Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity.

Irene Gouvinhas,Cristiana Breda,Ana Isabel Barros

doi:10.3390/foods10051144

Irene Gouvinhas, Cristiana Breda + Show 1 more

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https://doi.org/10.3390/foods10051144

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Abstract

Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studies related to the determination of these parameters in the most commonly consumed commercial beers in Portugal. The phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types were studied for the first time. The total phenolic content, ortho-diphenols, and flavonoids ranged between 0.15 ± 0.01 and 0.82 ± 0.07 g Gallic Acid (GA) L−1; 0.07 ± 0.02 and 1.80 ± 0.09 g GA L−1, and 0.02 ± 0.00 and 0.15 ± 0.02 g Catechin (CAT) L−1, respectively. An accurate quantitative phenolic analysis was also performed, and the compound identified with a higher amount was gallic acid, followed by syringic acid. Concerning flavonoids, gallo-catechin was the most abundant compound identified (from 21.44 ± 2.87 and 144.00 ± 10.93 μg mL−1). A significant correlation between ortho-diphenols and the antiradical capacity (ABTS and DPPH) was found, the latter being negatively correlated. Flavonoids content was also positively correlated with total phenols and antiradical capacity determined by the ABTS assay. These results evidence that phenolic composition is affected by several factors inherent to beers, namely ingredients, fermentation type, and brewing process.

Highlights

Beer is the most widely consumed alcoholic beverage in the world and the third most popular drink after water and tea [1,2], a complex alcoholic beverage made from barley, hop, water, and brewer’s yeast, rich in nutrients, such as carbohydrates, amino acids, vitamins, and minerals, as well as non-nutrient components, such as phenolic acids and flavonoids, mainly derived from the added malt (70–80%) and hops (20–30%) [3,4]
Beer can be considered a good source of polyphenols, which can come from both malt and hops
An accurate qualitative and quantitative determination of phenolic compounds by chromatographic and spectrophotometric methods has been performed on commercial Portuguese beers

Summary

Introduction

Beer is the most widely consumed alcoholic beverage in the world and the third most popular drink after water and tea [1,2], a complex alcoholic beverage made from barley (malt), hop, water, and brewer’s yeast, rich in nutrients, such as carbohydrates, amino acids, vitamins, and minerals, as well as non-nutrient components, such as phenolic acids and flavonoids, mainly derived from the added malt (70–80%) and hops (20–30%) [3,4]. Lager beers are produced with strains of Saccharomyces calsbergensis, fermented at cooler temperatures (from 4 to 12 ◦C) during several weeks (4–12 weeks), being the most consumed beers all over the world [6]. Other beer classifications are related to the brewing process, which results in alcoholic and non-alcoholic beers, draft beers, beers with flavors, or pale and brown beers, depending on cultural practices, geographic origin, and ingredients’ availability [7]

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