Abstract
Beer is the most common alcoholic beverage worldwide, and is an excellent source of macro- and microelements, as well as phenolic compounds. In this study, a fast method for the determination of Na, K, Mg, Ca, Fe, Mn, and Cu in beer was developed using flame atomic absorption spectrometry. The precision of this method was between 0.8 and 8.0% (as the relative standard deviation (RSD)), and limits of detections were in the range of 0.45 (Mn)–94 µg/L (Na). Among the macroelements tested in the beer samples, K was found at the highest concentration, whereas Na was found at the lowest concentration level. Beer also turned out to be a good source of Mg and K. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, while the antioxidant activity was estimated by the ABTS method. The results show remarkable variations in the mineral content, TPC, and antioxidant activity across the beer types and brands. Moreover, the relations between the type, color, refraction index, antioxidant activity, extract, alcohol, mineral, and the total phenolic contents were investigated using the factor analysis of mixed data (FAMD) combined with hierarchical clustering on principal components (HCPC).
Highlights
Beer is one of the most popular alcoholic beverages in the world
Our studies revealed that with regard to beer, there were no correlations between total phenolic content (TPC) and investigated macro- and microelements, which may indicate that the main phenolic compounds present in beer do not form complexes with the metals tested
Two milliliters of ABTS+ solution were mixed with 100 μL of beer sample or Trolox standards
Summary
Beer is one of the most popular alcoholic beverages in the world. Compared to other alcoholic beverages, beer has a higher nutritional value because it contains many macro- and microelements, as well as some vitamins, carbohydrates, gluten, and antioxidants [2]. Sources of metals in beer have been studied, and several investigators have examined their fate during the brewing, fermentation, and clarification processes [3,4]. Metals like Zn, Fe, and Cu are cofactors in over 100 enzymatic reactions; they govern protein synthesis and the phospholipid composition of membranes in yeasts. They are important for yeast growth and metabolism, as they influence the fermentation rate and stabilize enzyme, protein, and membrane
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