A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
Abstract
:1. Introduction
2. Results
2.1. Chromatographic Profile of the Phenolic Compounds in Craft Beers
2.2. Validation of the Method
2.2.1. Selectivity
2.2.2. Linearity
2.2.3. Limits of Detection and Quantification
2.2.4. Precision
2.2.5. Accuracy
2.3. Application of the Method in Real Samples
3. Discussion
4. Materials and Methods
4.1. Standards and Samples
4.2. Analysis
Quality Assurance and Quality Control (QA/QC)
4.3. Optimization of Wavelengths for the Phenolic Compounds Detection
4.4. Validation of the Method
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Phenolic Compounds | Linear Range (mg L−1) | R2 | LOD * (mg L−1) | LOQ * (mg L−1) |
---|---|---|---|---|
Catechin | 0.10–12.5 | 0.9999 | 0.08 | 0.28 |
Caffeic acid | 0.25–12.5 | 0.9994 | 0.22 | 0.74 |
Epicatechin | 0.50–12.5 | 0.9980 | 0.39 | 1.29 |
p-Coumaric acid | 0.10–10.0 | 0.9999 | 0.08 | 0.27 |
Hydrated rutin | 0.25–12.5 | 0.9999 | 0.10 | 0.35 |
Trans-ferulic acid | 0.10–10.0 | 0.9998 | 0.08 | 0.28 |
Quercetin | 0.50–12.5 | 0.9990 | 0.35 | 1.16 |
Kaempferol | 1.0–12.5 | 0.9966 | 0.83 | 2.78 |
Formononetin | 0.10–7.5 | 0.9997 | 0.09 | 0.32 |
Phenolic Compounds | RSD (%) * | ||
---|---|---|---|
0.5 mg L−1 | 7.5 mg L−1 | 12.5 mg L−1 | |
Catechin | 4.20 | 5.70 | 2.77 |
Caffeic acid | 4.51 | 4.50 | 3.08 |
Epicatechin | 5.19 | 5.22 | 3.85 |
p-Coumaric acid | 5.19 | 5.21 | 3.73 |
Hydrated rutin | 14.5 | 11.5 | 16.2 |
Trans-ferulic acid | 6.78 | 4.53 | 5.86 |
Quercetin | 7.68 | 4.76 | 2.75 |
Kaempferol | 5.72 | 3.38 | 2.59 |
Formononetin | 4.68 | 5.30 | 3.15 |
Phenolic Compounds | Concentration in the Sample * (mg L−1) | Added Concentration (mg L−1) | ||
---|---|---|---|---|
0.5 | 7.5 | 12.5 | ||
Accuracy (%) | ||||
Catechin | ND | 105 | 103 | 95.9 |
Caffeic acid | ND | 85.1 | 85.8 | 93.9 |
Epicatechin | 1.43 | 88.6 | 94.3 | 99.3 |
p-Coumaric acid | ND | 87.5 | 86.4 | 88.2 |
Hydrated rutin | 0.61 | 112 | 88.3 | 91.4 |
Trans-ferulic acid | <LOQ | 111 | 90.9 | 94.2 |
Quercetin | <LOQ | 91.8 | 95.1 | 105 |
Kaempferol | <LOQ | 69.8 | 98.2 | 99.2 |
Formononetin | 0.70 | 68.6 | 101 | 105 |
Phenolic Compounds | Concentration (mg L−1) * | |||||||
Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 | Sample 7 | Sample 8 | |
Catechin | ND | ND | ND | 16.8 ± 0.3 | 0.41 ± 0.02 | ND | 38.6 ± 0.08 | 65.2 ± 1.6 |
Caffeic acid | ND | ND | ND | <LOQ | <LOQ | <LOQ | 8.13 ± 0.21 | ND |
Epicatechin | 1.43 ± 0.07 | 2.50 ± 0.16 | 3.16 ± 0.22 | 3.55 ± 0.07 | 1.94 ± 0.08 | ND | 51.1 ± 0.0 | ND |
p-Coumaric acid | ND | 0.97 ± 0.02 | 1.11 ± 0.04 | ND | 0.70 ± 0.01 | <LOQ | 0.47 ± 0.06 | ND |
Hydrated rutin | 0.62 ± 0.02 | 0.92 ± 0.02 | 0.62 ± 0.02 | 1.07 ± 0.02 | 0.39 ± 0.02 | 0.93 ± 0.03 | 1.45 ± 0.04 | 1.13 ± 0.04 |
Trans-ferulic acid | <LOQ | 2.10 ± 0.03 | 2.19 ± 0.01 | 1.74 ± 0.02 | 1.57 ± 0.04 | 1.42 ± 0.02 | 1.34 ± 0.11 | 1.59 ± 0.13 |
Quercetin | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | ND | <LOQ |
Kaempferol | <LOQ | <LOQ | ND | ND | ND | ND | ND | ND |
Formononetin | 0.71 ± 0.02 | 1.47 ± 0.01 | 1.55 ± 0.02 | 1.70 ± 0.02 | 1.88 ± 0.01 | 1.49 ± 0.00 | 2.40 ± 0.06 | 0.68 ± 0.04 |
Total (Sum of the phenolic compounds) | 2.76 | 7.96 | 8.63 | 24.9 | 6.89 | 3.84 | 103.5 | 68.6 |
Phenolic Compounds | Concentration (mg L−1) * | |||||||
Sample 9 | Sample 10 | Sample 11 | Sample 12 | Sample 13 | Sample 14 | Sample 15 | ||
Catechin | 37.4 ± 0.9 | 108.3 ± 1.7 | 124.8 ± 1.9 | ND | ND | ND | ND | |
Caffeic acid | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | |
Epicatechin | 6.73 ± 0.36 | ND | 9.12 ± 0.28 | ND | 2.46 ± 0.09 | 2.61 ± 0.06 | ND | |
p-Coumaric acid | 4.17 ± 0.23 | <LOQ | ND | <LOQ | 0.66 ± 0.00 | <LOQ | <LOQ | |
Hydrated rutin | 1.36 ± 0.02 | 0.79 ± 0.02 | 1.17 ± 0.09 | 2.94 ± 0.04 | 1.29 ± 0.02 | 0.63 ± 0.08 | 0.49 ± 0.02 | |
Trans-ferulic acid | 1.26 ± 0.09 | 0.89 ± 0.02 | 1.31 ± 0.06 | <LOQ | <LOQ | <LOQ | 0.66 ± 0.01 | |
Quercetin | 1.19 ± 0.02 | <LOQ | <LOQ | <LOQ | <LOQ | <LOQ | 1.45 ± 0.02 | |
Kaempferol | ND | ND | ND | ND | ND | ND | <LOQ | |
Formononetin | 0.52 ± 0.01 | 0.74 ± 0.01 | 1.67 ± 0.00 | 1.88 ± 0.01 | 1.35 ± 0.02 | 1.08 ± 0.02 | 1.67 ± 0.04 | |
Total (Sum of the phenolic compounds) | 52.6 | 110.7 | 138.1 | 4.82 | 5.76 | 4.32 | 4.27 |
Samples | ||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | |
Total phenolic compounds (mg per drink) a | 0.97 | 2.79 | 3.02 | 8.72 | 2.41 | 1.34 | 36.2 | 24.0 |
Daily value (%) b | 0.2 | 0.6 | 0.7 | 1.9 | 0.5 | 0.3 | 7.9 | 5.2 |
Samples | ||||||||
9 | 10 | 11 | 12 | 13 | 14 | 15 | ||
Total phenolic compounds (mg per drink) a | 18.4 | 38.7 | 48.3 | 1.69 | 2.02 | 1.51 | 1.49 | |
Daily value (%) b | 4.0 | 8.4 | 11 | 0.4 | 0.4 | 0.3 | 0.3 |
Compounds Analyzed | Sample-Preparation Technique | Analysis Technique | LOD (mg L−1) | LOQ (mg L−1) | Concentration Range (mg L−1) | Ref. |
---|---|---|---|---|---|---|
Gallic acid; protocatechuic acid; gentisic acid; catechin; caffeic acid; epicatechin; p-coumaric acid; ferulic acid; salicylic acid; quercetin | Solid-phase extraction (SPE) | HPLC-DAD | 0.04–0.41 | 0.14–0.80 | 0.28–5.04 | [10] |
Gallic acid; (-)-catechin; epicatechin; ferulic acid; chlorogenic acid; morin; rutin; quercetin; kaempferol; naringenin; luteolin | Liquid–liquid extraction (LLE) | LC-PDA LC-ESI-MS | 0.02–0.04 0.006–0.012 | 0.06–0.012 0.02–0.04 | 0.24–5.70 0.010–2.38 | [45] |
Gallic acid; vanillic acid; p-coumaric acid; trans-ferulic acid; sinapic acid; caffeic acid; syringic acid; 4-hydroxibenzoic acid; (+)-catechin; hydrate quercetin; 3-caffeoylquinic acid; xanthohumol; isoxanthohumol; 8-prenylnarigenin; cohumulone, colupulone; lupulone; colupulone | Dilution Solid-phase extraction (SPE) Simplified liquid extraction (SLE) | HPLC-API-MS/MS | 0.001–0.150 | 0.004–0.500 | 0.1–34.4 (µg kg−1) | [46] |
Catechin; caffeic acid; epicatechin; p-coumaric acid; hydrated rutin; trans-ferulic acid; quercetin; kaempferol and formononetin | Not applicable | HPLC-DAD | 0.08–0.83 | 0.27–2.78 | <0.27–124.8 | This work |
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Silva, M.C.; dos Anjos, J.P.; Guarieiro, L.L.N.; Machado, B.A.S. A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers. Molecules 2021, 26, 4716. https://doi.org/10.3390/molecules26164716
Silva MC, dos Anjos JP, Guarieiro LLN, Machado BAS. A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers. Molecules. 2021; 26(16):4716. https://doi.org/10.3390/molecules26164716
Chicago/Turabian StyleSilva, Marcelo Coelho, Jeancarlo Pereira dos Anjos, Lilian Lefol Nani Guarieiro, and Bruna A. Souza Machado. 2021. "A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers" Molecules 26, no. 16: 4716. https://doi.org/10.3390/molecules26164716