黑樱桃啤酒的理化性质与抗氧化性。

Physicochemical and antioxidative properties of Cornelian cherry beer.

机构信息

Department of Fermentation and Cereals Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.

Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.

出版信息

Food Chem. 2019 May 30;281:147-153. doi: 10.1016/j.foodchem.2018.12.093. Epub 2019 Jan 3.

DOI:10.1016/j.foodchem.2018.12.093

PMID:30658741

Abstract

The aim of this study was to determine the possibility of the use of Cornelian cherry (CC) juices in brewing technology. We analyzed basic physicochemical properties, concentration of polyphenols and iridoids, and antioxidative activity of brewed beer. The concentration of total polyphenols (F-C) in CC beer ranged from 398.1 to 688.7 mg GAE/L beer. The antioxidative activity measured with the DPPH and FRAP assays was the highest in the beer with the addition of juice from red-fruit CC cultivar. Among the identified iridoids, loganic acid was the predominating compounds and its highest concentration, accounting for 184.6 mg LA/L beer, was found in the beer with juice made of coral-fruit CC cultivar. The identified polyphenols included anthocyanins and flavonol derivatives. The novelty of this study was to brewed beers containing compounds from the group of iridoids.

摘要

本研究旨在探讨欧洲忍冬（CC）果汁在酿造技术中的应用可能性。我们分析了酿造啤酒的基本理化性质、多酚和环烯醚萜的浓度以及抗氧化活性。CC 啤酒中总多酚（F-C）的浓度范围为 398.1 至 688.7mg GAE/L 啤酒。使用 DPPH 和 FRAP 测定法测量的抗氧化活性在添加了红色果实 CC 品种果汁的啤酒中最高。在所鉴定的环烯醚萜中，马钱酸(loganic acid)是主要化合物，其在珊瑚果 CC 品种果汁制成的啤酒中的最高浓度为 184.6mg LA/L 啤酒。鉴定出的多酚包括花色苷和类黄酮衍生物。本研究的新颖之处在于酿造了含有环烯醚萜类化合物的啤酒。