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Journal of Agricultural Science and Technology، جلد ۲۷، شماره ۳، صفحات ۶۱۷-۶۲۸
عنوان فارسی
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عنوان انگلیسی Comprehensive Analysis of Bioactive Compounds in Malt Beverages: A Chemometric Approach for Quality Control
چکیده انگلیسی مقاله Organic acids remarkably affect the microbial control, stability, and organoleptic characteristics (flavor, color and aroma) of beverages. This study focuses on the determination of organic acids, including oxalic, citric, tartaric, malic, succinic, lactic, fumaric, acetic, propionic, and gallic acid, in 100 commercial malt beverages from different brands (five Iranian and five various imported brands) and flavored variants (classic, pomegranate, peach, tropical and lemon). In addition, the contents of total phenols, total flavonoids, ascorbic acid, and free amino acids were measured to assess the overall composition. Liquid Chromatography (LC) was employed to develop a method for analyzing the organic acids, while spectrophotometric techniques were used for quantifying other bioactive compounds. The results revealed significant variations in the organic acid profiles, with succinic acid being the most abundant, while tartaric acid was absent in all samples. Chemometrics technique (PCA method) was applied to classify the results. The results show that PCA can classify the malt drinks based on the additive values with a very high precision. To improve the quality control of malt beverages, some extra assessments, like organic acids and free amino nitrogen determination, should be considered for Iranian National Standard.
کلیدواژه‌های انگلیسی مقاله Liquid chromatography,Organic Acid,spectrophotometry
نویسندگان مقاله Fatemeh Zamani Mazdeh |
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Fatemeh Salami |
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Fatemeh Niazi |
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Anita Chalipour |
Food and Drug Administration, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Zahra Tamiji |
Food and Drug Administration, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Mohsen Amini |
Food and Drug Administration, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Mahdieh Salehifar |
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

Mannan Hajimahmoodi |
Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Islamic Republic of Iran.

نشانی اینترنتی https://jast.modares.ac.ir/article_17038_bb313fa9a85fe716f05c5a541ac3f80f.pdf
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