required to carry out a successful differentiation.

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Change of antioxidant compounds of spices during drying
Published December 15, 2019

Spices and herbs have been used by humanity for thousands of years, so they are very important plants.

In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three differe...nt drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters.

The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary.

Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.


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Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag
Published June 1, 2021

Cereal-based products are one of our main energy sources, and are consumed on a daily basis. One of the weaknesses of wheat based products is their low antioxidant content. Sorghum is a minor cereal, mostly consumed in Africa and Asia. Amongst other phenolic components it contains tannins, which are potent antioxidants and have other effect on human health, for example anti-tumor, anti-inflammatory and anti-viral/bacterial effect. We evaluated the tannin content (vanillin-HCL) and antioxidant capacity (DPPH) of sorghum varieties (Alföldi1, Zádor, Foehn, Albita, Albanus) grown in Hungary, with two type of agronomy technology.. Red varieties especially Alföldi1 and Zádor had higher tannin contents than white varieties. The highest condensed tannin content was 1470±73 mg 100g-1 (Control, Alföldi1), 1810±154 mg 100g-1 (Fertilized, Alföldi1), and the highest total antioxidant capacity was 2099±19 mg 100g-1 (Control, Alföldi1) and 2117±26 mg 100g-1 (Fertilized, Alföldi) We found that sorghum type, variety and color influence their tannin and antioxidant contents in general.

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Sorghum and millet as alternative grains in nutrition
Published March 23, 2016

Sorghum (Sorghum bicolor L.) and millet (Panicum miliaceum L.) are the fifth and sixth most important cereal crops in the world. Gluten-free grains, therefore persons with coeliac disease could consume them also. In addition, they have a lot of positive effects due to their phenolic compounds (phenol acid, flavonoid, tannin). The total phenol c...ontent of sorghum is high, but Panicum miliaceum and Eleusine coracana have higher antioxidant activity. Fiber and mineral contents are also high, the protein contents are also higher than in standard cereals. Sorghum use is similar to corn: starch, glucose, syrup, and oil can be produced. Moreover, it can be used in preparing whole grain products, bread, pancake, dumpling, mush, cake, pasta and beer from sorghum. Broom and forage are also can be prepeared from them. Millet used such as mush, steamed food, cake, bread, alcoholic and non-alcoholic beverages.

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