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Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity.
Food Chem. 2016 May 15; 199:105-13.FC

Abstract

In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.

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Authors+Show Affiliations

Moura-Nunes N
Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, R. São Francisco Xavier, 524 Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12002, 20559-900 Rio de Janeiro, Brazil. Electronic address: nunesnathalia@yahoo.com.br.
Brito TC
Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: tharcilacazaroti@hotmail.com.
da Fonseca ND
Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: niveadiasdafonseca@gmail.com.
de Aguiar PF
Laboratório de Quimiometria, Departamento de Química Analítica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 517, 21949-909 Rio de Janeiro, Brazil. Electronic address: paula.fdeaguiar@gmail.com.
Monteiro M
Laboratório de Alimentos Funcionais, Departamento de Nutrição Básica e Experimental, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, sala J2-16, 21941-902 Rio de Janeiro, Brazil. Electronic address: mariana@nutricao.ufrj.br.
Perrone D
Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: danielperrone@iq.ufrj.br.
Torres AG
Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil. Electronic address: torres@iq.ufrj.br.

MeSH

AntioxidantsBeerBrazilLeast-Squares AnalysisPhenolsPlant ExtractsRefractometry

Pub Type(s)

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

Language

eng

PubMed ID

26775950

Citation

Moura-Nunes, Nathália, et al. "Phenolic Compounds of Brazilian Beers From Different Types and Styles and Application of Chemometrics for Modeling Antioxidant Capacity." Food Chemistry, vol. 199, 2016, pp. 105-13.
Moura-Nunes N, Brito TC, da Fonseca ND, et al. Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity. Food Chem. 2016;199:105-13.
Moura-Nunes, N., Brito, T. C., da Fonseca, N. D., de Aguiar, P. F., Monteiro, M., Perrone, D., & Torres, A. G. (2016). Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity. Food Chemistry, 199, 105-13. https://doi.org/10.1016/j.foodchem.2015.11.133
Moura-Nunes N, et al. Phenolic Compounds of Brazilian Beers From Different Types and Styles and Application of Chemometrics for Modeling Antioxidant Capacity. Food Chem. 2016 May 15;199:105-13. PubMed PMID: 26775950.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity. AU - Moura-Nunes,Nathália, AU - Brito,Thárcila Cazaroti, AU - da Fonseca,Nívea Dias, AU - de Aguiar,Paula Fernandes, AU - Monteiro,Mariana, AU - Perrone,Daniel, AU - Torres,Alexandre Guedes, Y1 - 2015/11/30/ PY - 2015/09/04/received PY - 2015/11/23/revised PY - 2015/11/28/accepted PY - 2016/1/19/entrez PY - 2016/1/19/pubmed PY - 2016/9/16/medline KW - 3,4-Dihydroxybenzoic acid (PubChem CID-72) KW - 3,4-Dihydroxyphenylacetic acid (PubChem CID-547) KW - 4-Hydroxyphenylacetic acid (PubChem CID-127) KW - 5-Caffeoylquinic acid (PubChem CID-1794427) KW - Benzoic acid (PubChem CID-243) KW - Brewing KW - FRAP KW - Ferulic acid (PubChem CID-445858) KW - Gallic acid (PubChem CID-370) KW - Multivariate data analysis KW - Partial least squares (PLS) KW - Principal component analysis (PCA) KW - Syringic acid (PubChem CID-10742) KW - Vanillic acid (PubChem CID-8468) KW - p-Coumaric acid (PubChem CID-637542) SP - 105 EP - 13 JF - Food chemistry JO - Food Chem VL - 199 N2 - In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26775950/Phenolic_compounds_of_Brazilian_beers_from_different_types_and_styles_and_application_of_chemometrics_for_modeling_antioxidant_capacity_ DB - PRIME DP - Unbound Medicine ER -