Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity
The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activit...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Serbian Chemical Society
2018-01-01
|
| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391700107M.pdf |
| _version_ | 1818496694263742464 |
|---|---|
| author | Mudura Elena Coldea Teodora Emilia Socaciu Carmen Ranga Floricuţa Pop Carmen Rodica Rotar Ancuţa Mihaela Pasqualone Antonella |
| author_facet | Mudura Elena Coldea Teodora Emilia Socaciu Carmen Ranga Floricuţa Pop Carmen Rodica Rotar Ancuţa Mihaela Pasqualone Antonella |
| author_sort | Mudura Elena |
| collection | DOAJ |
| description | The aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activity by the 1,1-diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was realized by high-performance liquid chromatography coupled with positive electrospray ionisation and diode array detection (HPLC-DAD–ESI(+)-MS) analysis. Identification of the phenolic compounds data was realized based on the UV spectra of each compound. Based on a calibration curve (R2 = 0.9985), the amounts of the phenolic compounds, expressed as mg cathechin equivalents (CE)/L, were calculated. The total phenolic content of the beer and vinegar samples determined using Folin–Ciocalteu reagent were of 428.9±1.58 and 661.5±7.69 mg GAE L-1, respectively, which contributed to the high antioxidant activity in the vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p < 0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar could be considered another source of valuable compounds to beer, which could also be of interest in special diets. |
| first_indexed | 2024-12-10T18:36:03Z |
| format | Article |
| id | doaj.art-fcbd5c7b947740249f894beac30d2e58 |
| institution | Directory Open Access Journal |
| issn | 0352-5139 1820-7421 |
| language | English |
| last_indexed | 2024-12-10T18:36:03Z |
| publishDate | 2018-01-01 |
| publisher | Serbian Chemical Society |
| record_format | Article |
| series | Journal of the Serbian Chemical Society |
| spelling | doaj.art-fcbd5c7b947740249f894beac30d2e582022-12-22T01:37:48ZengSerbian Chemical SocietyJournal of the Serbian Chemical Society0352-51391820-74212018-01-01831193010.2298/JSC170803107M0352-51391700107MBrown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activityMudura Elena0Coldea Teodora Emilia1Socaciu Carmen2Ranga Floricuţa3Pop Carmen Rodica4Rotar Ancuţa Mihaela5Pasqualone Antonella6University of Agricultural Sciences and Veterinary Medicine, Department of Food Engineering, Cluj-Napoca, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine, Department of Food Engineering, Cluj-Napoca, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine, Department of Food Science, Cluj-Napoca, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine, Department of Food Science, Cluj-Napoca, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine, Department of Food Science, Cluj-Napoca, RomaniaUniversity of Agricultural Sciences and Veterinary Medicine, Department of Food Science, Cluj-Napoca, RomaniaFood Science and Technology Unit, Department of Soil, Plant, and Food Science (Di.S.S.P.A.), University of Bari ‘Aldo Moro’, Bari, ItalyThe aim of the present study was to create a functional, enriched in polyphenols and free of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested first for their phenolic content and antioxidant activity, by the Folin Ciocalteu and the free radical scavenging activity by the 1,1-diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was realized by high-performance liquid chromatography coupled with positive electrospray ionisation and diode array detection (HPLC-DAD–ESI(+)-MS) analysis. Identification of the phenolic compounds data was realized based on the UV spectra of each compound. Based on a calibration curve (R2 = 0.9985), the amounts of the phenolic compounds, expressed as mg cathechin equivalents (CE)/L, were calculated. The total phenolic content of the beer and vinegar samples determined using Folin–Ciocalteu reagent were of 428.9±1.58 and 661.5±7.69 mg GAE L-1, respectively, which contributed to the high antioxidant activity in the vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p < 0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar could be considered another source of valuable compounds to beer, which could also be of interest in special diets.http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391700107M.pdfbrewingacetic fermentationpolyphenols quantification |
| spellingShingle | Mudura Elena Coldea Teodora Emilia Socaciu Carmen Ranga Floricuţa Pop Carmen Rodica Rotar Ancuţa Mihaela Pasqualone Antonella Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity Journal of the Serbian Chemical Society brewing acetic fermentation polyphenols quantification |
| title | Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity |
| title_full | Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity |
| title_fullStr | Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity |
| title_full_unstemmed | Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity |
| title_short | Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity |
| title_sort | brown beer vinegar a potentially functional product based on its phenolic profile and antioxidant activity |
| topic | brewing acetic fermentation polyphenols quantification |
| url | http://www.doiserbia.nb.rs/img/doi/0352-5139/2018/0352-51391700107M.pdf |
| work_keys_str_mv | AT muduraelena brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT coldeateodoraemilia brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT socaciucarmen brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT rangafloricuta brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT popcarmenrodica brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT rotarancutamihaela brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity AT pasqualoneantonella brownbeervinegarapotentiallyfunctionalproductbasedonitsphenolicprofileandantioxidantactivity |