Effects of non-alcoholic malt beverage production process on bioactive phenolic compounds

Yalcinciray O., VURAL N., ANLI R. E.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.14, no.3, pp.1344-1355, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1007/s11694-020-00384-6
  • Journal Name: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Page Numbers: pp.1344-1355
  • Keywords: Non-alcoholic wort beverage, Antioxidant activity, Total phenolic content, Phenolic compounds, Pearson correlation analysis, BARLEY HORDEUM-VULGARE, ANTIOXIDANT ACTIVITY, BEER, ACIDS, POLYPHENOLS, COMPONENTS, EXTRACTS, FLAVOR, MODEL
  • Ankara University Affiliated: Yes

Abstract

In recent years there is an improving interest in non-alcoholic malt beverages because of its several health benefits. This study labors the point of the effects of the production process of this beverage on different kinds of malts. The main aims of this study were to determine the effects of boiling and cooling processes on parameters such as total antioxidant activity (TAA), total phenolic content (TPC), and phenolic distribution of worts used for the production of non-alcoholic malt beverage. For this aim, three domestic malt varieties and one imported variety were examined. During boiling and cooling steps, TPC respectively increased by 1.99-2.83% (average of 2.38%) and 0.80-1.74 (average of 1.14%). Similarly to TPC, an increase was observed in antioxidant activities of all wort samples between 3.99 and 12.08% (average of 6.95%) during boiling and 0.17-1.91% (average of 0.90%) during cooling. The initial step of boiling, until the end of cooling, (+)-catechin; was the most abundant phenolic compound in all kinds of samples used. Besides (+)-catechin; gallic acid, syringic acid, protocatechuic acid, and ferulic acid were the most abundant phenolic compounds. From this study, it is concluded that there is a positive correlation between TPC, TAA, and individual phenolic compounds. Also boiling process is increased the amount of phenolic compounds and the antioxidant activity in all varieties. On the other hand, generally, the cooling process is not being made a significantly meaningful change in both phenolic content and antioxidant activity.