Free iron in pale, dark and alcohol-free commercial lager beers
2011; Wiley; Volume: 91; Issue: 6 Linguagem: Inglês
10.1002/jsfa.4298
ISSN1097-0010
AutoresDaniel Sancho, Carlos A. Blanco, Isabel Caballero, Ana Pascual‐Maté,
Tópico(s)Electrochemical Analysis and Applications
ResumoJournal of the Science of Food and AgricultureVolume 91, Issue 6 p. 1142-1147 Research Article Free iron in pale, dark and alcohol-free commercial lager beers Daniel Sancho, Daniel Sancho Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this authorCarlos A. Blanco, Corresponding Author Carlos A. Blanco cblanco@iaf.uva.es Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainDpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain.Search for more papers by this authorIsabel Caballero, Isabel Caballero Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this authorAna Pascual, Ana Pascual Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this author Daniel Sancho, Daniel Sancho Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this authorCarlos A. Blanco, Corresponding Author Carlos A. Blanco cblanco@iaf.uva.es Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainDpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain.Search for more papers by this authorIsabel Caballero, Isabel Caballero Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this authorAna Pascual, Ana Pascual Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingeniarías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainSearch for more papers by this author First published: 15 February 2011 https://doi.org/10.1002/jsfa.4298Citations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract BACKGROUND: A highly sensitive, selective, rapid, reliable and inexpensive method has been developed for the direct analysis of free iron in 40 samples of bottled lager beer. RESULTS: A differential pulse adsorptive stripping voltammetry technique at a hanging mercury drop electrode without any sample digestion was performed. The iron content in the analysed samples was in the range of 41 to 165 ppb. CONCLUSIONS: The results point out that dark beers keep the highest free iron concentrations, which may be related to the highest amounts of minor ingredients in dark beers. Meanwhile, alcohol-free beers present the lowest free iron concentrations. Some discussion is presented regarding the basis of the free and complexed iron in beer and its participation as an essential element in the human diet. Copyright © 2011 Society of Chemical Industry Citing Literature Volume91, Issue6April 2011Pages 1142-1147 RelatedInformation
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