Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

Abstract

Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly ( < 0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly ( < 0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly ( < 0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

“…Values of 1033 mg GAE/L, measured by FC method, have been reached for a Belgian beer made with elderberries [66]. High values are also obtained for beers made with persimmons [67] or goji berries [68].…”

“…The incorporation of quince in beer increases its phenolic content [111]. Another possibility is the use of fruits such as persimmon [67], or goji berries [38,77]. In addition, the use of grapes has been reported to increase the TPC and antioxidant activity [112].…”

Cervejas: relação entre estilos; compostos fenólicos e capacidade antioxidante

“…E a cerveja Lambic é o resultado da fermentação espontânea (Martinez-Gomez et al, 2020;Oliveira Neto et al, 2017). Além disso, também podem ser adicionados, no preparo do mosto e no período de fermentação, vegetais, frutas, ervas ou flores que influenciarão a composição química da bebida final (Cho et al, 2018;Martínez et al, 2017).…”

“…Estudos avaliaram a adição de extratos de hibisco (Hibiscus sabdariffa L), cereja, framboesa, pêssego, damasco, uvas, ameixa, laranja, maçã, caqui, nozes, castanhas, cacau, mel, chá verde, café, alcaçuz, Goji berry (Lycium barbarum) -um fruto usado tradicionalmente na medicina chinesa, conhecido pelos seus efeitos terapêuticos -e batata doce. Todas as cervejas especiais apresentaram teores de compostos fenólicos mais elevados, quando comparadas com amostras de cervejas convencionais (Tabela 4) (Cho et al, 2018;Ducruet et al, 2017;Humia et al, 2020;Martínez et al, 2017;Nardini & Foddai, 2020;Nardini & Garaguso, 2020).…”

“…As cervejas do tipo Ale e/ou as de coloração escura como as do estilo Bock, Abbey, Brown Ale, Dark, Rauchbier e Black, geralmente, são as que apresentam maior atividade antioxidante, bem como as cervejas especiais, que são adicionadas de diferentes alimentos (Tabela 6) (Cho et al, 2018;Granato et al, 2011;Leitao et al, 2011;Moura-Nunes et al, 2016;Nardini & Foddai, 2020;Nardini & Garaguso, 2020;Piazzon et al, 2010;Rahman et al, 2020;Tafulo et al, 2010). Piazzon et al (2010), verificaram que o teor de compostos fenólicos e a atividade antioxidante aumentaram, de acordo com os estilos, na seguinte ordem: cerveja sem álcool < Lager < Pilsner < Wheat < Ale < Abbey < Bock.…”