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Fatemeh Zamani Mazdeh1 
, Fatemeh Salami2 , Fatemeh Niazi2 , Anita Chalipour1 , Zahra Tamiji1 , Mohsen Amini3 , Mahdieh Salehifar2 , Mannan Hajimahmoodi * 4
, Fatemeh Salami2 , Fatemeh Niazi2 , Anita Chalipour1 , Zahra Tamiji1 , Mohsen Amini3 , Mahdieh Salehifar2 , Mannan Hajimahmoodi * 4
1- Food and Drug Administration, Tehran University of Medical Sciences, Tehran, Iran
2- Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
3- Medicinal Chemistry, Faculty of Pharmacy , Tehran University of Medical Sciences, Tehran, Iran
4- Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran ,mannanhajimahmoodi@gmail.com
2- Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
3- Medicinal Chemistry, Faculty of Pharmacy , Tehran University of Medical Sciences, Tehran, Iran
4- Drug and Food Control Department, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran ,
Abstract: (197 Views)
The growing global consumption of non-alcoholic drinks has brought attention to the characterization and quality control of popular beverages such as malt beverages. Organic acids remarkably impact on 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. For better data analysis, chemometrics technique (PCA method) was applied to classify achieved results. The results show that PCA can classify the malt drinks based on the additive values with a very high precision. In order to improve the quality control of malt beverages, it is recommended that some extra assessments like organic acids and free amino nitrogen determination tests would better to be considered at Iranian national standard.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2023/07/23 | Accepted: 2024/01/1
Received: 2023/07/23 | Accepted: 2024/01/1
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