THE INFLUENCE OF ASSORTMENT OF BEER ON THEIR ANTIOXIDANT / PRO-OXIDANT CAPACITY AND PHENOLIC FINGERPRINT
DOI:
https://doi.org/10.24193/subbchem.2021.2.02Keywords:
antioxidant capacity, pro-oxidant capacity, phenolics fingerprint, beer assortment, TLC, HPLC, PCA, cluster analysis.Abstract
Different assortments of beers, packed in cans and bottles, exist on the market. Beer has a complex and balanced composition, phenolic compounds being one class of bioactive constituents that are of particular interest due to their essential role in the brewing process, physical stability and aroma of this beverage. The aim of this paper is to integrate antioxidant and pro-oxidant evaluation, total phenolic content (TPC) determination, chromatographic fingerprinting and chemometric methods in order to study the influence of the variety and the packing type for beer assortment recognition. The antioxidant capacity evaluation was done by 2,2-azinobis(3- ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) assay and Folin-Ciocalteu method was used and to determine the TPC. Thin-layer chromatography (TLC) and high performance liquid chromatography (HPLC) were applied to obtain the fingerprints of beers. The results show that antioxidant and pro-oxidant capacities, the TPC and the chromatographic fingerprints were influenced by the packing type, the assortment, the alcoholic content and the colour of beer. Principal component analysis and cluster analysis were applied to study the influence of the variety and bottling type of beers on their characteristics. The results demonstrate that by integrating various methods the classification of beers based on their assortment was enable.References
H.M. Bettenhausen; L. Barr; C.D. Broeckling; J.M. Chaparro; C. Holbrook; D. Sedin; A.L. Heuberger; Food Res. Int., 2018, 113, 487-504.
G. De Gaetano; S. Costanzo; A. Di Castelnuovo; L. Badimon; D. Bejko; A. Alkerwi; G. Chiva-Blanch; R. Estruch; C. La Vecchia; S. Panico; G. Pounis; F. Sofi; S. Stranges; M. Trevisan; F. Ursini; C. Cerletti; M. B. Donati; L. Iacoviello; Nutr. Metab. Cardiovas., 2016, 26, 443-467.
P.A. Ribeiro Tafulo; R. Barbosa Queiros; C.M. Delerue-Matos; M. Goreti Ferreira Sales; Food Res. Int., 2010, 43, 1702–1709.
S. Wunderlich; W. Back; Overview of manufacturing beer: Ingredients, process and quality criteria. In Beer in health and disease prevention, V. R. Preedy Ed.; Elsevier Academic Press, Amsterdam, Holland, 2009; pp. 3–16.
H. Zhao; Effects of processing stages on the profile of phenolic compounds in beer. In Processing and Impact on Active Components in Food, V. R. Preedy Ed.; Elsevier Academic Press, Amsterdam, Holland, 2015; pp. 533-539.
E. Jeney-Nagymate; P. Fodor; J. Inst. Brew., 2007, 113, 28–33.
D.O. Carvalho; L.M. Gonçalves; L.F. Guido; Compr. Rev. Food Sci. F., 2016, 15, 927-943.
C. Gerhäuser; Eur. J. Cancer, 2005, 41, 1941–1954.
D. Rivero; S. Pérez-Magariño; M.L. González-Sanjosé; V. Valls-Belles; P. Codoñer; P. Muñiz; J. Agric. Food Chem., 2005, 53, 3637-3642.
A. Davalos; C. Gomez-Cordoves; B. Bartolome; J. Agric. Food Chem., 2003, 51, 2512−2519.
Zhao, H.; Chen, W.; Lu, J.; Zhao, M. Phenolic profiles and antioxidant activities of commercial beers. Food Chem. 2010, 119, 1150–1158.
V. Glavnik; I. Vovk; A. Albreht; J. Chromatogr. A, 2017, 1482, 97-108.
A. Hosu; V. Danciu; C. Cimpoiu; J. Food Compos. Anal., 2015, 41, 174–180.
M. Ligor; O. Kornyšova; A. Maruška; B. Buszewski; J. Planar Chromatogr.-Mod. TLC, 2008, 21, 355–360.
P.M. Ristivojevic; G.E. Morlock; Food Chem., 2018, 260, 344-353.
A. Alonso Garcia; B. Cancho Grande; J. Simal Gandara; J. Chromatogr. A, 2004, 1054, 175-180.
M.T. Walters; A.P. Heasman; P.S. Hughes; J. Am. Soc. Brew. Chem., 1997, 55, 83-89.
L. Montanari; G. Perretti; F. Natella; A. Guidi; P. Fantozzis; LWT - Food Sci. Technol., 1999; 32, 535-539.
P.J. Magalhães; S.M. Almeida, A.M. Carvalho, L.M. Gonçalves; J.G. Pacheco; J.M. Cruz; L.F. Guido; A.A. Barros; Food Res. Int., 2011, 44, 351–359.
J.L. Goncalves; V.L. Alvesa; F.P. Rodrigues; J.A. Figueira; J.S. Camara; J. Chromatogr. A, 2013, 1304, 42– 51.
S. Floridi; L. Montanari; O. Marconi; P. Fantozzi; J. Agric. Food Chem., 2003, 51, 1548-1554.
N. Whittle; H. Eldridge; J. Bartley; J.I. Brewing, 1999, 105, 89-99.
M. Nardini; A. Ghiselli; Food Chem., 2004, 84, 137–143.
N. Whittle; H. Eldridge; J. Bartley; J. Inst. Brew., 1999, 105,89-99.
R. Lang; C. Mueller; T. Hofmann; J. Agric. Food Chem., 2006, 54, 5755-5762.
C. Leitao; E. Marchioni; M. Bergaentzle; M. Zhao; L. Didierjean; B. Taidi; S. Ennahar; J. Agric. Food Chem., 2011, 59, 1249–1255.
D.O. Carvalho; A.F. Curto; L.F. Guido; Antioxidants, 2015, 4, 563-576.
D. Huang; B. Ou; R.L. Prior; J. Agric. Food Chem., 2005, 53, 1841-1856.
L.R. Fukumoto; G. Mazza; J. Agric. Food Chem., 2000, 48, 3597-3604.
E. Kondakç; M. Özyürek; K. Güçlü; R. Apak; Talanta 2013, 115, 583–589.
B. Moldovan; A. Hosu; L. David; C. Cimpoiu; Acta Chim. Slov., 2016, 63, 213-219.
D. Koren; C. Orban; N. Gallo; S. Kun; B. Vecseri-Hegyes; G. Kun-Farkas; J. Food Sci. Technol., 2017, 54, 1158-1167.
M. Ramos; A. Valdes; A.C. Mellinas; M.C. Garrigos; Beverages, 2015, 1, 248-272.
S.S. Mitić; D.D. Paunović; A.N. Pavlović; S.B. Tošić; M.B. Stojković; M.N. Mitić; Int. J. Food Prop., 2014, 17, 908-922.
A. Piazzon; M. Forte; M. Nardini; J. Agric. Food Chem., 2010, 58, 10677–10683.
V.L. Singleton; R. Orthofer; R.M. Lamuela-Raventos; Methods Enzymol., 1999, 299, 152-178.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Studia Universitatis Babeș-Bolyai Chemia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
