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

Max Schmallegger, Georg Gescheidt*

*Corresponding author for this work

Research output: Contribution to journalArticle

Abstract

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.

Original languageEnglish
Pages (from-to)2013-2016
Number of pages4
JournalJournal of chemical education
Volume95
Issue number11
DOIs
Publication statusPublished - 13 Nov 2018

Keywords

  • EPR/ESR Spectroscopy
  • Free Radicals
  • Hands-On Learning/Manipulatives
  • Physical Chemistry
  • Upper-Division Undergraduate

ASJC Scopus subject areas

  • Chemistry(all)
  • Education

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