Abstract
Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS+• assay), 0.352–2.175 mmol TE/L (DPPH• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).
Highlights
Beer polyphenols come from malt (70–80%) and hops (20-30%) [1]
The addition of juice diluted and acidified the sample. This is indicated by a lower sugar content and lower pH characterising the samples with additives
The study indicates that the addition of hawthorn (Crataegus punctata) makes it possible to obtain beer with an increased total content of polyphenolic compounds and antioxidant activity
Summary
Beer polyphenols come from malt (70–80%) and hops (20-30%) [1]. Polyphenols and melanoidins affect the antioxidant activity of beer, as well as its sensory properties [2]. Antioxidant compounds play a role in reducing the amount of free radicals present in human body. The imbalance between antioxidants and pro-oxidants is called oxidative stress, which is a cause of many diseases. Exogenous antioxidants, introduced into the body with food, can scavenge free radicals, chelate metal ions, or inhibit pro-oxidative enzymes, protecting our body from the negative effects of oxidative stress [3]. Food rich in polyphenols can reduce the possibility of developing many civilization-related diseases such as arteriosclerosis, cancer and neurodegenerative diseases. This means that there is a public interest in products with high content of polyphenols [6,7].
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