METHOD FOR DETERMINING THE ENDOGENOUS ANTIOXIDATIVE POTENTIAL OF BEVERAGES BY MEANS OF ESR SPECTROSCOPY

摘要

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.