Properties of Dry Hopped Dark Beers with High Xanthohumol Content.

Justyna Paszkot,Mirosław Anioł,Joanna Kawa-Rygielska

doi:10.3390/antiox10050763

Justyna Paszkot, Mirosław Anioł + Show 1 more

Open Access

https://doi.org/10.3390/antiox10050763

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Abstract

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant activity of dark dry hopped beers with a high xanthohumol content. Four beers were produced using different varieties of hops. The polyphenol content during beer processing increased at the stage of hopping and fermentation, while it decreased during aging. The ability to reduce iron ions increased for all beers compared to hopped wort. The opposite tendency was noted for the antioxidant capacity expressed as the ability to reduce the radical cation ABTS•+ generated from 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fermentation and aging caused a decrease in beer color intensity. The content of 5-hydroxymethylfurfural (5-HMF) increased with the color intensity of wort, therefore in beers no presence of 5-HMF was observed. The beers were characterized by a distinctly high content of xanthohumol in the range of 1.77–3.83 mg/L and 0.85–1.19 mg/L of isoxanthohumol. The content of prenylflavonoids and bitterness of beer depended on the variety of hops used.

Highlights

Beer is an alcoholic beverage obtained by ethanol fermentation of wort consisting of water, malt and hops
The results indicate that the content of 1–10 g/L in the medium prolongs the yeast lag phase period proportionally to the dose, while with the use of 15 g/L the growth of yeast is completely inhibited. 5-HMF is the product of a series of reactions that occur as a result of heating a medium containing pentosis and hexosis
We found that that despite the much lower content of polyphenolic compounds, the antioxidant activity of the beers produced in our experiment is similar to bock beer (4.7 μmol TE/mL)

Summary

Introduction

Beer is an alcoholic beverage obtained by ethanol fermentation of wort consisting of water, malt and hops. In the diet, it can be a source of phytochemicals with positive effects on human health. The bioactive compounds in beer have anti-obesity, anti-cancer, antiinflammatory, antioxidant and anti-diabetic effects [1]. Regarding the antioxidant activity of beer, it is influenced by the selection of raw materials, the method of brewing wort production, the biological material used, and the parameters of the ethanol fermentation process, as well as the conditions and storage time of the product [2]. The antioxidant activity of beer is mainly due to the content of phenolic compounds and melanoidins [3,4]. Phenols in beer are derived from malt (80%) and from hops (20%) [5]

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