Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire
Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, qui...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-11-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927120300265 |
| _version_ | 1819077403724480512 |
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| author | Wahauwouélé Hermann Coulibaly Koffi Maïzan Jean-Paul Bouatenin Zamblé Bi Irié Abel Boli Kouamé Kohi Alfred Youan Charles Tra Bi Koky Marc Celaire N'sa Marlène Cot Clement Djameh Koffi Marcellin Djè |
| author_facet | Wahauwouélé Hermann Coulibaly Koffi Maïzan Jean-Paul Bouatenin Zamblé Bi Irié Abel Boli Kouamé Kohi Alfred Youan Charles Tra Bi Koky Marc Celaire N'sa Marlène Cot Clement Djameh Koffi Marcellin Djè |
| author_sort | Wahauwouélé Hermann Coulibaly |
| collection | DOAJ |
| description | Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae. The total phenol content in the samples ranged between 1254.69 ± 2.31 and 239.68 ± 11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33 ± 1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers. |
| first_indexed | 2024-12-21T18:56:39Z |
| format | Article |
| id | doaj.art-e286c0ce20b04774b9cf0dea902d7f47 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-21T18:56:39Z |
| publishDate | 2020-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-e286c0ce20b04774b9cf0dea902d7f472022-12-21T18:53:36ZengElsevierCurrent Research in Food Science2665-92712020-11-013195200Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'IvoireWahauwouélé Hermann Coulibaly0Koffi Maïzan Jean-Paul Bouatenin1Zamblé Bi Irié Abel Boli2Kouamé Kohi Alfred3Youan Charles Tra Bi4Koky Marc Celaire N'sa5Marlène Cot6Clement Djameh7Koffi Marcellin Djè8Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’Ivoire; Corresponding author.Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireLaboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireLaboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireLaboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireLaboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireCRT/CRITT Bio-Industries, INSA Toulouse 135 avenue de Rangueil 31077, Toulouse CEDEX 04, FranceMicrobrewery Inland Beverages Ltd, P.O.Box DS1577, Dansoman, Accra GhanaLaboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801, Abidjan 02, Cote d’IvoireTraditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, quinine dihydrochloride, chloroquine) and antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl and ferric reducing-antioxidant power methods) were evaluated in sorghum wort and beers fermented by wild yeasts and pure culture of Saccharomyces cerevisiae. The total phenol content in the samples ranged between 1254.69 ± 2.31 and 239.68 ± 11.92 μg/mL GAE. Antioxidant activity with 2,2-diphenyl-1-picryl-hydrazyl analysis method was high in sorghum wort with 73.33 ± 1.15% but with ferric reducing-antioxidant power analysis method, the antioxidant activity was high in beer from pure culture of Saccharomyces cerevisiae. No compounds with clinically demonstrated antimalarial activity were found in the samples. At bioactive compounds (phenolic compounds) content point view, statistical analysis showed similarity between the two beers.http://www.sciencedirect.com/science/article/pii/S2665927120300265Traditional sorghum beerAntioxidant activityPhenolic compoundsSaccharomyces cerevisiae |
| spellingShingle | Wahauwouélé Hermann Coulibaly Koffi Maïzan Jean-Paul Bouatenin Zamblé Bi Irié Abel Boli Kouamé Kohi Alfred Youan Charles Tra Bi Koky Marc Celaire N'sa Marlène Cot Clement Djameh Koffi Marcellin Djè Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire Current Research in Food Science Traditional sorghum beer Antioxidant activity Phenolic compounds Saccharomyces cerevisiae |
| title | Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire |
| title_full | Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire |
| title_fullStr | Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire |
| title_full_unstemmed | Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire |
| title_short | Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire |
| title_sort | influence of yeasts on bioactive compounds content of traditional sorghum beer tchapalo produced in cote d ivoire |
| topic | Traditional sorghum beer Antioxidant activity Phenolic compounds Saccharomyces cerevisiae |
| url | http://www.sciencedirect.com/science/article/pii/S2665927120300265 |
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