Avaliação dos teores de fenólicos totais e do potencial antioxidante durante a produção de cerveja artesanal

Bruno Martins Dala-Paula; Vivian Santana de Almeida; Gabriel Gerber Hornink; George Augusto Veloso de Oliveira; Amanda de Fátima Bueno

doi:10.22481/exon.v12i2.20615

Authors

Bruno Martins Dala-Paula Universidade Federal de Alfenas
Vivian Santana de Almeida Universidade Federal de Alfenas
Gabriel Gerber Hornink Universidade Federal de Alfenas
George Augusto Veloso de Oliveira Universidade Federal de Alfenas
Amanda de Fátima Bueno Universidade Federal de Alfenas

DOI:

https://doi.org/10.22481/exon.v12i2.20615

Keywords:

antioxidant potential, flavonoids, phenolic compounds, mashing, hopping, craft beer

Abstract

Beer is a fermented beverage and a source of phenolic compounds and flavonoids, with recognized antioxidant function. The objective of this work was to determine the total content of these compounds and the antioxidant potential within the different stages of craft beer production. The analyzes were performed by the spectrophotometric method, analyzing: two types of barley malt (all grain and dry malt extract), different hops extraction techniques, two strains of Saccharomyces cerevisiae (US05 -neutral and WB06-phenolic) and three gravities specific to each wort 1.03 g / mL, 1.06 g / mL and 1.09 g / mL. Dry malt extract showed higher levels of flavonoids and total phenolics when compared to the all grain, with no significant difference in antioxidant potential. Hop extracts obtained by cooking for 10 and 60 minutes showed the highest levels of flavonoids, phenolics and antioxidant potential. In general, the fermented product of phenolic yeast showed higher levels of flavonoids, when in low and medium gravity wort. However, neutral yeast in medium gravity wort generated higher levels of phenolic compounds. In addition to the raw material used, the variables involved in mashing, hopping and fermentation significantly affect the levels of bioactive compounds and antioxidant potential in beer.

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