| Abstract
| - A number of potential antioxidants have been evaluated for their effect on formation of radicals inbeer using the electron spin resonance (ESR) lag phase method. Sulfite was found to be the onlycompound that was able to delay the formation of radicals, whereas phenolic compounds such asphenolic acids, catechin, epicatechin, and proanthocyanidin dimers had no effect on the formationof radicals. Ascorbate, cystein, and cysteamin were on the other hand found to be prooxidants. It issuggested that antioxidants must be able to either scavenge peroxides or trap metal ions in orderto be effective in beer. The effectiveness of sulfite is suggested to be a consequence of its two-electronnonradical producing reaction with peroxides. Keywords: Beer; ESR spin trapping; radicals; antioxidants
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