Processing and Impact on Antioxidants in Beverages

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books.

• Section 1: Composition and Characterization of Antioxidants1. Anthocyanic compounds and antioxidant capacity in fortified wines2. Endogenous antioxidants and antioxidant activities of beers3. Antioxidants in coffee4. Antioxidant Capacity of Green Tea (Camellia sinensis)5. Antioxidant capacities of herbal infusions6. Antioxidant capacity of soft drinksSection 2: Effects of Production and Processing 7. Anti-oxidants in wine during fermentation8. Effects of aging on the antioxidant capacity of red wines9. Effects of varieties and growing conditions on antioxidant capacity of coffee10. Effects of preparation techniques on the antioxidant capacity of coffee brews11. Applications of Enzymes in Processing Green Tea Beverages: Impact on antioxidants12. Antioxidant capacity of tea: Effect of processing and storage13. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors14. Antioxidants of Rooibos beverages: Role of plant composition and processing15. Antioxidant activity of mate tea and effects of processing16. Antioxidants in goji berry juice (Lycium barbarum) and effects of processing steps17. Acai (Euterpe oleracea Mart.) liquefied pulp for drinking and their antioxidant capacities during processing18. The impact of processing and storage in the (poly)phenolic fraction of pomegranate juices19. Influence of high-pressure and ultra-high pressure-homogenisation on antioxidants in fruit juice20. Enzymatic debittering on antioxidant capacity of grapefruit juice21. Production processes of orange juice and effects on antioxidant components22. Total antioxidant capacity of flavoured waters23. Antioxidant activity of soy-based drinks and effects of processingSection 3: Selective Assays for Antioxidants 24. The CUPRAC methods of antioxidant measurement for beverages25. The use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays in the assessment of beverages antioxidant properties26. Methodology for the measurement of antioxidant capacity of coffee: A validated platform composed of three complementary antioxidant assays27. Off-line HPLC integrated to total antioxidant capacity measurement of beverages28. HPLC assays for antioxidant assays of beverages29. Analytical methods for determination of polyphenols in beer30. Deriving a global antioxidant score for commercial juices by multivariate graphical and scoring techniques: applications to blackcurrant juice