Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave
The increase in the consumption of craft beer is drawing attention to its characteristics. The search for compounds or products that increase stability and guarantee the quality of the beer is fundamental. Here is presented the preparation of two craft beers with the addition of aqueous extract of...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Mato Grosso do Sul
2022-04-01
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| Series: | Orbital: The Electronic Journal of Chemistry |
| Subjects: | |
| Online Access: | https://periodicos.ufms.br/index.php/orbital/article/view/15504 |
| _version_ | 1797946900117192704 |
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| author | Maria Helena Verdan Maria do Socorro Mascarenhas Santos Thiago Luis Aguayo de Castro Claudia Andrea Lima Cardoso |
| author_facet | Maria Helena Verdan Maria do Socorro Mascarenhas Santos Thiago Luis Aguayo de Castro Claudia Andrea Lima Cardoso |
| author_sort | Maria Helena Verdan |
| collection | DOAJ |
| description |
The increase in the consumption of craft beer is drawing attention to its characteristics. The search for compounds or products that increase stability and guarantee the quality of the beer is fundamental. Here is presented the preparation of two craft beers with the addition of aqueous extract of leaves or fruits of Campomanesia adamantium since this species is known for having a high antioxidant activity. Volatiles compounds and phenolic content, pH, colour and antioxidant action were determined for the samples. The results show that the alcohol content and the number of volatile compounds are on average for most beers. The sample prepared with C. adamantium fruits has a higher content of phenolic compounds and antioxidant potential, compared to the sample added with the aqueous extract of the leaves. Fruits of C. adamantium increased the antioxidant action of craft beers by 79.1%.
DOI: http://dx.doi.org/10.17807/orbital.v14i1.1690
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| first_indexed | 2024-04-10T21:18:21Z |
| format | Article |
| id | doaj.art-41102034f3d3493fb51f613df46aa3b1 |
| institution | Directory Open Access Journal |
| issn | 1984-6428 |
| language | English |
| last_indexed | 2024-04-10T21:18:21Z |
| publishDate | 2022-04-01 |
| publisher | Universidade Federal de Mato Grosso do Sul |
| record_format | Article |
| series | Orbital: The Electronic Journal of Chemistry |
| spelling | doaj.art-41102034f3d3493fb51f613df46aa3b12023-01-20T10:47:45ZengUniversidade Federal de Mato Grosso do SulOrbital: The Electronic Journal of Chemistry1984-64282022-04-01141Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave Maria Helena Verdan0Maria do Socorro Mascarenhas Santos1Thiago Luis Aguayo de Castro2Claudia Andrea Lima Cardoso3Universidade Federal da Grande Dourados - UFGD, Dourados – MSUniversidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MSUniversidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MSUniversidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MS The increase in the consumption of craft beer is drawing attention to its characteristics. The search for compounds or products that increase stability and guarantee the quality of the beer is fundamental. Here is presented the preparation of two craft beers with the addition of aqueous extract of leaves or fruits of Campomanesia adamantium since this species is known for having a high antioxidant activity. Volatiles compounds and phenolic content, pH, colour and antioxidant action were determined for the samples. The results show that the alcohol content and the number of volatile compounds are on average for most beers. The sample prepared with C. adamantium fruits has a higher content of phenolic compounds and antioxidant potential, compared to the sample added with the aqueous extract of the leaves. Fruits of C. adamantium increased the antioxidant action of craft beers by 79.1%. DOI: http://dx.doi.org/10.17807/orbital.v14i1.1690 https://periodicos.ufms.br/index.php/orbital/article/view/15504Antioxidant potential; Beer stability Fermentation process; Phenolic compounds |
| spellingShingle | Maria Helena Verdan Maria do Socorro Mascarenhas Santos Thiago Luis Aguayo de Castro Claudia Andrea Lima Cardoso Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave Orbital: The Electronic Journal of Chemistry Antioxidant potential; Beer stability Fermentation process; Phenolic compounds |
| title | Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave |
| title_full | Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave |
| title_fullStr | Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave |
| title_full_unstemmed | Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave |
| title_short | Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave |
| title_sort | production and characterization of craft beers with addition of campomanesia adamantium o berg fruits and leave |
| topic | Antioxidant potential; Beer stability Fermentation process; Phenolic compounds |
| url | https://periodicos.ufms.br/index.php/orbital/article/view/15504 |
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