CREA, Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy.
Molecules. 2020 May 26;25(11):2466. doi: 10.3390/molecules25112466.
The antioxidant activity and polyphenols content of beer associated with its low alcohol content are relevant factors for an evaluation of the nutritional quality of beer. To investigate the effect of adding foods on the nutritional quality of beer, seven special beers that were commercially available and produced adding natural foods (walnut, chestnut, cocoa, honey, green tea, coffee, and licorice) during the fermentation process were analyzed for their polyphenols and flavonoids contents, phenolics profile, and antioxidant activity. The results obtained showed that most of the special beers under study possessed antioxidant activity, as well as total polyphenols and flavonoids contents notably higher as compared with the five conventional beers analyzed. The highest polyphenols and flavonoids contents were exhibited in cocoa, walnut, chestnut, and licorice beers, followed by coffee, honey, and green tea beers. Antioxidant activity decreased in the order walnut, cocoa, chestnut, licorice, coffee, honey, and green tea. Most special beers were enriched in catechin, epicatechin, rutin, myricetin, quercetin, and resveratrol. The content of phenolic acids, especially ferulic, -coumaric, syringic, and sinapic acids was generally higher in special beers as compared with conventional beers. Our findings showed that the addition of natural foods during the fermentation process remarkably increased antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.
啤酒的抗氧化活性和多酚含量与其低酒精含量有关，是评估啤酒营养价值的相关因素。为了研究添加食物对啤酒营养价值的影响，对 7 种市售的特殊啤酒（在发酵过程中添加了天然食物，如核桃、栗子、可可、蜂蜜、绿茶、咖啡和甘草）进行了分析，以测定其多酚和类黄酮含量、酚类物质组成和抗氧化活性。结果表明，研究中的大多数特殊啤酒都具有抗氧化活性，其总多酚和类黄酮含量明显高于 5 种常规啤酒。可可、核桃、栗子和甘草啤酒的多酚和类黄酮含量最高，其次是咖啡、蜂蜜和绿茶啤酒。抗氧化活性依次为核桃、可可、栗子、甘草、咖啡、蜂蜜和绿茶。大多数特殊啤酒富含儿茶素、表儿茶素、芦丁、杨梅素、槲皮素和白藜芦醇。与常规啤酒相比，特殊啤酒中酚酸的含量（特别是阿魏酸、-香豆酸、丁香酸和芥子酸）通常更高。我们的研究结果表明，在发酵过程中添加天然食物可显著提高啤酒的抗氧化活性，并从质量和数量上改善其酚类物质组成。
