1
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Cahuê FLC, Maia PDDS, de Brito LR, da Silva VPF, Gomes DV, Pierucci APTR. Enhancing satiety and aerobic performance with beer microparticles-based non-alcoholic drinks: exploring dose and duration effects. Front Nutr 2024; 10:1225189. [PMID: 38235440 PMCID: PMC10791988 DOI: 10.3389/fnut.2023.1225189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 12/05/2023] [Indexed: 01/19/2024] Open
Abstract
Beer is an alcoholic beverage, rich in carbohydrates, amino acids, vitamins and polyphenols, consumed worldwide as a social drink. There is a large number of beer styles which depends on the ingredients and brewing process. The consumption of beer as a fluid replacement after sport practice is a current discussion in literature. A non-alcoholic pale-ale microparticles-based beverage (PABM) have been previously designed, however, its phenolic profile and ergogenic effect remain unknown. Thus, this study aims to verify the ergogenic potential (increase of running performance) of PAMB in male Wistar rats. Beer microparticles were obtained by spray drying and beverages with different concentrations were prepared in water. Wistar rats were subjected to a training protocol on a treadmill (5 times/week, 60 min/day) and daily intake of PABM (20 mg.kg-1 or 200 mg.kg-1) or water by gavage. Chlorogenic acid was found to be the main component in the phenolic profile (12.28 mg·g-1) of PABM analyzed with high-performance liquid chromatography and mass spectrometry. An increase in the aerobic performance was observed after 4 weeks in the 20 mg.kg-1 group, but the same dose after 8 weeks and a higher dose (200 mg.kg-1) blunted this effect. A higher dose was also related to decrease in food intake. These data suggest that PABM can improve satiety and aerobic performance, but its effect depends on the dose and time of consumption.
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Affiliation(s)
| | | | | | | | | | - Anna Paola T. R. Pierucci
- Basic and Experimental Nutrition Department, Josué de Castro Nutrition Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
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2
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Yang L, Lu Z, Lu J, Wu D. Evaluation of the antioxidant characteristics of craft beer with green tea. J Food Sci 2023; 88:625-637. [PMID: 36576119 DOI: 10.1111/1750-3841.16441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/16/2022] [Accepted: 12/08/2022] [Indexed: 12/29/2022]
Abstract
The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer (p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (-)-epigallocatechin gallate, (-)-epicatechin gallate, and (-)-epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers (p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. PRACTICAL APPLICATION: Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.
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Affiliation(s)
- Lixia Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Zhendong Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.,National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.,School of Biotechnology, Jiangnan University, Wuxi, China
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3
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Rozsypal J, Sevcik J, Bartosova Z, Papouskova B, Jirovsky D, Hrbac J. Automated electrochemical determination of beer total antioxidant capacity employing microdialysis online-coupled with amperometry. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Martin-Lobera C, Aranda F, Lozano-Martinez P, Caballero I, Blanco CA. Bread as a Valuable Raw Material in Craft Ale Beer Brewing. Foods 2022; 11:foods11193013. [PMID: 36230089 PMCID: PMC9563417 DOI: 10.3390/foods11193013] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 09/20/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.
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Affiliation(s)
- Carlos Martin-Lobera
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Fernando Aranda
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | | | - Isabel Caballero
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Carlos A. Blanco
- Department of Agricultural and Forestry Engineering (Food Technology Area), E.T.S. Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
- Correspondence:
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5
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Carvalho DO, Guido LF. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chem 2022; 372:131093. [PMID: 34619521 DOI: 10.1016/j.foodchem.2021.131093] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 02/03/2023]
Abstract
This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal.
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6
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American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Nunes Filho RC, Galvan D, Effting L, Terhaag MM, Yamashita F, Benassi MDT, Spinosa WA. Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach. Food Chem 2021; 365:130478. [PMID: 34243125 DOI: 10.1016/j.foodchem.2021.130478] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 05/02/2021] [Accepted: 06/24/2021] [Indexed: 12/25/2022]
Abstract
The growing demand for authentic products that provide sensory characteristics combined with health benefits has been the focus of current studies. This study developed a Red Ale style craft beer with spices such as turmeric (T), black pepper (P) and aroma hops (H), used isolated or in mixtures. A mixture design was employed to evaluate the total phenolic compounds and the antioxidant activity in the green and aged beers formulations. The spice extracts influenced the product's shelf-life. The addition of spices into the beers did not affect the physicochemical parameters that classify the Red Ale style, according to the hierarchical cluster analysis, except for aroma hops. A multiresponse optimization approach simultaneously maximized the antioxidant activity and the phenolic compounds in beers. The ideal formulation obtained for green beers was 25% T and 37.5% P and H; for aged beers, the formulation was 50% T, 20% P and 30% H.
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Affiliation(s)
- Roberto Campos Nunes Filho
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
| | - Diego Galvan
- Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil.
| | - Luciane Effting
- Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
| | - Marcela Moreira Terhaag
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
| | - Fábio Yamashita
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
| | - Marta de Toledo Benassi
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
| | - Wilma Aparecida Spinosa
- Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil
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8
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Yin H, Deng Y, Zhao J, Zhang L, Yu J, Deng Y. Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries ( Rubus idaeus L.). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1864801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yuan Deng
- Animal Products Processing Laboratory, Hunan Institute of Animal and Veterinary Science, Changsha, People’s Republic of China
| | - Junfeng Zhao
- College of Food Science and Engineering, Henan University of Science and Technology, Luoyang, People’s Republic of China
| | - Lehong Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
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9
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Ambra R, Pastore G, Lucchetti S. The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health. Molecules 2021; 26:486. [PMID: 33477637 PMCID: PMC7831491 DOI: 10.3390/molecules26020486] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/14/2021] [Accepted: 01/15/2021] [Indexed: 11/16/2022] Open
Abstract
This review reports recent knowledge on the role of ingredients (barley, hop and yeasts), including genetic factors, on the final yield of phenolic compounds in beer, and how these molecules generally affect resulting beer attributes, focusing mainly on new attempts at the enrichment of beer phenols, with fruits or cereals other than barley. An entire section is dedicated to health-related effects, analyzing the degree up to which studies, investigating phenols-related health effects of beer, have appropriately considered the contribution of alcohol (pure or spirits) intake. For such purpose, we searched Scopus.com for any kind of experimental model (in vitro, animal, human observational or intervention) using beer and considering phenols. Overall, data reported so far support the existence of the somehow additive or synergistic effects of phenols and ethanol present in beer. However, findings are inconclusive and thus deserve further animal and human studies.
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Affiliation(s)
- Roberto Ambra
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy; (G.P.); (S.L.)
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10
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Shafreen RMB, Lakshmi SA, Pandian SK, Park YS, Kim YM, Paśko P, Deutsch J, Katrich E, Gorinstein S. Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches. Molecules 2020; 25:E4962. [PMID: 33120936 PMCID: PMC7663678 DOI: 10.3390/molecules25214962] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 12/17/2022] Open
Abstract
Our recently published in vivo studies and growing evidence suggest that moderate consumption of beer possesses several health benefits, including antioxidant and cardiovascular effects. Although beer contains phenolic acids and flavonoids as the major composition, and upon consumption, the levels of major components increase in the blood, there is no report on how these beer components interact with main human serum proteins. Thus, to address the interaction potential between beer components and human serum proteins, the present study primarily aims to investigate the components of beer from different industrial sources as well as their mode of interaction through in silico analysis. The contents of the bioactive compounds, antioxidant capacities and their influence on binding properties of the main serum proteins in human metabolism (human serum albumin (HSA), plasma circulation fibrinogen (PCF), C-reactive protein (CRP) and glutathione peroxidase 3 (GPX3)) were studied. In vitro and in silico studies indicated that phenolic substances presented in beer interact with the key regions of the proteins to enhance their antioxidant and health properties. We hypothesize that moderate consumption of beer could be beneficial for patients suffering from coronary artery disease (CAD) and other health advantages by regulating the serum proteins.
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Affiliation(s)
- Raja Mohamed Beema Shafreen
- Department of Biotechnology, Alagappa University, Science Campus, Karaikudi, Tamil Nadu 630003, India; (R.M.B.S.); (S.A.L.); (S.K.P.)
| | - Selvaraj Alagu Lakshmi
- Department of Biotechnology, Alagappa University, Science Campus, Karaikudi, Tamil Nadu 630003, India; (R.M.B.S.); (S.A.L.); (S.K.P.)
| | - Shunmugiah Karutha Pandian
- Department of Biotechnology, Alagappa University, Science Campus, Karaikudi, Tamil Nadu 630003, India; (R.M.B.S.); (S.A.L.); (S.K.P.)
| | - Yong Seo Park
- Department of Horticultural Science, Mokpo National University, Muan, Jeonnam 534-729, Korea;
| | - Young Mo Kim
- Department of Food Nutrition, Gwangju Health University, Gwangsan-gu, Gwangju 506-723, Korea;
| | - Paweł Paśko
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Krakow 30-688, Poland;
| | - Joseph Deutsch
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
| | - Elena Katrich
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (J.D.); (E.K.)
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11
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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12
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Zambrzycka-Szelewa E, Nalewajko-Sieliwoniuk E, Zaremba M, Bajguz A, Godlewska-Żyłkiewicz B. The Mineral Profile of Polish Beers by Fast Sequential Multielement HR CS FAAS Analysis and Its Correlation with Total Phenolic Content and Antioxidant Activity by Chemometric Methods. Molecules 2020; 25:molecules25153402. [PMID: 32727164 PMCID: PMC7436273 DOI: 10.3390/molecules25153402] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 11/23/2022] Open
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).
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Affiliation(s)
- Elżbieta Zambrzycka-Szelewa
- Faculty of Chemistry, University of Bialystok, Ciołkowskiego 1K, 15-245 Białystok, Poland; (E.Z.-S.); (M.Z.)
| | - Edyta Nalewajko-Sieliwoniuk
- Faculty of Chemistry, University of Bialystok, Ciołkowskiego 1K, 15-245 Białystok, Poland; (E.Z.-S.); (M.Z.)
- Correspondence: (E.N.-S.); (B.G.-Ż.)
| | - Mariusz Zaremba
- Faculty of Chemistry, University of Bialystok, Ciołkowskiego 1K, 15-245 Białystok, Poland; (E.Z.-S.); (M.Z.)
| | - Andrzej Bajguz
- Faculty of Biology, University of Bialystok, Ciołkowskiego 1J, 15-245 Białystok, Poland;
| | - Beata Godlewska-Żyłkiewicz
- Faculty of Chemistry, University of Bialystok, Ciołkowskiego 1K, 15-245 Białystok, Poland; (E.Z.-S.); (M.Z.)
- Correspondence: (E.N.-S.); (B.G.-Ż.)
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13
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Abstract
Beer is a widely produced, consumed, and traded alcoholic drink all around the world. This paper investigates the factors influencing competitiveness in the global beer trade on the macroeconomic level. To reach this aim, descriptive analysis and panel regression together with stability tests were used on the global beer market from 1998 to 2017. Results showed high concentration both in global production and trade, while except for the most competitive beer-exporting countries, the level of comparative advantages has significantly changed in these three decades. Based on the panel regression models, total beer production and per capita consumption, EU membership, and the number of beers with geographical indications have a positive impact on comparative advantages. In contrast, barley production, level of foreign direct investments, size of the population, GDP/capita, and high quality level of the beer export have a negative effect.
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14
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Samaniego-Sánchez C, Marín-García G, Quesada-Granados J. A new fermented beverage from sugarcane (Saccharum officinarum L.) molasses: Analysis of physicochemical properties and antioxidant capacity, and comparison with other industrial alcohol products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109505] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Martinez-Gomez A, Caballero I, Blanco CA. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 2020; 10:E400. [PMID: 32143493 PMCID: PMC7175304 DOI: 10.3390/biom10030400] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 12/17/2022] Open
Abstract
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.
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Affiliation(s)
| | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Area de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (A.M.-G.); (I.C.)
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16
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Screening of Polyphenols and Antioxidative Activity in Industrial Beers. Foods 2020; 9:foods9020238. [PMID: 32102164 PMCID: PMC7073993 DOI: 10.3390/foods9020238] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 11/17/2022] Open
Abstract
Antioxidative molecules, such as polyphenols can preserve and prolong the freshness of packaged beers. The aim of this work was to assess the content of polyphenolic compounds (by Folin-Ciocalteu and standard European Brewery Convention method) in different types of industrially produced beers (lager, pilsner, black and dark), packaged in brown glass bottles. The results of this research indicate that there are significant changes in polyphenol concentrations in correlation with beer type. Polyphenolic content was highest in dark and black beers. Antioxidative activity was also more pronounced in dark and black beers. Most prominent phenolic acid in all samples was gallic acid. Two samples of dark and three samples of black beers had >10 mg/100 mL of this polyphenol, with maximal value of 14.22 mg/100 mL in sample CK (black beer). This would indicate that black beers are richer in polyphenolic content than the light (lager and pilsner) beers and the moderate consumption of such beer could contribute to the health of consumers.
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Deng Y, Lim J, Nguyen TTH, Mok IK, Piao M, Kim D. Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits. Food Sci Biotechnol 2019; 29:609-617. [PMID: 32419959 DOI: 10.1007/s10068-019-00714-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/28/2019] [Accepted: 11/08/2019] [Indexed: 12/21/2022] Open
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.
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Affiliation(s)
- Yang Deng
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China.,2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Juho Lim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Thi Thanh Hanh Nguyen
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Il-Kyoon Mok
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Meizi Piao
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China
| | - Doman Kim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
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18
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Kim ID, Dhungana SK, Park YS, Kim JH, Shin DH. Dealcoholization of Korean traditional rice wine, takju, combining thermal, bentonite clarification or reverse osmosis treatment. Food Sci Biotechnol 2019; 28:1421-1431. [PMID: 31695940 DOI: 10.1007/s10068-019-00574-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 12/28/2018] [Accepted: 01/28/2019] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to prepare low-alcoholic takju. Low-alcohol (3.06%) and dealcoholized (0.04-0.28%) takju samples were prepared by adopting bentonite clarification, heat and reverse osmosis treatments. The dealcoholization of takju, in most cases, significantly (p < 0.05) reduced the total mineral (from 505.80 to 258.61 mg/L), free amino acid (from 989.81 to 293.58 mg/mL), antioxidant potentials and total phenolic (from 345.30 to 156.30 µg GAE/mL) contents remained in the control to RO-3 (takju sample obtained from 3-time reverse osmosis and heat treatment). Similarly, the content of volatile compounds was also significantly (p < 0.05) decreased with the dealcoholization treatments. The finding of this study clearly showed that dealcoholized takju could be prepared but at the expense of reduced nutritional and antioxidant potentials. This study could be an exemplary in promoting traditional beverages in different countries by producing low or alcohol-free drinks.
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Affiliation(s)
- Il-Doo Kim
- 1International Institute of Research and Development, Kyungpook National University, Daegu, 41566 Korea
| | - Sanjeev Kumar Dhungana
- 2School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
- 3Present Address: National Institute of Crop Science, Rural Development Administration, Miryang, 50424 Korea
| | - Yong-Sung Park
- 2School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Kongkuk University, Chungcheongbuk-do, 27478 Korea
| | - Dong-Hyun Shin
- 2School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea
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19
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Galarce-Bustos O, Novoa L, Pavon-Perez J, Henriquez-Aedo K, Aranda M. Chemometric Optimization of QuEChERS Extraction Method for Polyphenol Determination in Beers by Liquid Chromatography with Ultraviolet Detection. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1376-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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20
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Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added. Int J Food Microbiol 2018; 284:22-30. [PMID: 29990636 DOI: 10.1016/j.ijfoodmicro.2018.06.028] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 06/07/2018] [Accepted: 06/29/2018] [Indexed: 01/24/2023]
Abstract
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such as wine, coffee, beer. Recently, an increase in the consumer interest was observed for beer, in consequence of the high phenolic antioxidants and low ethanol content present in this beverage. Among all beer types, in recent years, consumption of craft beers has gained popularity. Being an unpasteurized and unfiltered, craft beer is potentially a new vehicle for delivering health effects. While health benefits of lactic acid bacteria as probiotics are well known, few data are available on probiotic yeasts in fermented food. Therefore, this study was aimed to analyse the effect of integrating the well-known probiotic yeast strain of S. cerevisiae var. boulardii (S.b) in mixed cultures with S. cerevisiae strains for production of beers with increased healthy benefits. The probiotic strain of S.b was tested in mixed cultures with selected S. cerevisiae strains, during wort fermentation. As the viability during processing operations is one of the criteria for selecting suitable strains of probiotic microorganisms, the survival of probiotic yeast during the fermentation and the presence of highly viable cells at the end of fermentations were evaluated. In almost all the mixed fermentations, at the end of the process the probiotic yeast was predominant on S. cerevisiae strain, and the experimental beers contained a high number of viable cells of S.b strain (ranging between 8 × 106 and 7.0 × 107/mL). The analysis of experimental beers for the content of main volatile compounds showed that the inclusion of S.b strain in mixed starter did not affect negatively beer aroma. Moreover, the inclusion of S.b strain in mixed starters determined an increase in the antioxidant activity and polyphenols content, in comparison to beers from single starter fermentations, indicating the influence of S.b strain on these parameters. Some mixed starter cultures tested in this study resulted a very promising tool to increase the healthy quality of the product, such as the improve the antioxidant activity and polyphenols content of beer.
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Affiliation(s)
- Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy.
| | - Rossana Romaniello
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Angela Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Marianna Zambuto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Patrizia Romano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
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Niño-Medina G, Romo-Longoria JD, Ramírez-González IV, Martínez-Reyna OO, Urías-Orona V. Phenolic Content and Antioxidant Capacity Level in Commercial Mexican Lager Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2751-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Guillermo Niño-Medina
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa s/n, C.P. 66050, Col. Ex-Hacienda El Canadá, General Escobedo, Nuevo León, México
| | - Juan Diego Romo-Longoria
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa s/n, C.P. 66050, Col. Ex-Hacienda El Canadá, General Escobedo, Nuevo León, México
| | - Isabel Valentina Ramírez-González
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa s/n, C.P. 66050, Col. Ex-Hacienda El Canadá, General Escobedo, Nuevo León, México
| | - Oscar Oziel Martínez-Reyna
- Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa s/n, C.P. 66050, Col. Ex-Hacienda El Canadá, General Escobedo, Nuevo León, México
| | - Vania Urías-Orona
- Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Laboratorio de Química de Alimentos, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460, Col. Mitras Centro, Monterrey, Nuevo León, México
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22
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Flores-Calderón AMD, Luna H, Escalona-Buendía HB, Verde-Calvo JR. Chemical characterization and antioxidant capacity in blue corn (Zea mays
L.) malt beers. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.444] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Alex M. Daniela Flores-Calderón
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - Héctor Luna
- Laboratory of Applied Biocatalysis, Department of Biological Systems; Universidad Autónoma Metropolitana - Xochimilco; Calzada del Hueso 1100 04960 Mexico City Mexico
| | - Héctor Bernardo Escalona-Buendía
- Sensory Analysis Laboratory, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
| | - José Ramón Verde-Calvo
- Laboratory of Enology and Fermented Foods, Biotechnology Department; Universidad Autónoma Metropolitana - Iztapalapa; Av. San Rafael Atlixco No. 186 09340 Mexico City Mexico
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Socha R, Pająk P, Fortuna T, Buksa K. Antioxidant activity and the most abundant phenolics in commercial dark beers. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1306550] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Robert Socha
- Department of Analysis and Evaluation of Food Quality, University of Agriculture, Krakow, Poland
| | - Paulina Pająk
- Department of Analysis and Evaluation of Food Quality, University of Agriculture, Krakow, Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality, University of Agriculture, Krakow, Poland
| | - Krzysztof Buksa
- Department of Carbohydrates Technology, University of Agriculture, Krakow, Poland
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Martínez A, Vegara S, Martí N, Valero M, Saura D. Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.434] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alejandro Martínez
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Salud Vegara
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Nuria Martí
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Manuel Valero
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Domingo Saura
- IBMC.-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular; Universidad Miguel Hernández (UMH)-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
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25
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Martínez A, Vegara S, Herranz-López M, Martí N, Valero M, Micol V, Saura D. Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.387] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Alejandro Martínez
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Salud Vegara
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Maria Herranz-López
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Nuria Martí
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Manuel Valero
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Vicente Micol
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
| | - Domingo Saura
- IBMC-JBT Corp., FoodTech R&D Alliance, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández-Campus de Orihuela; Carretera de Beniel km 3.2 03312 Orihuela Alicante Spain
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26
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Yalcin G. Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Stompor M, Żarowska B. Antimicrobial Activity of Xanthohumol and Its Selected Structural Analogues. Molecules 2016; 21:molecules21050608. [PMID: 27187329 PMCID: PMC6272900 DOI: 10.3390/molecules21050608] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 04/27/2016] [Accepted: 05/05/2016] [Indexed: 12/11/2022] Open
Abstract
The objective of this study was to evaluate the antimicrobial activity of structural analogues of xanthohumol 1, a flavonoid compound found in hops (Humulus lupulus). The agar-diffusion method using filter paper disks was applied. Biological tests performed for selected strains of Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria, fungi (Alternaria sp.), and yeasts (Rhodotorula rubra, Candida albicans) revealed that compounds with at least one hydroxyl group—all of them have it at the C-4 position—demonstrated good activity. Our research showed that the strain S. aureus was more sensitive to chalcones than to the isomers in which the heterocyclic ring C is closed (flavanones). The strain R. rubra was moderately sensitive to only one compound: 4-hydroxy-4’-methoxychalcone 8. Loss of the hydroxyl group in the B-ring of 4’-methoxychalcones or its replacement by a halogen atom (−Cl, −Br), nitro group (−NO2), ethoxy group (−OCH2CH3), or aliphatic substituent (−CH3, −CH2CH3) resulted in the loss of antimicrobial activity towards both R. rubra yeast and S. aureus bacteria. Xanthohumol 1, naringenin 5, and chalconaringenin 7 inhibited growth of S. aureus, whereas 4-hydroxy-4′-methoxychalcone 8 was active towards two strains: S. aureus and R. rubra.
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Affiliation(s)
- Monika Stompor
- Department of Chemistry, University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
- Centre for Innovative Research in Medical and Natural Sciences, Faculty of Medicine, University of Rzeszów, Warzywna 1a, 35-310 Rzeszów, Poland.
| | - Barbara Żarowska
- Department of Biotechnology and Food Microbiology, University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
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Stompor M, Dancewicz K, Gabryś B, Anioł M. Insect Antifeedant Potential of Xanthohumol, Isoxanthohumol, and Their Derivatives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6749-6756. [PMID: 26176501 DOI: 10.1021/acs.jafc.5b02025] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Xanthohumol (14) and isoxanthohumol (6) derived from hop (Humulus lupulus L., Cannabaceae) and selected chalcone and chromene derivatives, obtained by chemical synthesis, were studied for antifeedant activity against the peach-potato aphid (Myzus persicae [Sulz.]). The study used also commercially available 4-chromanone (1), flavanone (4), naringenin (5), chromone (7), flavone (8), 7-aminoflavone (9), trans-chalcone (10), and 4-methoxychalcone (12). For chromone derivatives it was observed that the presence of a phenyl substituent at C-2 in the chromone (7) skeleton increased the insect antifeedant activity, and this activity was observed for a longer time. Also, the introduction of an amino group at C-7 of flavone (8) considerably increased the insect antifeedant activity, which was observed for the whole test time. Among the compounds examined, the strongest deterrents were isoxanthohumol (6), 7-methoxy-2,2-dimethylchroman-4-one (3), 7-aminoflavone (9), and 4-ethyl-4'-methoxychalcone (13).
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Affiliation(s)
- Monika Stompor
- †Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - Katarzyna Dancewicz
- §Department of Botany and Ecology, University of Zielona Góra, Szafrana 1, 65-516 Zielona Góra, Poland
| | - Beata Gabryś
- §Department of Botany and Ecology, University of Zielona Góra, Szafrana 1, 65-516 Zielona Góra, Poland
| | - Mirosław Anioł
- †Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
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Ervin EM, Kariuki JK. Demonstrating the Minimal Impact of Cultivation Conditions on Antioxidants in Fruits and Vegetables by Differential Pulse Voltammetry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1048354] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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