Reactivity of lupulones, terpenes, prenylated flavonoids and thiol-containing compounds towards radicals formed during the beer aging

Author(s)

Natália Ellen Castilho de Almeida

• Document type: Doctoral Thesis
• Press: São Carlos.
• Institution: Universidade de São Paulo (USP). Instituto de Química de São Carlos (IQSC/BT)
• Defense date: 2014-09-26

Examining board members

Daniel Rodrigues Cardoso; Luiz Alberto Colnago; Antonio Aprigio da Silva Curvelo; Edson Rodrigues Filho

• Advisor: Daniel Rodrigues Cardoso

Abstract

The reactivity of lupulones, terpenes, prenilated flavonoids and thiol-containing compounds was evaluated towards the 1-hydroxyethyl radical (HER) to provide a better knowledge of the redox balance of beer. The apparent rate constants (kap) for the reaction between HER and the substrates were obtained through a competitive kinetic approach using the spin-trap 4-POBN as a competitor and by monitoring the radical adduct by EPR. From the obtained values of kap (108 L mol-1 s-1 for lupulones, from 105 to 107 L mol-1 s-1 for terpenes, 109 L mol-1 s-1 for prenylated flavonoids, and from 108 to 109 L mol-1 s-1 thiol compounds) and the average concentrations of these compounds in beer, it is possible to infer that the extension of the thermal degradation on the beverage is enhanced according to: lupulones > thiol compounds > prenylated flavonoids > terpenes. The reaction products were identified by mass spectrometry, and by electrochemical investigations and ab initio (DFT) calculation, a reaction mechanism has been proposed. The degradation products for the reaction with HER were: hydroxide derivatives and HER addition products for the lupulones; hydroxide derivatives for terpenes; HER addition derivatives for prenylated flavonoids; and disulfides for thiol cmpounds. In similar experiments it was determined the kap for the reaction among methyl ester derivatives of unsaturated fatty acids and sterols with HER, with kap values ranging from (2.7 ± 0.1) x 107 to (5.2 ± 0.1) x 107 L mol-1 s-1 for the methyl docosahexanoate and ergosterol, respectively. The obtained kinetic data may contribute for a better knowledge of the thermal oxidative degradation of beer, as well as may suggest that prenylated polyphenols could present a significant antioxidant effect in the human body through its consumption and absorption. (AU)

• FAPESP's process: 11/09273-4 - Reactivity of terpenes and prenylflavonoids towards radicals formed during the aging process of beer
• Grantee: Natália Ellen Castilho de Almeida
• Support Opportunities: Scholarships in Brazil - Doctorate