Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements

Lazzari, Anderson; Barbosa, Heloísa Dias; Filho, Evandro Ribeiro Machado; Silva, Lucas Henrique Maldonado da; Anjo, Fernando Antônio; Sato, Francielle; Rosa, Cássia Inês Lourenzi Franco; Matumoto‐Pintro, Paula Toshimi

doi:10.1080/03610470.2022.2053638

Cited by 4 publications

(1 citation statement)

References 60 publications

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“…In another study, the total polyphenol contents and the ABTS and DPPH radical scavenging activities in beer were increased by 42.8%, 44.3%, and 42.4%, respectively, with the addition of mango juice [42]. Moreover, high levels of total phenolic compounds and antioxidant activity were achieved by the replacement of hops with rubim (Leonurus sibiricus L.) and mastruz (Chenopodium ambrosioides L.) [44]. Most similar studies have analyzed the polyphenols of carob syrups and carob pulp extracted usually in various organic solvents rather than in water, whereas in this study the polyphenols were extracted during the traditional preparation of carob syrup with water.…”

Section: Total Phenolic Content (Tpc) Antioxidant Activity and Antira...mentioning

confidence: 98%

Fermentation of a Strong Dark Ale Hybrid Beer Enriched with Carob (Ceratonia siliqua L.) Syrup with Enhanced Polyphenol Profile

Pyrovolou,

Tataridis,

Revelou

et al. 2024

Applied Sciences

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There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this study was to develop a strong dark ale hybrid beer enriched with carob syrup prepared by using carob fruits from the University Campus (Athens, Greece). Three batches of beer were fermented, a dark ale (6% alcohol by volume or ABV) without carob and two strong dark ale beers (8% and 10% ABV) with carob syrup. After the second fermentation (bottle conditioning, 60 days), both carob beers had significantly increased bioactivity. The total phenolic content (176.4 mg GAE/100 mL), the antiradical activity (206.6 mg Trolox Equivalent (TE)/100 mL), and the antioxidant activity (838.2 mg Fe2+/100 mL) of the carob strong dark ale 10% ABV beer was increased by more than three times, six times, and eight times, respectively, compared to the standard dark ale (6% ABV) without carob. Moreover, LC-QToF-MS analysis ascertained the enhancement of the phenolic profile of carob beers by ten phenolic compounds compared to the control dark ale beer without carob, indicating their significant antioxidant activity.

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Section: Total Phenolic Content (Tpc) Antioxidant Activity and Antira...mentioning

confidence: 98%

Fermentation of a Strong Dark Ale Hybrid Beer Enriched with Carob (Ceratonia siliqua L.) Syrup with Enhanced Polyphenol Profile

Pyrovolou,

Tataridis,

Revelou

et al. 2024

Applied Sciences

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Evaluation of polyphenols content and antioxidant ability of commercial herbal beer

Chen

Peng

et al. 2023

Syst Microbiol and Biomanuf

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Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles

Dziedziński

Stachowiak

Kobus‐Cisowska

et al. 2023

Electronic Journal of Biotechnology

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Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements

Cited by 4 publications

References 60 publications

Fermentation of a Strong Dark Ale Hybrid Beer Enriched with Carob (Ceratonia siliqua L.) Syrup with Enhanced Polyphenol Profile

Fermentation of a Strong Dark Ale Hybrid Beer Enriched with Carob (Ceratonia siliqua L.) Syrup with Enhanced Polyphenol Profile

Evaluation of polyphenols content and antioxidant ability of commercial herbal beer

Supplementation of beer with Pinus sylvestris L. shoots extracts and its effect on fermentation, phenolic content, antioxidant activity and sensory profiles

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