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Article

Phenolics Profile and Antioxidant Activity of Special Beers

CREA, Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy
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Academic Editor: Fernando M. Nunes
Molecules 2020, 25(11), 2466; https://doi.org/10.3390/molecules25112466
Received: 6 May 2020 / Revised: 25 May 2020 / Accepted: 26 May 2020 / Published: 26 May 2020
(This article belongs to the Special Issue Polyphenolic Compounds in Wine and Beer)
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. View Full-Text
Keywords: beer; polyphenols; antioxidant activity; walnut; chestnut; green tea; coffee; cocoa; honey; licorice beer; polyphenols; antioxidant activity; walnut; chestnut; green tea; coffee; cocoa; honey; licorice
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MDPI and ACS Style

Nardini, M.; Foddai, M.S. Phenolics Profile and Antioxidant Activity of Special Beers. Molecules 2020, 25, 2466. https://doi.org/10.3390/molecules25112466

AMA Style

Nardini M, Foddai MS. Phenolics Profile and Antioxidant Activity of Special Beers. Molecules. 2020; 25(11):2466. https://doi.org/10.3390/molecules25112466

Chicago/Turabian Style

Nardini, Mirella, and Maria S. Foddai 2020. "Phenolics Profile and Antioxidant Activity of Special Beers" Molecules 25, no. 11: 2466. https://doi.org/10.3390/molecules25112466

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