Characterization of bioactive compounds and antioxidant activity of fruit beers

Abstract

Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.

Keywords: 2-Hydroxycinnamic acid (o-Coumaric acid, PubChem CID: 637540);; 4-Hydroxycinnamic acid (p-Coumaric acid, PubChem CID: 637542);; Antioxidant activity; Beer; Caffeic acid (PubChem CID: 689043);; Catechin (PubChem CID: 9064);; Cherry; Chlorogenic acid (PubChem CID: 1794427);; Ferulic acid (PubChem CID: 445858);; Flavonoids; Fruit; Grape; Myricetin (PubChem CID: 5281672);; Neochlorogenic acid (PubChem CID: 5280633);; Orange; Phenolic acids; Plum; Polyphenols; Quercetin (PubChem CID: 5280343);; Resveratrol (PubChem CID: 445154);; Rutin (PubChem CID: 5280805); Sinapic acid (PubChem CID: 637775);; Syringic acid (PubChem CID: 10742);; Vanillic acid (PubChem CID: 8468);.