Characterization of Indian beers: chemical composition and antioxidant potential

Author(s): Tapasya V. Pai, Siddhi Y. Sawant, Arindam A. Ghatak, Palak A. Chaturvedi, Arpita M. Gupte, Neetin S. Desai
Abstract: Chemical composition, antioxidant potential and corresponding lipid preoxidation of Indian commercial beers were evaluated. The presence of polyphenolic compounds such as tannic acid, gallic acid, catechol, vanillin, caffeic acid, quercetin, p-coumaric acid and rutin was quantified using LC-MS while the organic acids including tartaric, malic, acetic, citric and succinic acids were analysed using HPLC. Beer sample B8 had the greatest concentration of phenolic and flavonoid components (0.620 ± 0.084 mg/mL and 0.379 ± 0.020 mg/mL respectively) among the beer samples studied. The DPPH radical scavenging activity was observed in the range of 68.34 ± 0.85 % to 89.90 ± 0.71 % and ABTS radical cation scavenging activity was in the range of 59.75 ± 0.20 % to 76.22 ± 0.50 %. Percent protection in lipid peroxidation was quantified to be maximum (54.45 ± 3.39 %) in sample B5. Total phenolic content positively correlates with antioxidant assays, DPPH and ABTS (r = 0.35 and r = 0.58 respectively) with p < 0.001 and also with lipid peroxidation (r = 0.04) with p < 0.001. Negative correlation was observed between total flavonoid content with ABTS and lipid peroxidation (r = −0.1 and r = −0.05) respectively. The process of brewing warrants additional research to determine how the concentration of selected phenolic compounds can be increased.
Organisation(s)
External organisation(s): Padmashree Dr. D.Y. Patil University
Journal: Journal of Food Science and Technology
Volume: 52
Pages: 1414–1423
No. of pages: 10
ISSN: 0022-1155
DOI: https://doi.org/10.1007/s13197-013-1152-2
Publication date: 08-2013
Peer reviewed: Yes
Austrian Fields of Science 2012: 404007 Food biotechnology
Keywords
ASJC Scopus subject areas: Food Science
Portal url: https://ucrisportal.univie.ac.at/en/publications/1795d94a-8ace-48ec-a411-485c88d654d4