Decomposição de amostras de cerveja com sistema de refluxo para determinação monoelementar por F AAS/AES e determinação multielementar por MIP OES

Leão, Paulo Roberto Pereira de; Medina, Aline Lisbôa; Vieira, Mariana Antunes; Ribeiro, Anderson Schwingel

doi:10.1590/1981-6723.6217

Cited by 4 publications

(5 citation statements)

References 28 publications

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“…These values are lower than those obtained by Tozetto et al (2019), who found levels of zinc (0.04 mg/L), iron (0.06 mg/L) and copper (0.23 mg/L) in craft beer produced using ginger. In general, the mineral contents in soursop fruit beer were lower than those reported in the literature and it is believed that this is related to lower turbidity and the quantities of raw material (hops and malt) in its formulation (De Leão et al, 2018).…”

Section: Centesimal and Mineral Compositionmentioning

confidence: 55%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

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Background. Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. Materials and methods. To determine the most favorable moment for the inclusion of the fruit, the soursop pulp was added experimentally in three stages of the process: during the boiling of the wort (C01); on the 3 rd day of fermentation (C02); during carbonation, with the use of soursop extract (C03). These treatments were submitted to a preliminary sensory evaluation and C02 was considered the best beer with regards to taste, color, aroma, formation and persistence of the head and clarity. Thus, C02 was evaluated with regards to its physicochemical, microbiological and sensory characteristics. Results. The soursop fruit beer had the following characteristics: density of 1,012; pH 3.62; SSC 6.5 o Brix, alcohol content 4.3 ABV; bitterness 39.3 IBU; and color 7.15 EBC. The centesimal analysis indicated the following amounts: ash 0.2 g/100 g, lipids 0.02 g/100 g, proteins 0.14 g/100 g and, among minerals, Ca and Na predominated in the beverage. The attributes evaluated in the sensory analysis showed an acceptability index greater than 70%, and 74% of the tasters indicated that they would probably buy the beer. Conclusion.It was possible to produce a fruit beer with the addition of soursop pulp during fermentation which ensured the permanence of the sensory characteristics of the fruit.

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Section: Centesimal and Mineral Compositionmentioning

confidence: 55%

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Santos¹,

Ribeiro²,

Andrade³

et al. 2021

Acta Sci Pol Technol Aliment

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“…In the mineral contents (Supplementary Table A ), the potassium and the magnesium were higher 1661.17 ppm, 486.50 ppm in black wheat beer than control white wheat beer 526.13 ppm, 126.80 ppm respectively. In addition, the calcium and zinc were also higher in black wheat beer 20.97 ppm, 1.62 ppm than the white wheat beer 8.33 ppm, 0.22 respectively 48 .…”

Section: Resultsmentioning

confidence: 83%

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Singh

Kansal

et al. 2023

Sci Rep

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Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

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“…These results are shown in Table 4. Since MIP OES is a multielemental technique (Diniz et al, 2017;Leão et al, 2018;Ozbek & Akman, 2016a, 2016bOzbek et al, 2016;Williams et al, 2017) and the results obtained for Fe in the samples were statistically comparable with those obtained by F AAS, this technique was considered adequate to determine not only Fe but also other metallic elements, which concentrations should be easier detectable by MIP OES than by F AAS.…”

Section: Mineral Determinationsmentioning

confidence: 72%

“…On the other hand, higher plasma temperatures compared to flame and graphite furnace allows carbide formation or refractive element determination. Therefore, MIP OES is a cheap, practical, fast, and environmental friendly technique recently employed for multi-element determination in different food matrices, including vinegars (Ozbek et al, 2016), cheese and other dairy products (Diniz et al, 2017;Ozbek & Akman, 2016b;Williams et al, 2017), in addition to bread (Ozbek & Akman, 2016a) and beer (Leão et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

Campos

Alvarenga

Sabarense

et al. 2020

Braz. J. Food Technol.

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This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.

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Decomposição de amostras de cerveja com sistema de refluxo para determinação monoelementar por F AAS/AES e determinação multielementar por MIP OES

Cited by 4 publications

References 28 publications

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [pdf]

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

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