Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

Moura‐Nunes, Nathália; Brito, Thárcila Cazaroti; Fonseca, Nívea Dias da; Aguiar, Paula Fernandes de; Monteiro, Mariana; Perrone, Daniel; Torres, Alexandre Guedes

doi:10.1016/j.foodchem.2015.11.133

Cited by 85 publications

(81 citation statements)

References 32 publications

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“…The results obtained were significantly higher than those of Moura‐Nunes et al , using Brazilian beers of different types and styles (0.9–1.75 mmol TE/L), and Zhao et al , who used commercial lager beers from Chinese markets (0.55–1.95 mmol TE/L). Additionally, with the exception of styles 2 and 5, the other styles were significantly higher than the results from Zhao et al in commercial lager beers from Chinese markets (0.16–2.23 mmol TE/L).…”

Section: Resultscontrasting

confidence: 69%

“…The mature beers of styles 1 and 3 presented significantly higher bitterness units ( p < 0.05). The bitterness units of the mature blue corn malt beers were not significantly different ( p < 0.05) from industrial beers at 15.8 and 21.0 units . All styles of blue corn malt beers showed a significant decrease in bitterness units during the steps of the process, except for style 3.…”

Section: Resultsmentioning

confidence: 77%

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Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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Corn has been widely used in traditionally fermented Mexican beverages. We recently developed a process to prepare beers using 100% pigmented corn varieties that provide polyphenols and anthocyanins with antioxidant properties. Moreover, new styles could be created when modifying the process conditions and ingredients. Thus, we explored the effect of caramel malt addition and different amounts of hops and guajillo chili, generating several styles of blue corn malt beers (BCMB). The objective was to evaluate these effects on selected chemical parameters and antioxidant properties at three different stages of the brewing process. To achieve this, base and caramel malts were obtained and used to develop eight styles of BCMB, using different concentrations of chili and hops, using an ale fermentation process. Eleven chemical properties were determined in the wort, green and mature beer of the eight styles of BCMB. Low‐alcohol beers were obtained and the values of total reducing sugars, alcohol, pH, total acidity, bitterness units and iso‐α‐acids during the stages of the process were similar to barley beers. Additionally, anthocyanin concentration, polyphenols and antioxidant capacity decreased through the process stages. The interaction of the ingredients produced effects on the chemical composition and antioxidant activity in mature beers. After statistical analysis, by both univariate ANOVA and multivariate methods (hierarchical cluster analysis and principal component analysis), a higher concentration of anthocyanins and ABTS antioxidant capacity was founds in two beer styles that were formulated with 85% base malt and 15% caramel malt. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Resultscontrasting

confidence: 69%

Section: Resultsmentioning

confidence: 77%

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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“…Pai et al [37] investigated the TPC and TFC for Indian commercial beers; the results obtained in this study ranged from 160 to 620 mg GAE/L and 14 to 379 mg QE/L, respectively. Moura-Nunes et al [43] evaluated the presence of individual phenolic compounds in different types and styles of Brazilian commercial beers using HPLC. The TPC was determined as a sum of the individual concentrations and the resulting concentrations ranged from 4.6 to 28.3 mg/L.…”

Section: Beer Samples With Incorporation Of Eepmentioning

confidence: 99%

“…The phenolic content and antioxidant activity of beer depend on the quality and quantity of starting materials and on the conditions of process (malting and brewing steps) [9,43]. The flavonoids content varies as a result of barley and hop varieties, growing conditions, brewing methodology, and the style of beer [37].…”

Section: Beer Samples With Incorporation Of Eepmentioning

confidence: 99%

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Ulloa

Vidal

Ávila

et al. 2017

Journal of Chemistry

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Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 mol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.

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“…The phenolic content and antioxidant activity of beer is greatly influenced by raw material choice and the brewing process. Accordingly, a wide variation in phenolic profile and antioxidant activity across commercial beer samples has been shown by a number of research studies . However, when commercial beer samples are studied, there is usually no detailed information available on raw materials and brewing process.…”

Section: Introductionmentioning

confidence: 99%

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

et al. 2019

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BACKGROUND Many studies have confirmed a wide variation in the phenolic content and antioxidant activity of beers. However, when commercial beers are studied, there is usually no information available on the brewing technology applied. In this study, technological parameters were varied systematically to influence the antioxidant content of beer with a view to improving its flavor stability. High‐throughput assays, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) were investigated as fast analytical methods to evaluate the influence of brewing technology on antioxidant activity. RESULTS Beers (n = 12) were brewed with systematic technological variations (malt modification, hopping regime) to influence the antioxidant potential. A late hop addition resulted in significantly higher phenolic content (high‐performance liquid chromatography with diode‐array detection – HPLC‐DAD) and antioxidant activity. Raw protein content and malt modification significantly influenced phenolic content and the antioxidant activity of beers hopped at the beginning of wort boiling. Samples were stored under forced and natural conditions and were evaluated by a sensory panel. The decline of bitter iso‐α‐acids as an analytical marker for oxidative aging was significantly lower in beers brewed from malts with high raw protein content. These samples also had higher antioxidant activity values. Panelists gave higher ratings for beer quality to aged beers with a late hop addition. However, late hopping resulted in enhanced hoppy aroma attributes and therefore an altered aroma profile. CONCLUSIONS Both antioxidant capacity methods were well suited as fast methods to evaluate brewing raw material and technological influence on antioxidant activity. The appropriate choice of barley malt and the malting regime could be promising tools to enhance the antioxidant activity of traditionally hopped beers. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

Cited by 85 publications

References 32 publications

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP

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