Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Foods

卷:9

Antoni Szumny¹  Alan Gasiński²  Adam Głowacki²  Justyna Gąsior²  Joanna Kawa-Rygielska² 

[1] Department of Chemistry, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, C.K. Norwida street 25, 50-375 Wrocław, Poland;

[2] Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, Poland;

关键词: antioxidant activity;    Crataegus punctata;    beer;    total polyphenol content;    gas-chromatography;    headspace solid-phase microextraction;   

DOI  :  10.3390/foods9060775

来源: DOAJ

【 摘 要 】

Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH^• and ABTS^+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5–410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936–2.04 mmol TE/L (ABTS^+• assay), 0.352–2.175 mmol TE/L (DPPH^• assay) and 0.512–1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).

【 授权许可】

Unknown