ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOSITION IN ALETYPE CRAFT BEER EXTRACTS

Abstract

In recent years, the revaluation of liquid beer extracts has attracted
growing interest in various industries. In the brewing sector,
these extracts of ALE-type craft beers are of great relevance to the
nutraceutical industry due to their richness in bioactive compounds
with potential benefits for human health; the study focused on
determining the antioxidant capacity and phenolic composition in
ALE-type craft beer extracts. The samples of Ipa-Americana, Helles
and Whiskey type beers were concentrated using rotary evaporator
and ultrasound equipment. It was shown that the phenolic content
obtained by rotary evaporator reached a maximum of 2154 mg / L
in Ipa-Americana and by ultrasound the maximum concentration
was 3261 mg / L in whiskey. The antioxidant capacity assessed by the
ABTS and DPPH methods showed notable differences, in the ATBS method the best results were in Ipa-Americana with 19.578 μmol/L
and 21.992 μmol/L in rotary evaporator and ultrasound respectively;
by the DPPH method they were 407.99 μmol/L in Ipa-Americana and
375.47 μmol/L in whisky with the rotary evaporator and ultrasound
respectively. There is a positive correlation of the phenolic compounds
and the antioxidant capacity of beer extracts for their use as bioactive
compounds; which is important for the nutraceutical industry in the
production of products with health benefits and disease control.