Implications of Xanthohumol Enrichment on the Oxidative Stability of Pale and Dark Beers

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Carvalho, DO (Autor) FCUP; Luis F Guido (Autor) FCUP; Andersen, ML (Autor) Outra

Revista

Título: Journal of the American Society of Brewing Chemists

Vol. 74

Páginas: 24-29

ISSN: 0361-0470

Editora: American Society of Brewing Chemists

Indexação

ISI Web of Knowledge - 5 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: P-00K-9FT

DOI: 10.1094/asbcj-2016-1209-01

Abstract (EN): Xanthohumol, a hop-derived flavonoid, has been linked to a number of positive health benefits, which has spurred an interest in the production of xanthohumol-enriched beers. The aim of the present study was to investigate the implications of xanthohumol enrichment on the oxidative stability of wort and beer. The levels of radicals in a model beer (5.8% ethanol, v/v) spiked with xanthohumol were evaluated by electron spin resonance. Xanthohumol exhibited radical scavenging properties at lower concentrations, reducing the formation of spin adducts by around 10% at 0.1 mg L-1. However, a trend toward radical formation was observed for concentrations higher than 5 mg L-1, indicative of a pro-oxidant effect. The influence of xanthohumol on the oxidative stability of the model beer was further determined by measuring the consumption of O-2 in the presence of EBC worts made from different malts (pilsner, melano, and black). The addition of 10 mg L-1 of xanthohumol was also responsible for an increase of O-2 uptake in the pilsner wort, whereas no effect was observed for black wort because of a possible interaction of xanthohumol with high-molecular-weight compounds generated during roasting. It has thus been demonstrated that xanthohumol-enriched pilsner beers could be prone to oxidation and, therefore, be less stable than xanthohumol-enriched beers brewed from dark malts.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6