Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Lyophilization of Leaves
2.2. Microwave Assisted Extraction
2.3. Total Polyphenol Content
2.4. HPLC-PDA-ESI-MS2 for Annotation and Quantification of Individual Polyphenolic Compounds
2.5. UHPLC–QTOF/MS Analysis on M. communis Extract
2.6. Antimicrobial Activity of Plant Extracts
2.7. Agar Disk Diffusion Method
2.8. Minimum Inhibitory Concentration (MIC) of Myrtus communis Extract
2.9. Antimicrobial Effect of Myrtus communis Extract in Wort and Beer
2.10. Statistical Analysis
3. Results
3.1. Chemical Characterization of Plant Extracts
3.2. Antimicrobial Activity of Plant Extracts
3.3. Liquid Chromatography–Quadrupole-Time of Flight–Mass Spectrometry Analysis of the M. communis Extract
3.4. Minimum Inhibitory Concentration (MIC) Myrtus communis Extract
3.5. Antimicrobial Activity of M. communis Extract in Beer and Wort
4. Discussion
5. Conclusions and Perspectives
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Standard for Quantification | Q3 * (m/z) | Polarity |
---|---|---|
Catechin | 289 | negative |
Chlorogenic acid | 353 | negative |
Coumaric acid | 163 | negative |
Apigenin glucoside | 431 | negative |
Quercetin | 303 | positive |
Kaempferol | 285 | negative |
Isorhamnetin | 315 | negative |
Micro-Organism | Abbreviation | Medium and Growth Condition |
---|---|---|
Levilactobacillus brevis | LbDSM6235 | MRS agar and broth 30 °C (48 h) anaerobic |
Fructilactibacillus lindneri | FlDSM20692 | MRS agar and broth 30 °C (48 h) anaerobic |
Lactiplantibacillus plantarum | LpATCC8014 | MRS agar and broth 30 °C (48 h) anaerobic |
Lacticaseibacillus casei | LcATCC393 | MRS agar and broth 30 °C (48 h) anaerobic |
Staphylococcus aureus | SaDSM20231 | BHI agar and broth 30 °C (48 h) aerobic |
Saccharomyces cerevisiae | F2 (Commercial yeast) | YPD agar and broth 25 °C (24 h) aerobic |
Saccharomyces cerevisiae | S04 (Commercial yeast) | YPD agar and broth 25 °C (24 h) aerobic |
Saccharomyces cerevisiae | S33 (Commercial yeast) | YPD agar and broth 25 °C (24 h) aerobic |
Saccharomyces cerevisiae | WB06 (Commercial yeast) | YPD agar and broth 25 °C (24 h) aerobic |
Sample | TPC (mg GAE/g) |
---|---|
Crocus sativus | 32.80 ± 3.20 |
Myrtus communis | 56.80 ± 2.80 |
Artemisia arborescens | 8.80 ± 0.60 |
Pistacia lentiscus | 111.20 ± 2.90 |
Compound | Concentration (mg/g) n = 3 | Qualitative Parameters (Parent > Fragment m/z) | Quant. Method | Quant. Std. |
---|---|---|---|---|
Crocus sativus | ||||
Coumaric Acid | 0.08 | Analytical Standard | MS: SIM | Coumaric Acid |
Quercetin | 0.02 | Analytical Standard | MS: SIM | Quercetin |
Kaempferol | 0.28 | Analytical Standard | MS: SIM | Kaempferol |
Isorhamnetin | 0.06 | Analytical Standard | MS: SIM | Isorhamnetin |
Quercetin-3-O-glucoside | 2.38 | (−) 463.01 > 301.1 (-glu) | PDA 365 nm | Quercetin |
Quercetin 3-O-galactoside 7-O-rhamnoside | 25.94 | (−) 609.1 > 463.1 (-rha) 609.1 > 299.1 (-rha -glu) | PDA 365 nm | Quercetin |
Isorhamnetin 3-O-glucoside 7-O-rhamnoside | 2.63 | (−) 623.16 > 477.0 (-rha) 623.16 > 315.0 (-rha -glu) | PDA 365 nm | Isorhamnetin |
Kaempferol 3-O-glucoside | 0.66 | (−) 447.1 > 285.03 (-glu) | PDA 365 nm | Kaempferol |
Myrtus communis | ||||
Apigenin glucoside | 0.05 | Analytical Standard | MS: SIM | Apigenin glucoside |
Quercetin | 0.00 | Analytical Standard | MS: SIM | Quercetin |
Myricetin 3-(2″-Galloyl-Beta-D- Glucopyranoside) | 1.91 | (−) 631.4 > 317.1 | PDA 365 nm | Apigenin glucoside |
Myricetin 3-beta-D-glucopyranoside | 2.21 | (−) 479.1 > 315.03 (-glupyr) | PDA 365 nm | Apigenin glucoside |
Myricetin 3-rhamnoside | 9.31 | (−) 463.1 > 317.04 (-rha) | PDA 365 nm | Apigenin glucoside |
Quercetin Caprylate | 0.14 | (−) 443.1 > 301.1 | PDA 365 nm | Quercetin |
Myricetin 3′-Xyloside | 0.22 | (−) 449.3 > 317.04 (-xyl) | PDA 365 nm | Apigenin glucoside |
Isorhamnetin-3-O-galactoside * | 3.58 | (−) 477.1 > 315.03 (-gal) | PDA 280 nm | Apigenin glucoside |
Isorhamnetin-3-O-glucoside * | 4.92 | (−) 477.1 > 315.03 (-glu) | PDA 280 nm | Apigenin glucoside |
Artemisia arborescens | ||||
Chlorogenic acid | 0.28 | Analytical Standard | MS: SIM | Chlorogenic acid |
Coumaric acid | 0.07 | Analytical Standard | MS: SIM | Coumaric acid |
Apigenin glucoside | 0.09 | Analytical Standard | MS: SIM | Apigenin glucoside |
Isorhamnetin | 0.05 | Analytical Standard | MS: SIM | Isorhamnetin |
Scopoletin | 0.37 | (+) 193.0 > 132.0 | PDA 280 nm | Coumaric acid |
Eriodictyol | 0.13 | (−) 287.1 > 135.0 287.1 > 151.1 | PDA 280 nm | Coumaric Acid |
Gallocathecin | 0.23 | (+) 307.1 > 163.0 307.1 > 139.05 | PDA 365 nm | Chlorogenic Acid |
Isoschaftoside | 1.19 | (−) 563.1 > 473.1 563.1 > 383.1 | PDA 365 nm | Chlorogenic Acid |
Cyanidin 3-(6″-succinyl-glucoside) | 0.47 | (+) 549.1 > 287.4 (-glu) | PDA 365 nm | Apigenin glucoside |
Medioresinol | 0.71 | (−) 387.1 > 259.1 387.1 > 355.1 | PDA 365 nm | Apigenin glucoside |
Pistacia lentiscus | ||||
Catechin | 0.44 | Analytical Standard | MS: SIM | Catechin |
Chlorogenic acid | 0.04 | Analytical Standard | MS: SIM | Chlorogenic acid |
Apigenin glucoside | 0.21 | Analytical Standard | MS: SIM | Apigenin glucoside |
Galloylquinic acid_isomer_1 | 0.70 | (−) 343.0 > 169 (-quinic acid) | PDA 280 nm | Chlorogenic acid |
Galloylquinic acid_isomer_2 | 2.88 | (−) 343.0 > 169 (-quinic acid) | PDA 280 nm | Chlorogenic acid |
Gallocathechin | 0.10 | (+) 307.1 > 163.0 307.1 > 139.05 | PDA 280 nm | Chlorogenic acid |
Coumaric Acid glucoside | 0.11 | (−) 325.1 > 163.0 (-glu) | PDA 280 nm | Coumaric Acid |
Digalloylquinic acid | 0.68 | 495 > 343 (-galloylquinic ac.) | PDA 280 nm | Chlorogenic acid |
Myricetin-3-O-rutinoside | 1.02 | (−) 625.1 > 317.1 (-rut) 625.1 > 463.1 (-glu) | PDA 365 nm | Apigenin glucoside |
Myricetin-3-O-glucoronide | 2.30 | (−) 493.3 > 317 (-glucoronide) | PDA 365 nm | Apigenin glucoside |
Quercetin 3-O-glucoside | 3.78 | (−) 463.01 > 301.1 (-glu) | PDA 365 nm | Apigenin glucoside |
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Coronas, R.; Bianco, A.; Niccolai, M.; Fancello, F.; Sanna, A.M.L.; Asteggiano, A.; Medana, C.; Caboni, P.; Budroni, M.; Zara, G. Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization. Foods 2024, 13, 2804. https://doi.org/10.3390/foods13172804
Coronas R, Bianco A, Niccolai M, Fancello F, Sanna AML, Asteggiano A, Medana C, Caboni P, Budroni M, Zara G. Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization. Foods. 2024; 13(17):2804. https://doi.org/10.3390/foods13172804
Chicago/Turabian StyleCoronas, Roberta, Angela Bianco, Marta Niccolai, Francesco Fancello, Anna Maria Laura Sanna, Alberto Asteggiano, Claudio Medana, Pierluigi Caboni, Marilena Budroni, and Giacomo Zara. 2024. "Polyphenolic Content and Antimicrobial Effects of Plant Extracts as Adjuncts for Craft Herbal Beer Stabilization" Foods 13, no. 17: 2804. https://doi.org/10.3390/foods13172804