Phenolics Profile and Antioxidant Activity of Special Beers

Abstract

The antioxidant activity and polyphenols content of beer associated with its low alcohol content are relevant factors for an evaluation of the nutritional quality of beer. To investigate the effect of adding foods on the nutritional quality of beer, seven special beers that were commercially available and produced adding natural foods (walnut, chestnut, cocoa, honey, green tea, coffee, and licorice) during the fermentation process were analyzed for their polyphenols and flavonoids contents, phenolics profile, and antioxidant activity. The results obtained showed that most of the special beers under study possessed antioxidant activity, as well as total polyphenols and flavonoids contents notably higher as compared with the five conventional beers analyzed. The highest polyphenols and flavonoids contents were exhibited in cocoa, walnut, chestnut, and licorice beers, followed by coffee, honey, and green tea beers. Antioxidant activity decreased in the order walnut, cocoa, chestnut, licorice, coffee, honey, and green tea. Most special beers were enriched in catechin, epicatechin, rutin, myricetin, quercetin, and resveratrol. The content of phenolic acids, especially ferulic, p-coumaric, syringic, and sinapic acids was generally higher in special beers as compared with conventional beers. Our findings showed that the addition of natural foods during the fermentation process remarkably increased antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.

Non-Alcoholic and Craft Beer Production and Challenges

“…Moreover, enhanced contents of phenolic acids such as ferulic, p-coumaric, syringic, and sinapic acids were found in the reinvented beers as compared with regular ones. This indicated that adding natural foods during the fermentation process resulted in the production of beers with improved antioxidant activity and superior phenolics profile [118]. Moreover, beers rich in phenolic antioxidants exhibits higher quality, more stable flavor and aroma, foam stability, and longer shelf life with respect to beers with lower antioxidant activity.…”

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

“…In a study with Italian special beers, Nardini and Foddai (2020) [ 25 ] verified that the highest antioxidant activities were obtained for walnut beer followed by cocoa, chestnut, licorice, and coffee beers. This fact is in accordance with the higher polyphenols and flavonoids total contents observed in these same samples.…”

“…Craft beers produced with the addition of fruits, spices, or natural foods during the fermentation process have become very popular throughout the world, responding to consumer requests for new gustatory, olfactory, and visual stimuli. In this way, the addition of natural products to the beverage can increase the content of bioactive compounds and the oxidative stability of the beverage [ 11 , 25 ]. Despite that beer is considered a beverage rich in bioactive and antioxidant substances, such as phenolic compounds, a great amount of information can still be explored regarding the presence of these compounds in craft beers due to the diversity of substances present in the beverage [ 22 ].…”

Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads

“…Other authors investigated changes in polyphenolic content in the production of beverages such as grape wines [8], sparkling wines [9], beer [10] or ciders [11]. Regarding meads, the literature contains research papers analyzing the composition and changes in the content of phenolic compounds under the influence of herbal or fruit additives [2] as well as under the influence of the yeast strain and heating process of the honey wort [12].…”