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Characterization of phenolics content and antioxidant activity of different beer types.
J Agric Food Chem. 2010 Oct 13; 58(19):10677-83.JA

Abstract

Despite the wide literature describing the biological effects of polyphenols, scarce data are available on their content in the human diet. This study examined total polyphenols content, free and total phenolic acids profile, and antioxidant activity of different commercial beers types (abbey, ale, bock, wheat, lager, pilsner, and dealcoholized). Ferulic acid is by far the most abundant phenolic acid in beers, followed by sinapic, vanillic, caffeic, p-coumaric, and 4-hydroxyphenylacetic acids. Ferulic, caffeic, syringic, sinapic, and, to a lesser extent, vanillic acids are present in beers mainly as bound forms, whereas p-coumaric and 4-hydroxyphenylacetic acids are generally present equally in free and bound forms. Total polyphenols and phenolic acids contents greatly vary among different beer types (i.e., total polyphenols, from 366 μg/mL gallic acid equivalents for dealcoholized beers to 875 μg/mL gallic acid equivalents for bock beers, with higher values measured in bock, abbey, and ale beers and lower values in dealcoholized beers). Similarly, the antioxidant activity measured with the ferric reducing antioxidant power (FRAP) assay is remarkably different depending on beer type (from 1525 μM for dealcoholized beers to 4663 μM for bock beers), with higher values in bock, abbey, and ale beers and lower values in dealcoholized beers. FRAP values strictly correlate with polyphenols and phenolic acids content. The contribution of single phenolic acids to the antioxidant activity measured with FRAP assay was also studied.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Piazzon A
National Institute for Food and Nutrition Research, Via Ardeatina 546, 00178 Rome, Italy.
Forte M
No affiliation info available
Nardini M
No affiliation info available

MeSH

AntioxidantsBeerCoumaric AcidsEthanolFerric CompoundsFlavonoidsOxidation-ReductionPhenolsPolyphenols

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20822144

Citation

Piazzon, Alessandro, et al. "Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types." Journal of Agricultural and Food Chemistry, vol. 58, no. 19, 2010, pp. 10677-83.
Piazzon A, Forte M, Nardini M. Characterization of phenolics content and antioxidant activity of different beer types. J Agric Food Chem. 2010;58(19):10677-83.
Piazzon, A., Forte, M., & Nardini, M. (2010). Characterization of phenolics content and antioxidant activity of different beer types. Journal of Agricultural and Food Chemistry, 58(19), 10677-83. https://doi.org/10.1021/jf101975q
Piazzon A, Forte M, Nardini M. Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types. J Agric Food Chem. 2010 Oct 13;58(19):10677-83. PubMed PMID: 20822144.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of phenolics content and antioxidant activity of different beer types. AU - Piazzon,Alessandro, AU - Forte,Monica, AU - Nardini,Mirella, PY - 2010/9/9/entrez PY - 2010/9/9/pubmed PY - 2011/2/4/medline SP - 10677 EP - 83 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 19 N2 - Despite the wide literature describing the biological effects of polyphenols, scarce data are available on their content in the human diet. This study examined total polyphenols content, free and total phenolic acids profile, and antioxidant activity of different commercial beers types (abbey, ale, bock, wheat, lager, pilsner, and dealcoholized). Ferulic acid is by far the most abundant phenolic acid in beers, followed by sinapic, vanillic, caffeic, p-coumaric, and 4-hydroxyphenylacetic acids. Ferulic, caffeic, syringic, sinapic, and, to a lesser extent, vanillic acids are present in beers mainly as bound forms, whereas p-coumaric and 4-hydroxyphenylacetic acids are generally present equally in free and bound forms. Total polyphenols and phenolic acids contents greatly vary among different beer types (i.e., total polyphenols, from 366 μg/mL gallic acid equivalents for dealcoholized beers to 875 μg/mL gallic acid equivalents for bock beers, with higher values measured in bock, abbey, and ale beers and lower values in dealcoholized beers). Similarly, the antioxidant activity measured with the ferric reducing antioxidant power (FRAP) assay is remarkably different depending on beer type (from 1525 μM for dealcoholized beers to 4663 μM for bock beers), with higher values in bock, abbey, and ale beers and lower values in dealcoholized beers. FRAP values strictly correlate with polyphenols and phenolic acids content. The contribution of single phenolic acids to the antioxidant activity measured with FRAP assay was also studied. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20822144/Characterization_of_phenolics_content_and_antioxidant_activity_of_different_beer_types_ L2 - https://doi.org/10.1021/jf101975q DB - PRIME DP - Unbound Medicine ER -