Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Abstract

Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

“…A strong positive correlation was observed between the content of polyphenols (TPC) and the level of browning index expressed in absorbance units (r = 0.93), the ability to reduce iron ions (FRAP) (r = 0.91), antioxidant capacity ABTS •+ (r = 0.75), the content of HMF (r = 0.87) and dextrins (r = 0.82). The influence of polyphenolic compounds on the antioxidant activity has already been demonstrated many times [ 26 , 27 , 28 , 29 ]. The analysis showed significant correlation between the results of the antioxidant capacity test with the ABTS •+ and FRAP methods.…”

“…The antioxidant activity of various types of beers and main raw materials used for their production has been repeatedly described in the literature. The influence of the addition of various malts, hops, fruits or fruit juices and their application on the physicochemical parameters and the sensory profile of beer have also been studied [ 23 , 24 , 25 , 26 , 27 , 28 ]. Additionally, it has been shown that dark beers possess a considerably higher content of polyphenols and antioxidative activity than pale beers [ 29 , 30 , 31 ].…”

Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning

“…Based on the latest research, beers' physicochemical analysis has been mainly based on the bioactive compounds in craft beers [1], volatiles, and antioxidant properties when adding fruit using gas chromatography/mass-spectroscopy (GC-MS) and high-performance liquid chromatography (HPLC) [1][2][3]. Many other studies coupled these analyses of quality traits with sensory trials when analyzing processes to change beer characteristics, such as ultrasound-assisted thermal processing [4], antioxidant activity through natural additives [5][6][7], for sweet potato beers [8] and commercial beers [9].…”

Flavor and Aroma Analysis as a Tool for Quality Control of Foods

“…In the second topic of studies of different processing and conditions, six manuscripts have been published [ 4 , 5 , 6 , 7 , 8 , 9 ]. The authors provide an overview of recent advances made in the field of food processing establishing the best processing conditions in order to obtain food based products with a high quality in terms of aroma, flavor and, consequently, consumer satisfaction.…”

“…The same authors claim that still this novel confectionary product must be improved and propose further investigations related to (i) hydrating gelatin in pomegranate juice instead of water and (ii) optimizing the drying step. The third study by Gasinski et al [ 6 ] performed an assessment of volatile compounds among other determinators of beers enriched with dotted hawthorn ( Crataegus punctate ) by two ways of addition, fruit or juice. The study indicated that the addition of hawthorn led to a beer with an increased total content of polyphenolic compounds and antioxidant activity.…”