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Characterization of bioactive compounds and antioxidant activity of fruit beers.
Food Chem. 2020 Feb 01; 305:125437.FC

Abstract

Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.

Authors+Show Affiliations

CREA Research Centre for Food and Nutrition, via Ardeatina 546, Rome 00178, Italy. Electronic address: mirella.nardini@crea.gov.it.CREA Research Centre for Plant Protection and Certification, via C. G. Bertero 22, Rome 00156, Italy. Electronic address: ivana.garaguso@crea.gov.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31499290

Citation

Nardini, Mirella, and Ivana Garaguso. "Characterization of Bioactive Compounds and Antioxidant Activity of Fruit Beers." Food Chemistry, vol. 305, 2020, p. 125437.
Nardini M, Garaguso I. Characterization of bioactive compounds and antioxidant activity of fruit beers. Food Chem. 2020;305:125437.
Nardini, M., & Garaguso, I. (2020). Characterization of bioactive compounds and antioxidant activity of fruit beers. Food Chemistry, 305, 125437. https://doi.org/10.1016/j.foodchem.2019.125437
Nardini M, Garaguso I. Characterization of Bioactive Compounds and Antioxidant Activity of Fruit Beers. Food Chem. 2020 Feb 1;305:125437. PubMed PMID: 31499290.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of bioactive compounds and antioxidant activity of fruit beers. AU - Nardini,Mirella, AU - Garaguso,Ivana, Y1 - 2019/08/30/ PY - 2019/04/23/received PY - 2019/08/26/revised PY - 2019/08/27/accepted PY - 2019/9/10/pubmed PY - 2019/12/18/medline PY - 2019/9/10/entrez KW - 2-Hydroxycinnamic acid (o-Coumaric acid, PubChem CID: 637540); KW - 4-Hydroxycinnamic acid (p-Coumaric acid, PubChem CID: 637542); KW - Antioxidant activity KW - Beer KW - Caffeic acid (PubChem CID: 689043); KW - Catechin (PubChem CID: 9064); KW - Cherry KW - Chlorogenic acid (PubChem CID: 1794427); KW - Ferulic acid (PubChem CID: 445858); KW - Flavonoids KW - Fruit KW - Grape KW - Myricetin (PubChem CID: 5281672); KW - Neochlorogenic acid (PubChem CID: 5280633); KW - Orange KW - Phenolic acids KW - Plum KW - Polyphenols KW - Quercetin (PubChem CID: 5280343); KW - Resveratrol (PubChem CID: 445154); KW - Rutin (PubChem CID: 5280805) KW - Sinapic acid (PubChem CID: 637775); KW - Syringic acid (PubChem CID: 10742); KW - Vanillic acid (PubChem CID: 8468); SP - 125437 EP - 125437 JF - Food chemistry JO - Food Chem VL - 305 N2 - Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31499290/Characterization_of_bioactive_compounds_and_antioxidant_activity_of_fruit_beers_ DB - PRIME DP - Unbound Medicine ER -