Brown beer vinegar: Potentially functional product based on its phenolic profile and antioxidant activity

Elena Mudura, Teodora Emilia Coldea, Carmen Socaciu, Floricuța Ranga, Carmen Rodica Pop, Ancuta Mihaela Rotar, Antonella Pasqualone

Abstract


The aim of the present study was to create a functional, enriched in polyphenols and freed of alcohol product obtained by acetic fermentation of beer. Beer and vinegar were tested firstly for their phenolic content and antioxidant activity, by Folin Ciocalteau and the free radical scavenging activity by the 1,1-Diphenyl-2-picrylhydrazyl free-radical scavenging assay, respectively. Then, the separation and identification of the 30 phenolic compounds was applied HPLC-DAD-ESI(+) MS analysis. Phenolic compounds data identification was carried out based on UV spectra of each compound. Based on calibration curve (R2=0.9985), were calculated the amounts of phenolic compounds, expressed as mg cathechin equivalents (CE)/L. Total phenolic content of beer and vinegar samples determined using Folin-Ciocalteu reagent were of 428.9±1.58 mg GAE/L, and 661.5±7.69 mg GAE/L, respectively, which contributed to an high antioxidant activity in vinegar sample of 82.18 %. Statistically significant differences were observed after acetic fermentation between each parameter (p<0.05). Brown beer vinegar represents a rich source of polyphenols and phenolic derivatives, compared to beer. By its increased phenolic content and antioxidant activity, brown beer vinegar can be considered another source of valuable compounds than beer, which could be of interest also in special diets. 


Keywords


brewing, acetic fermentation, polyphenols quantification

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DOI: http://dx.doi.org/10.2298/JSC170803107M

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