Antioxidant Activity of Beer: An EPR Experiment for an Undergraduate Physical-Chemistry Laboratory

• Max Schmallegger ^[1] ; Georg Gescheidt ^[1]
  1. [1] Graz University of Technology

     Graz University of Technology

     Graz, Austria

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 95, Nº 11, 2018, págs. 2013-2016
• Idioma: inglés
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• Resumen

  • This laboratory experiment utilizes an exploration of the storage stability of beer to introduce basic aspects of electron-paramagnetic-resonance (EPR) spectroscopy. Radicals formed upon aerobic forced-aging of beer samples are established by using a spin-trap. The students are introduced to basic principles of EPR spectroscopy and food and radical chemistry with a simple example taken from everyday life. The methodology reported provides the students with valuable insights into EPR spectroscopy and the role of free radicals in food chemistry.