Abstract：
:In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.
journal_name
Food Chemjournal_title
Food chemistryauthors
Moura-Nunes N,Brito TC,da Fonseca ND,de Aguiar PF,Monteiro M,Perrone D,Torres AGdoi
10.1016/j.foodchem.2015.11.133subject
Has Abstractpub_date
2016-05-15 00:00:00pages
105-13eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30270-3journal_volume
199pub_type
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