Compostos bioativos em cervejas comerciais com adição de frutas

Abstract

Craft beer is a product that provides different tastes, flavors, experiences to the consumer, and innovation in production which allows more quality and value to the product even though it’s processed on a smaller scale. Beer has bioactive compounds just like wine does however the consumption of beer isn’t associated with the health benefits that can be provided with a balanced consumption. Despite that, craft beers, like fruit beers, can reach new consumers due to their less bitter taste and health benefits that can be provided with a balanced consumption due to the antioxidants in fruits. In other words, it’s possible to expand the type of consumers of this niche product by connecting the growth of consumption and production of beer with the demand for healthier products that still are practical, innovative, and have quality. Therefore, this work aims to analyze and quantify the bioactive compounds and the antioxidant capacity in different types of fruit beer and sour beers by using biochemical analysis with a spectrophotometer. To define the antioxidant capacity, it was used three different methods: ABTS, DPPH and FRAP. To estimate the presence and quantity of phenolic compounds, the Folin-Ciocalteau method was used. The number of total flavonoids were estimated after the application of sodium nitrite, aluminum chloride, and sodium hydroxide. As a result, it was expected that these compounds would be found in larger quantities than in traditional beers which didn’t occur. It was possible to confirm that only the amount of them would be different according to the type of fruit used. About the fruit beers, the flavors of pomelo and passion fruit achieved better results for antioxidant capacity (by the method ABTS, pomelo resulted in 1,827 mM TE mL-1 and 1,402 mM TE mL-1 for passion fruit, meanwhile for the DPPH method the results were 90,588 and 321,471 μM TE mL-1, respectively) and phenolic compounds (689,33 e 606,74 μg EAG mL-1, respectively). Meanwhile, for the sour beers, the best results were obtained with the flavors of moscatel grapes, hibiscus and raspberry. The Hop Lager type presented results higher than the sour ones in the DPPH method with 614,12 μM TE mL-1, FRAP with 7,702 mM Fe2+ mL-1 and total flaonoids with 25,70 μg quercetina mL-1.