Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

Cheiran, Kamila Patikowski; Raimundo, Victória Puls; Manfroi, Vítor; Anzanello, Michel J.; Kahmann, Alessandro; Rodrigues, Eliseu; Frazzon, Jeverson

doi:10.1016/j.foodchem.2019.01.198

Cited by 71 publications

(65 citation statements)

References 47 publications

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“…As previously discussed, large breweries often use alternative means to produce a more cost-effective product, such as less expensive raw materials. In general, craft breweries only use raw materials, such as barley and hops, and less often, wheat during beer production, which may be related (in part) to the presence of different and more abundant phenolic compounds in craft beers [82,83,84].…”

Section: Beer Phenolic Compounds Profilementioning

confidence: 99%

“…Phenolic compounds, such as hydroxycinnamic acids ( p -coumaric acid and isoferulic acid) and flavan-3-ols (catechins and epicatechins), in malt and beer have a strong impact on antioxidant activity (increased shelf-life) and colloidal stability (foam and haze) of beer. Polyphenolic compounds in beer are mainly derived from malt (75%) and hop (25%) and they are claimed to be one of the major sources of beer antioxidants [80,83,87]. Cheiran et al (2019) studies identified fifty-seven phenolic compounds by HPLC-DAD-ESI-MS/MS measurements, and 12 of these compounds had never been previously identified in beer [82].…”

Section: Beer Phenolic Compounds Profilementioning

confidence: 99%

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Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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The production and consumption of beer plays a significant role in the social, political, and economic activities of many societies. During brewing fermentation step, many volatile and phenolic compounds are produced. They bring several organoleptic characteristics to beer and also provide an identity for regional producers. In this review, the beer compounds synthesis, and their role in the chemical and sensory properties of craft beers, and potential health benefits are described. This review also describes the importance of fermentation for the brewing process, since alcohol and many volatile esters are produced and metabolized in this step, thus requiring strict control. Phenolic compounds are also present in beer and are important for human health since it was proved that many of them have antitumor and antioxidant activities, which provides valuable data for moderate dietary beer inclusion studies.

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Section: Beer Phenolic Compounds Profilementioning

confidence: 99%

Section: Beer Phenolic Compounds Profilementioning

confidence: 99%

Beer Molecules and Its Sensory and Biological Properties: A Review

et al. 2019

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“…This implies that more work is required to consider not just the concentration and range of polyphenols in beers, but also how the polyphenols found in beers are metabolized and absorbed in the human digestive tract. It has been estimated that around 57 phenolic and 11 nitrogenous compounds have been identified in craft beer, with 12 of these being only identified in beers [36]. There is some capacity to use some of these molecules to differentiate between craft beer styles, such as caffeoyl-and coumarolyquinic acids, coumaric acid, kaempferol-3-O-rutinoside and proanthocyanidin B dimers III and V, which can differentiate IPA, lager and weiss beers [36].…”

Section: Analysis Of Polyphenols and Phenolics In Beermentioning

confidence: 99%

A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites

2020

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Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain that warrant further investigation. The challenge of considering any potential health benefits of beer are restricted by the negative consequences of its alcohol and energy content. There is potential to enhance the bioactive qualities of beer whilst reducing the alcohol and energy content through novel brewing approaches often used in craft brewing, in terms of ingredients, brewing methods and type of fermentation. Consumer demand to produce a greater variety of beer types, including alcohol-free beers, may also help to increase the number of beers which may have greater potential to improve health, with lower levels of alcohol, while still being tasty products. As low alcohol, prebiotic and bioactive containing beers are developed, it is important that their potential health benefits and risks are fully assessed.

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“…However, many of the most interesting beer polyphenols belong to hops. Dried hops contain 4–14% polyphenols, mainly phenolic acids, prenylated chalcones, flavonoids, catechins, epicatechins, and proanthocyanidins [64]. Xanthohumol and its derivates mainly appear during brewing and particularly during the boiling of the wort.…”

Section: Beer Polyphenols and Its Relationship With Gut Microbiotamentioning

confidence: 99%

A New Perspective on the Health Benefits of Moderate Beer Consumption: Involvement of the Gut Microbiota

et al. 2019

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Beer is the most widely consumed fermented beverage in the world. A moderate consumption of beer has been related to important healthy outcomes, although the mechanisms have not been fully understood. Beer contains only a few raw ingredients but transformations that occur during the brewing process turn beer into a beverage that is enriched in micronutrients. Beer also contains an important number of phenolic compounds and it could be considered to be a source of dietary polyphenols. On the other hand, gut microbiota is now attracting special attention due to its metabolic effects and as because polyphenols are known to interact with gut microbiota. Among others, ferulic acid, xanthohumol, catechins, epicatechins, proanthocyanidins, quercetin, and rutin are some of the beer polyphenols that have been related to microbiota. However, scarce literature exists about the effects of moderate beer consumption on gut microbiota. In this review, we focus on the relationship between beer polyphenols and gut microbiota, with special emphasis on the health outcomes.

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Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

Cited by 71 publications

References 47 publications

Beer Molecules and Its Sensory and Biological Properties: A Review

Beer Molecules and Its Sensory and Biological Properties: A Review

A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites

A New Perspective on the Health Benefits of Moderate Beer Consumption: Involvement of the Gut Microbiota

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