Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/10216/151849 |
Resumo: | Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer. |
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Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark MaltsCiências da Saúde, Ciências médicas e da saúdeHealth sciences, Medical and Health sciencesAgeing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer.20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10216/151849eng10.3390/foods12061237Machado, JCNicola, PDMViegas, OlgaSantos, MCFaria, MAFerreira, IMPLVOinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T13:39:36Zoai:repositorio-aberto.up.pt:10216/151849Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:45:00.288993Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
title |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
spellingShingle |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts Machado, JC Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
title_short |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
title_full |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
title_fullStr |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
title_full_unstemmed |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
title_sort |
Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts |
author |
Machado, JC |
author_facet |
Machado, JC Nicola, PDM Viegas, Olga Santos, MC Faria, MA Ferreira, IMPLVO |
author_role |
author |
author2 |
Nicola, PDM Viegas, Olga Santos, MC Faria, MA Ferreira, IMPLVO |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Machado, JC Nicola, PDM Viegas, Olga Santos, MC Faria, MA Ferreira, IMPLVO |
dc.subject.por.fl_str_mv |
Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
topic |
Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
description |
Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/10216/151849 |
url |
https://hdl.handle.net/10216/151849 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.3390/foods12061237 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135766598647809 |