Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

Martínez-Moreno, Alejandro; Vegara, Salud; Herranz-López, María; Martí, Nuria; Valero, Manuel; Micol, Vicente; Saura, Domingo

doi:10.1002/jib.387

Cited by 35 publications

(34 citation statements)

References 36 publications

(38 reference statements)

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“…The predominating anthocyanins were derivatives of pelargonidin (Pg-3-gal, Pg-3-rob); however, the highest concentration was determined in the meads with the addition of juice made of red fruits. Anthocyanins are a group of compounds characterized by a relatively low stability because they are sensitive to light and temperature and to changes in pH value, and this may be the reason for their decreased concentration in the finished product [ 34 , 35 , 36 ]. The other anthocyanins were detected only in the meads with the addition of juice from red fruits of Cornelian cherry.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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In this study, we investigated the effect of Cornelian cherry cultivars differing in fruit color (“Yantaryi”—yellow fruits, “Koralovyi”—coral fruits, “Podolski”—red fruits) on physicochemical characteristics, antioxidative properties, and contents of iridoids and polyphenols in meads with the addition of juices made of their fruits. “Trójniak” type meads (1:2 honey to water volume) were manufactured from multifloral honey, to which Cornelian cherry fruit juice was added before fermentation. Concentrations of individual iridoids and polyphenols were determined using HPLC analysis with a thermostat refractometric detector, model RID-10A. The total polyphenol content was determined based on testing with Folin–Ciocalteu (F-C) reagent, whereas the antioxidative properties were determined using DPPH• (2,2-Diphenyl-2-picryl-hydrazyl), ABTS•⁺ (2,2′-Azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) assays. Cultivar of Cornelian cherry fruits influenced both the antioxidative properties and the concentrations of polyphenols and iridoids. The highest concentration of total polyphenols (F-C), accounting for 898.7 mg gallic acid (GAE)/L, was determined in the mead with juice made of red fruits; this mead was also characterized by the strongest antioxidative capabilities measured with ABTS•⁺ and FRAP assays. Among the iridoids determined in the Cornelian cherry meads, loganic acid was found to prevail and its highest concentration, reaching 77.8 mg loganic acid (LA)/L mead, was determined in the mead with the coral-fruit juice. Study results indicate that Cornelian cherry meads have a high content of biologically active iridoids and phenolic acids which display valuable antioxidative properties.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

et al. 2018

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“…The TMA content was monitored over 21 days of storage under refrigeration conditions, and a significant decrease was registered over the entire tested period for all beer samples supplemented with EPE (p < 0.05). This trend can be explained by the fact that TMA are relatively unstable and are susceptible to degradation upon the action of several factors, such as the storage temperature, pH, oxygen, and light access [34]; hence, their concentration decreased until the end of storage. Over the entire storage period, significant linear correlations were identified between TMA and the EPE concentration (R 2 ranging from 0.9897 to 0.9995 and p < 0.005).…”

Section: Phytochemical Characterization Of Beer Enriched With Epementioning

confidence: 99%

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

et al. 2020

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Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.

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“…Frequently, in an effort to develop interesting beer flavors, sugar sources other than barley malt are used (e.g., lentil [4], buckwheat [5], triticale [6], oats [7], black rice [8]). Another method of influencing organoleptic characteristics is through enriching beer with new, herb-derived aromas, as well as other aromas originating from biological materials [9]. A recent and very promising method of creating unique beer has been the application of non-Saccharomyces strains, known from the wine industry, in combination with brewing technology.…”

Section: Introductionmentioning

confidence: 99%

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

et al. 2020

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Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

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Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

Cited by 35 publications

References 36 publications

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Characteristics of Biologically Active Compounds in Cornelian Cherry Meads

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

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