Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physicochemical Characteristics of the Beers
2.2. Volatile Organic Compounds of the Beers
2.3. Contents of Bioactive Compounds in Fruit Beers
2.4. Sensory Analysis of Fruit Beers
3. Materials and Methods
3.1. Material
3.2. Ozonation Process
3.3. Production of Beer
3.4. Analysis of Beer Quality Indicators
3.5. Contents of Bioactive Compounds in Fruit Beers
3.5.1. Total Contents of Polyphenols
3.5.2. Determination of Polyphenols Profile by UPLC-TQD-MS
3.5.3. Antioxidant Activity
DPPH Test
FRAP Test
ABTS Test
3.6. Sensory Assessment in Beers
3.7. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Sample Availability
References
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Type of Beer | CB | AB0 | AB1 | SB0 | SB1 | MB0 | MB1 |
---|---|---|---|---|---|---|---|
Apparent extract (%; m/m) | 2.74 cd ± 0.09 | 3.29 a ± 0.10 | 2.88 bc ± 0.09 | 2.77 c ± 0.09 | 2.59 d ± 0.08 | 3.24 a ± 0.10 | 3.01 b ± 0.10 |
Real extract (%; m/m) | 4.65 c ± 0.06 | 4.95 a ± 0.06 | 4.62 cd ± 0.06 | 4.80 b ± 0.06 | 4.57 d ± 0.06 | 4.96 a ± 0.06 | 4.77 b ± 0.06 |
Original extract (%; m/m) | 12.67 b ± 0.13 | 11.87 d ± 0.12 | 11.90 d ± 0.12 | 13.32 a ± 0.14 | 12.88 b ± 0.13 | 12.16 c ± 0.13 | 12.14 c ± 0.13 |
Degree of final apparent attenuation (%) | 78.3 a ± 1.8 | 72.3 c ± 1.6 | 75.8 b ± 1.7 | 79.2 a ± 1.8 | 78.9 a ± 1.8 | 73.4 c ± 1.7 | 75.2 b ± 1.7 |
Degree of final real attenuation (%) | 64.8 a ± 1.5 | 59.9 d ± 1.4 | 62.7 b ± 1.4 | 65.6 a ± 1.5 | 66.1 a ± 1.5 | 60.8 cd ± 1.4 | 62.2 bc ± 1.4 |
Content of alcohol (%; m/m) | 4.15 b ± 0.15 | 3.58 d ± 0.13 | 3.75 cd ± 0.13 | 4.43 a ± 0.16 | 4.31 ab ± 0.15 | 3.72 cd ± 0.13 | 3.81 c ± 0.13 |
Content of alcohol (%; v/v) | 5.30 b ± 0.14 | 4.58 d ± 0.12 | 4.80 c ± 0.13 | 5.66 a ± 0.15 | 5.51 a ± 0.15 | 4.76 c ± 0.13 | 4.87 c ± 0.13 |
Colour (EBC units) | 18.2 e ± 0.8 | 20.4 c ± 0.9 | 23.9 a ± 1.0 | 24.1 a ± 1.0 | 24.0 a ± 1.0 | 21.6 b ± 0.9 | 19.1 d ± 0.8 |
Titratable acidity (0.1 M NaOH/100 cm3) | 1.9 a ± 0.3 | 2.2 a ± 0.3 | 2.3 a ± 0.3 | 2.2 a ± 0.3 | 2.2 a ± 0.3 | 2.2 a ± 0.3 | 2.3 a ± 0.3 |
pH | 4.58 ab ± 0.11 | 4.50 abc ± 0.11 | 4.42 c ± 0.11 | 4.60 ab ± 0.12 | 4.61 a ± 0.12 | 4.58 ab ± 0.11 | 4.46 bc ± 0.11 |
Content of carbon dioxide (%) | 0.43 a ± 0.30 | 0.43 a ± 0.31 | 0.44 a ± 0.30 | 0.46 a ± 0.30 | 0.47 a ± 0.30 | 0.46 a ± 0.30 | 0.43 a ± 0.30 |
Bitter substances (IBU) | 19.2 a ± 0.8 | 15.9 c ± 0.7 | 14.7 d ± 0.6 | 17.8 b ± 0.8 | 17.7 b ± 0.8 | 16.3 c ± 0.7 | 15.8 c ± 0.7 |
Energy value (kcal/100 mL) | 46 a ± 1 | 43 a ± 0 | 43 a ± 1 | 48 a ± 2 | 47 a ± 0 | 44 a ± 2 | 44 a ± 1 |
Energy value (kJ/100 mL) | 192 b ± 1 | 180 c ± 0 | 180 c ± 1 | 202 a ± 2 | 195 ab ± 0 | 184 c ± 2 | 184 c ± 1 |
Compound | CB | AB0 | AB1 | SB0 | SB1 | MB0 | MB1 |
---|---|---|---|---|---|---|---|
Acetic aldehyde (mg/L) | 8.3 a ± 0.4 | 3.9 bc ± 0.2 | 4.3 bc ± 0.3 | 5.0 b ± 0.3 | 3.8 c ± 0.2 | 3.5 c ± 0.2 | 1.4 d ± 0.1 |
Ethyl acetate (mg/L) | 15.8 e ± 0.5 | 16.6 de ± 0.5 | 13.6 f ± 0.3 | 18.8 c ± 0.3 | 27.6 b ± 0.2 | 17.1 d ± 0.1 | 43.9 a ± 0.0 |
n-Propanol (mg/L) | 34.9 e ± 0.3 | 36.3 d ± 0.3 | 35.2 e ± 0.2 | 37.3 c ± 0.2 | 39.9 a ± 0.1 | 38.4 b ± 0.3 | 35.3 e ± 0.4 |
Isobutanol (mg/L) | 74.7 e ± 0.4 | 78.8 d ± 0.3 | 84.1 c ± 0.0 | 99.4 a ± 0.3 | 79.5 d ± 0.3 | 94.9 b ± 0.1 | 84.7 c ± 0.3 |
Isoamyl acetate (mg/L) | 0.48 c ± 0.04 | 0.44 cd ± 0.00 | 0.23 f ± 0.04 | 0.64 b ± 0.02 | 1.18 a ± 0.01 | 0.39 d ± 0.03 | 0.31 e ± 0.02 |
Amyl alcohols (mg/L) | 89.6 c ± 0.1 | 88.7 d ± 0.3 | 87.8 e ± 0.4 | 95.8 a ± 0.5 | 91.4 b ± 0.1 | 89.1 cd ± 0.2 | 83.5 f ± 0.5 |
Diacetyl (mg/L) | 0.015 c ± 0.004 | 0.025 b ± 0.004 | 0.023 b ± 0.003 | 0.023 b ± 0.001 | 0.021 bc ± 0.002 | 0.014 c ± 0.003 | 0.033 a ± 0.003 |
Compound | CB | AB0 | AB1 | SB0 | SB1 | MB0 | MB1 |
---|---|---|---|---|---|---|---|
Total polyphenols (mg GAE/L) | 176 e ± 5 | 373 cd ± 3 | 366 d ± 6 | 401 a ± 3 | 395 a ± 4 | 391 ab ± 1 | 382 bc ± 3 |
Neochlorogenic acid (mg/L) | n.d. | 0.05 c ± 0.01 | 0.41 b ± 0.03 | 0.07 c ± 0.02 | 0.62 a ± 0.02 | 0.59 a ± 0.01 | 0.02 c ± 0.05 |
Chlorogenic acid (mg/L) | n.d. | n.d | 1.16 a ± 0.00 | n.d. | 1.05 b ± 0.03 | 0.82 c ± 0.02 | n.d. |
Caffeic acid (mg/L) | n.d. | 3.96 c ± 0.05 | 2.69 d ± 0.03 | 5.92 b ± 0.01 | 7.20 a ± 0.02 | 2.43 e ± 0.03 | 1.86 f ± 0.02 |
(+)Catechin (mg/L) | n.d. | 1.03 b ± 0.03 | 2.52 a ± 0.06 | n.d. | n.d. | n.d. | n.d. |
Compound | Rt (min) | MS (m/z) | MS/MS (m/z) | λmax (nm) | |
---|---|---|---|---|---|
1. | Neochlorogenic acid | 2.84 | 353 | 191 | 299sh, 327 |
2. | Chlorogenic acid | 2.96 | 353 | 191 | 299sh, 327 |
3. | Caffeic acid | 3.19 | 179 | - | 299sh, 324 |
4. | (+)Catechin | 3.40 | 289 | - | 273 |
Type of Beer | CB | AB0 | AB1 | SB0 | SB1 | MB0 | MB1 |
---|---|---|---|---|---|---|---|
DPPH• (mmol TE/L) | 1.42 cd ± 0.08 | 1.52 bcd ± 0.08 | 1.38 d ± 0.08 | 1.80 a ± 0.08 | 1.68 ab ± 0.06 | 1.56 bc ± 0.09 | 1.58 bc ± 0.10 |
FRAP (mmol Fe2+/L) | 1.15 e ± 0.03 | 1.63 d ± 0.06 | 1.83 c ± 0.04 | 2.28 b ± 0.08 | 2.46 a ± 0.07 | 1.62 d ± 0.05 | 1.81 c ± 0.07 |
ABTS+• (mmol TE/L) | 1.60 a ± 0.13 | 1.66 a ± 0.06 | 1.65 a ± 0.06 | 1.80 a ± 0.08 | 1.63 a ± 0.10 | 1.64 a ± 0.06 | 1.67 a ± 0.07 |
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Gorzelany, J.; Michałowska, D.; Pluta, S.; Kapusta, I.; Belcar, J. Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers. Molecules 2022, 27, 1976. https://doi.org/10.3390/molecules27061976
Gorzelany J, Michałowska D, Pluta S, Kapusta I, Belcar J. Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers. Molecules. 2022; 27(6):1976. https://doi.org/10.3390/molecules27061976
Chicago/Turabian StyleGorzelany, Józef, Dorota Michałowska, Stanisław Pluta, Ireneusz Kapusta, and Justyna Belcar. 2022. "Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers" Molecules 27, no. 6: 1976. https://doi.org/10.3390/molecules27061976