Moura-Nunes Nathália, Brito Thárcila Cazaroti, da Fonseca Nívea Dias, de Aguiar Paula Fernandes, Monteiro Mariana, Perrone Daniel, Torres Alexandre Guedes
Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, R. São Francisco Xavier, 524 Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12002, 20559-900 Rio de Janeiro, Brazil.
Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149 CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
Food Chem. 2016 May 15;199:105-13. doi: 10.1016/j.foodchem.2015.11.133. Epub 2015 Nov 30.
In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.
在本研究中，我们首次旨在调查不同类型和风格的巴西啤酒中的酚类化合物。我们还旨在应用化学计量学来建立啤酒抗氧化能力与其物理化学属性（密度、折射率、苦味和乙醇含量）之间的函数模型。通过主成分分析（PCA）对29个样本进行分析，得到了五个组，特别是根据乙醇含量和苦味进行分组。总体而言，第五组（苦味极高的酒精啤酒）的折射率、苦味、乙醇和酚类含量高于第一组（无酒精啤酒）和第二组（苦味低的酒精啤酒）。巴西啤酒的酚类成分与欧洲啤酒不同，没食子酸含量高（0.5 - 14.7毫克/升），阿魏酸含量低（0.2 - 1.8毫克/升）。使用偏最小二乘法（PLS），通过乙醇含量、密度、苦味和折射率数据，可以以可接受的精度预测通过铁还原抗氧化能力（FRAP）测定法测得的啤酒抗氧化能力。
