Search resultsFree iron in pale, dark and alcohol-free commercial lager beers
Title
Free iron in pale, dark and alcohol-free commercial lager beers
Publication type
Journal Article
Year of Publication
2011
Authors
Journal
Journal of the Science of Food and Agriculture
Volume
91
Issue
6
Pagination
1142 - 1147
Date published
2011
ISBN
00225142 (ISSN)
Keywords
Adsorptive stripping voltammetry, article, beer, beverage, Beverages, comparative study, electrochemical analysis, Electrochemical Techniques, Free iron, international cooperation, Internationality, ion selective electrode, Ion-Selective Electrodes, Iron, iron intake, Iron, Dietary, limit of detection, reproducibility, Reproducibility of Results, Spain
Abstract
BACKGROUND: A highly sensitive, selective, rapid, reliable and inexpensive method has been developed for the direct analysis of free iron in 40 samples of bottled lager beer. RESULTS: A differential pulse adsorptive stripping voltammetry technique at a hanging mercury drop electrode without any sample digestion was performed. The iron content in the analysed samples was in the range of 41 to 165 ppb. CONCLUSIONS: The results point out that dark beers keep the highest free iron concentrations, which may be related to the highest amounts of minor ingredients in dark beers. Meanwhile, alcohol-free beers present the lowest free iron concentrations. Some discussion is presented regarding the basis of the free and complexed iron in beer and its participation as an essential element in the human diet.