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Physicochemical properties and antioxidant activity of portuguese craft beers and raw materials

2022-11-18Journal article Open access
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dc.contributor.authorSilva, Sara
dc.contributor.authorOliveira, Ana Isabel
dc.contributor.authorCruz, Agostinho
dc.contributor.authorFerraz Oliveira, Rita
dc.contributor.authorAlmeida, Rubim
dc.contributor.authorPinho, Cláudia
dc.date.accessioned2023-01-30T11:30:57Z
dc.date.available2023-01-30T11:30:57Z
dc.date.issued2022-11-18
dc.description.abstractThere is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, S., Oliveira, A. I., Cruz, A., Oliveira, R. F., Almeida, R., & Pinho, C. (2022). Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials. Molecules, 27(22), 8007. https://doi.org/10.3390/molecules27228007pt_PT
dc.identifier.doi10.3390/molecules27228007pt_PT
dc.identifier.eissn1420-3049
dc.identifier.urihttp://hdl.handle.net/10400.22/21994
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/1420-3049/27/22/8007pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCraft beerpt_PT
dc.subjectHopspt_PT
dc.subjectMaltpt_PT
dc.subjectPhysicochemical propertiespt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectPhenolic compoundspt_PT
dc.titlePhysicochemical properties and antioxidant activity of portuguese craft beers and raw materialspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleMoleculespt_PT
oaire.citation.volume27(22)pt_PT
person.familyNameSilva
person.familyNameOliveira
person.familyNameCruz
person.familyNameFerraz Oliveira
person.familyNamePinho
person.givenNameSara
person.givenNameAna Isabel
person.givenNameAgostinho
person.givenNameRita
person.givenNameCláudia
person.identifier.ciencia-id0C17-B11B-6914
person.identifier.ciencia-id9212-F501-E9EF
person.identifier.ciencia-idFD1F-2E0C-1254
person.identifier.ciencia-id8B1B-A0D9-B6E4
person.identifier.orcid0000-0003-2679-8455
person.identifier.orcid0000-0003-4420-6476
person.identifier.orcid0000-0002-1157-8196
person.identifier.orcid0000-0003-3933-5740
person.identifier.orcid0000-0002-3157-3712
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationd67e9abf-5521-48d3-b04b-c002db021377
relation.isAuthorOfPublication4b3fe293-2740-469f-97d3-99d0b107b5e0
relation.isAuthorOfPublicationd7ec3c5d-b3e0-4e34-8e24-4d1588876120
relation.isAuthorOfPublication6c1b7213-1303-47eb-bfa7-ecbef6a9b8d9
relation.isAuthorOfPublication01c994b8-cb20-43a8-947c-d2b978283944
relation.isAuthorOfPublication.latestForDiscovery01c994b8-cb20-43a8-947c-d2b978283944

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