pH regulated scavenging activity of beer antioxidants through modified DPPH assay

Antioxidants (AO), known for scavenging free radicals (FR) in their modern role in health and disease have attracted global attention. The hallmark of Gastrointestinal (GI) tract is the diverse pH of buccal (pH 6.85) versus gastric (pH 1-2) versus colonic (pH 7.3) milieu that perhaps determines the absorption and availability of AO in vivo. We have proposed here: 1) a 'novel' microtitre-plate-adaptable 1,1-diphenyl-2-picrylhydrazyl (DPPH) based assay for quantifying AO in general; 2) the AO content in locally popular Light (LB, ethanol approximately 5%) and Strong (SB, ethanol < 8%) beer at their native (4.4 and 4.1, respectively) and physiological (7.3) pH employing this 'novel' assay system has been studied which indicates that pH is the key organizer of events in regulating the scavenging activity of AO.