Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

Jiangqi Yao; Zhiyuan Ma; Yuxuan Wang; Yutang Wang; Lijun Sun; Xuebo Liu

doi:10.1016/j.crfs.2022.05.008

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

Curr Res Food Sci. 2022 May 30:5:927-939. doi: 10.1016/j.crfs.2022.05.008. eCollection 2022.

Authors

Jiangqi Yao¹, Zhiyuan Ma¹, Yuxuan Wang¹, Yutang Wang¹, Lijun Sun¹, Xuebo Liu¹

Affiliation

¹ College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.

Abstract

The effects of dandelion addition (DA) on the physiochemical properties, antioxidant activity, inhibitory activity against xanthine oxidase (XOD) and flavor of craft beer were investigated. It was found that DA changed the pH value, total acid content, thiobarbituric-acid-value, sugar content and color of beer, and increased the contents of total polyphenols and flavonoids and thus the antioxidant activity of beer. HPLC analysis showed that DA provided beer with chlorogenic, caffeic, ferulic, and chicoric acid, contributing to the inhibition activity against XOD that is a key enzyme in uric acid production. GC-MS analysis showed that 3-methyl-1-butanol, isopentyl acetate and ethyl caprylate were main aroma components of all samples. Although DA introduced the special aroma component of azulene, it did not significantly affect the appearance, bubble, aroma and taste evaluation of beer. Conclusively, DA potentially improved the beer properties of antioxidant and inhibition of uric acid production without changing its sensory characteristics.

Keywords: Antioxidant activity; Chicoric acid; Craft beer; Dandelion; Polyphenols; Xanthine oxidase.