Method for Determining the Endogenous Antioxidative Potential of Beverages by ESR Spectroscopy

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This invention provides a method for accurately determining the endogenous antioxidative potential (EAP) of beverage samples such as beer, wine, and juice using electron spin resonance (ESR) spectroscopy. The method uses the spin trap reagent POBN to stabilize specific secondary radicals (preferably hydroxyethyl radicals), allowing for precise measurement without the pH-related distortions found in previous methods. This results in more reliable evaluations of a beverage's oxidative stability, which is crucial for product quality and shelf-life.

Use CasesContent extracted from patent full text and abstract with AI.

• Quality control in breweries, wineries, and juice production to assess and monitor oxidative stability.
• Analysis and optimization of different stages in the beverage production process (e.g., fermentation, storage, filtration, and packaging) to improve product stability.
• Evaluation and comparison of the antioxidant properties of different beverages or beverage recipes.
• Research into the aging processes and shelf-life of beverages.
• Evaluation of the impact of packaging materials (e.g., PET bottles, closures) on the oxidative stability of beverages.
• Development of new beverage formulations with enhanced shelf-life or stability.

BenefitsContent extracted from patent full text and abstract with AI.

• Provides a highly accurate and reproducible method for measuring antioxidative potential, overcoming previous limitations related to pH effects.
• Requires significantly less spin trap reagent (POBN) compared to older methods, resulting in up to 80% cost savings for routine analysis.
• Allows direct measurement in beverages without pH alteration or artifacts, ensuring results reflect the true antioxidative capacity.
• Enables detailed analysis of the influence of ingredients, additives, or process steps on beverage stability.
• Supports timely intervention and process control in beverage manufacturing, leading to improved product quality and economic efficiency.
• Applicable to a wide range of beverages and different types of antioxidant compounds (e.g., ascorbic acid, SO2, polyphenols).

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Patent Abstract

The invention relates to a method for determining the endogenous antioxidative potential (EAP) in a beverage sample, preferably beer, wine, juice or mixtures thereof while using ESR spectroscopy. To be precise, the invention relates to a method for measuring a secondary radical, preferably a hydroxyethyl radical, which is stabilized by a spin trap reagent, the spin trap reagent preferably being N-tert-Butyl-a-(4-pyridyl)nitron-N-oxide (POBN). The invention also relates to a use of the method for assessing the oxidative stability of a beverage sample, to a use of the spin trap reagent, preferably POBN, for measuring the EAP's, and to a kit for carrying out the method. The invention is characterized in that a method is provided with which the pH value effect, which occurs in prior art methods, and the associated influence upon the generation of radicals in the beverage sample to be measured are evaded.