CREA Research Centre for Food and Nutrition, via Ardeatina 546, Rome 00178, Italy.
CREA Research Centre for Plant Protection and Certification, via C. G. Bertero 22, Rome 00156, Italy.
Food Chem. 2020 Feb 1;305:125437. doi: 10.1016/j.foodchem.2019.125437. Epub 2019 Aug 30.
Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.
分析了十种在发酵过程中添加水果制成的果啤的总多酚和类黄酮含量、HPLC 酚类谱和抗氧化活性。这些水果包括：樱桃、覆盆子、桃、杏、葡萄、李子、橘子和苹果。与传统的无水果啤酒相比，大多数果啤的抗氧化活性、总多酚和类黄酮含量都显著更高。樱桃啤酒的含量最高，其次是葡萄、李子和橘子啤酒。在所有检测到的果啤中，儿茶素和槲皮素的含量都有所增加。大多数果啤中还检测到杨梅素和白藜芦醇。在酚酸中，与传统啤酒相比，大多数果啤中绿原酸、新绿原酸、对香豆酸和咖啡酸的含量都有所增加。我们的研究结果表明，在发酵过程中添加水果可显著提高啤酒的抗氧化活性，并在质量和数量上改善其酚类谱。
