Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
Molecules. 2020 Feb 7;25(3):731. doi: 10.3390/molecules25030731.
Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant ( L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.
采用具有高生物价值的方法制造啤酒需要确定新的方法来提高具有增强健康作用的化合物的水平。本研究的目的是通过添加富含抗氧化剂的茄子（L.）皮提取物（EPE）来提高啤酒的生物价值。测定了总酚含量（TPC）、总黄酮含量（TFC）和总单体花青素含量（TMA）。此外，通过不同的自由基清除测定法评估了抗氧化活性。添加不同水平的 EPE 导致啤酒样品的 TPC 和 TFC 分别从 0.426 增加到 0.631mgGAE/mL 和从 0.065 增加到 0.171mgCE/mL。由于存在花青素色素，添加 EPE 的啤酒样品呈现出红色。啤酒中 TMA 的含量随添加 EPE 的水平从 0.011 增加到 0.083mgD3G/mL。HPLC 分析表明，茄子皮中主要的花青素是矢车菊素-3-芸香糖苷、矢车菊素-3-葡萄糖苷和矢车菊素-3-芸香糖苷-5-葡萄糖苷。自由基清除测定法表明，随着 EPE 添加量的增加，抗氧化活性呈线性增加，而不改变啤酒的理化参数。这些结果有望将 EPE 用作啤酒生产的功能性成分。
