Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Yang Deng; Juho Lim; Thi Thanh Hanh Nguyen; Il-Kyoon Mok; Meizi Piao; Doman Kim

doi:10.1007/s10068-019-00714-5

Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

Food Sci Biotechnol. 2019 Nov 27;29(5):609-617. doi: 10.1007/s10068-019-00714-5. eCollection 2020 May.

Authors

Yang Deng^{1

2

3}, Juho Lim^{2

3}, Thi Thanh Hanh Nguyen^{2

3}, Il-Kyoon Mok^{2

3}, Meizi Piao¹, Doman Kim^{2

3}

Affiliations

¹ 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China.
² 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.
³ 3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.

Abstract

To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.

Keywords: Antioxidant capacity; Beer; Lignans; Schisandra chinensis; Sensory characteristics.