Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer
Autor: | Juan Vidal, Pablo A. Ulloa, Fernando N. Salazar, Mariela Labbe, Seth Cohen, María I. Ávila |
---|---|
Rok vydání: | 2017 |
Předmět: |
chemistry.chemical_classification
ABTS Antioxidant Article Subject Chemistry DPPH medicine.medical_treatment Flavonoid food and beverages 04 agricultural and veterinary sciences General Chemistry Propolis 040401 food science lcsh:Chemistry chemistry.chemical_compound 0404 agricultural biotechnology lcsh:QD1-999 medicine Trolox Food science Gallic acid Quercetin |
Zdroj: | Journal of Chemistry, Vol 2017 (2017) |
ISSN: | 2090-9071 2090-9063 |
Popis: | Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 μmol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer. |
Databáze: | OpenAIRE |
Externí odkaz: |