A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluat...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/16/4716 |
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| author | Marcelo Coelho Silva Jeancarlo Pereira dos Anjos Lilian Lefol Nani Guarieiro Bruna A. Souza Machado |
| author_facet | Marcelo Coelho Silva Jeancarlo Pereira dos Anjos Lilian Lefol Nani Guarieiro Bruna A. Souza Machado |
| author_sort | Marcelo Coelho Silva |
| collection | DOAJ |
| description | There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, <i>p</i>-coumaric acid, hydrated rutin, <i>trans</i>-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R<sup>2</sup> ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L<sup>−1</sup>, and limits of quantification were between 0.27 and 2.78 mg L<sup>−1</sup>. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L<sup>−1</sup>) in the samples, followed by epicatechin (up to 51.1 mg L<sup>−1</sup>) and caffeic acid (up to 8.13 mg L<sup>−1</sup>). Rutin and formononetin were observed in all analyzed samples (0.52 mg L<sup>−1</sup> to 2.40 mg L<sup>−1</sup>), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers. |
| first_indexed | 2024-03-10T08:34:24Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T08:34:24Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9f120a31b83c44f1b439f0521f3b31072023-11-22T08:51:01ZengMDPI AGMolecules1420-30492021-08-012616471610.3390/molecules26164716A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft BeersMarcelo Coelho Silva0Jeancarlo Pereira dos Anjos1Lilian Lefol Nani Guarieiro2Bruna A. Souza Machado3Centro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, BrazilCentro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, BrazilCentro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, BrazilCentro Universitário SENAI CIMATEC, Avenida Orlando Gomes, 1845-Piatã, Salvador 41650-010, BA, BrazilThere are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, <i>p</i>-coumaric acid, hydrated rutin, <i>trans</i>-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R<sup>2</sup> ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L<sup>−1</sup>, and limits of quantification were between 0.27 and 2.78 mg L<sup>−1</sup>. The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L<sup>−1</sup>) in the samples, followed by epicatechin (up to 51.1 mg L<sup>−1</sup>) and caffeic acid (up to 8.13 mg L<sup>−1</sup>). Rutin and formononetin were observed in all analyzed samples (0.52 mg L<sup>−1</sup> to 2.40 mg L<sup>−1</sup>), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.https://www.mdpi.com/1420-3049/26/16/4716craft beerbeveragephenolic compoundsHPLC-DAD |
| spellingShingle | Marcelo Coelho Silva Jeancarlo Pereira dos Anjos Lilian Lefol Nani Guarieiro Bruna A. Souza Machado A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers Molecules craft beer beverage phenolic compounds HPLC-DAD |
| title | A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers |
| title_full | A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers |
| title_fullStr | A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers |
| title_full_unstemmed | A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers |
| title_short | A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers |
| title_sort | simple method for evaluating the bioactive phenolic compounds presence in brazilian craft beers |
| topic | craft beer beverage phenolic compounds HPLC-DAD |
| url | https://www.mdpi.com/1420-3049/26/16/4716 |
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