Abstract：
:Total polyphenols and flavonoids content, phenolics profile by HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation process were analyzed. The fruits were: cherry, raspberry, peach, apricot, grape, plum, orange and apple. Antioxidant activity, total polyphenols and flavonoids content were considerably higher in most of the fruit beers in respect to conventional, no-fruit beers. Cherries beers exhibit the highest values, followed by grape, plum and orange beers. An enrichment was observed in catechin and quercetin content in all fruit beers examined. Myricetin and resveratrol were also detected in most of the fruit beers. Among phenolic acids, an enrichment in chlorogenic, neochlorogenic, p-coumaric and caffeic acids was measured in most of the fruit beers in respect to conventional beers. Our findings show that fruits addition during the fermentation process considerably increased the antioxidant activity of beer and qualitatively and quantitatively improved its phenolics profile.
journal_name
Food Chemjournal_title
Food chemistryauthors
Nardini M,Garaguso Idoi
10.1016/j.foodchem.2019.125437subject
Has Abstractpub_date
2020-02-01 00:00:00pages
125437eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31552-3journal_volume
305pub_type
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