Physico-Chemical Indices, Iso-alpha-Acid, Phenolic Contents and Antioxidant Activity of Commercial Beers

Abstract

The effects of brewing style on physicochemical indices, iso--acids and antioxidant contents of commercial beers were investigated. A great variability was highlighted for all the considered parameters (sugar and alcohol contents, density, pH, titratable acidity, iso--acids, phenolic content, antioxidant activity). The beers having the highest iso--acids contents were Guinness Special Export Stout (which also showed the highest phenolic content), Chimay Pères Trappistes Triple, and Greene King IPA whereas the lowest values were detected in Cuveè De Ranke, Heineken Premium Quality Lager, and Riedenburger Brauhaus gluten free. The latter also had the lowest phenolic concentration. The antioxidant activity values strictly correlated with the total phenolic content but not with the iso-α-acid amount. The Principal Component Analysis failed in distinguishing beers based on their declared type/styles. This was a predictable result since the beer styles don't represent a compositional classification but they are rather used to indicate commercial types.

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions

“…PA beers had a TPC in the range 361.3−463.7 mg GAE/L beer, in good agreement with values reported for commercial beers (152-486 mg GAE/L depending on the beer style). 49 Similar TPC values were found in LA-PA beers, in the range 386.5−456.3 mg GAE/ L beer.…”

“…A similar trend was observed for the TPC, as shown in Table : PA95 and PA85 were significantly different ( p < 0.05) from PA100, with values increasing from PA100 to PA85. PA beers had a TPC in the range 361.3–463.7 mg GAE/L beer, in good agreement with values reported for commercial beers (152-486 mg GAE/L depending on the beer style) . Similar TPC values were found in LA-PA beers, in the range 386.5–456.3 mg GAE/L beer.…”

Alginate encapsulation improves probiotics survival in carbonated sodas and beers

“…Guinness is an ale-stout, which is produced in warmer conditions of 16 to 24˚C by fermentation of Saccharomyces cerevisiae. On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10˚C by fermentation of Saccharomyces pastorianus [26]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin, and 8-prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [26][27][28].…”

Oral delivery of microbiome-modulating synbiotics derived from kefir via alginate encapsulation systems

“…Guinness is an ale-stout, which is produced in warmer conditions of 16 to 24 °C by fermentation of Saccharomyces cerevisiae. On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10 °C by fermentation of Saccharomyces pastorianus [384]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin and 8prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [384]- [386].…”

“…On the contrary, Tiger Beer is a lager, which is produced in colder conditions of around 10 °C by fermentation of Saccharomyces pastorianus [384]. Several studies have evaluated the composition of stouts and lagers; stouts are known to present higher concentrations of hops iso-α-acids, such as xanthohumol, isoxanthohumol, 6-prenylnaringenin and 8prenylnaringenin, than lagers, which likely contributed to stronger bactericidal effects in stout [384]- [386]. Hops iso-α-acids are known to have potent inhibitory effects towards Gram-positive bacteria, while Gram-negative strains tend to be more resistant against these compounds [387].…”