Tags

Type your tag names separated by a space and hit enter

Phenolics Profile and Antioxidant Activity of Special Beers.
Molecules. 2020 May 26; 25(11)M

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.

Links

PMC Free PDF

Authors+Show Affiliations

Nardini M
CREA, Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy.
Foddai MS
CREA, Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy.

MeSH

AntioxidantsBeerCacaoFlavonoidsGlycyrrhizaHoneyJuglansPhenolsPolyphenolsTea

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32466403

Citation

Nardini, Mirella, and Maria Stella Foddai. "Phenolics Profile and Antioxidant Activity of Special Beers." Molecules (Basel, Switzerland), vol. 25, no. 11, 2020.
Nardini M, Foddai MS. Phenolics Profile and Antioxidant Activity of Special Beers. Molecules. 2020;25(11).
Nardini, M., & Foddai, M. S. (2020). Phenolics Profile and Antioxidant Activity of Special Beers. Molecules (Basel, Switzerland), 25(11). https://doi.org/10.3390/molecules25112466
Nardini M, Foddai MS. Phenolics Profile and Antioxidant Activity of Special Beers. Molecules. 2020 May 26;25(11) PubMed PMID: 32466403.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolics Profile and Antioxidant Activity of Special Beers. AU - Nardini,Mirella, AU - Foddai,Maria Stella, Y1 - 2020/05/26/ PY - 2020/05/06/received PY - 2020/05/25/revised PY - 2020/05/26/accepted PY - 2020/5/30/entrez PY - 2020/5/30/pubmed PY - 2021/3/2/medline KW - antioxidant activity KW - beer KW - chestnut KW - cocoa KW - coffee KW - green tea KW - honey KW - licorice KW - polyphenols KW - walnut JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 11 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/32466403/Phenolics_Profile_and_Antioxidant_Activity_of_Special_Beers_ DB - PRIME DP - Unbound Medicine ER -