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Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract
Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic c...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7038128/ https://www.ncbi.nlm.nih.gov/pubmed/32046151 http://dx.doi.org/10.3390/molecules25030731 |
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author | Horincar, Georgiana Enachi, Elena Bolea, Carmen Râpeanu, Gabriela Aprodu, Iuliana |
author_facet | Horincar, Georgiana Enachi, Elena Bolea, Carmen Râpeanu, Gabriela Aprodu, Iuliana |
author_sort | Horincar, Georgiana |
collection | PubMed |
description | Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production. |
format | Online Article Text |
id | pubmed-7038128 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-70381282020-03-10 Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract Horincar, Georgiana Enachi, Elena Bolea, Carmen Râpeanu, Gabriela Aprodu, Iuliana Molecules Article Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production. MDPI 2020-02-07 /pmc/articles/PMC7038128/ /pubmed/32046151 http://dx.doi.org/10.3390/molecules25030731 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Horincar, Georgiana Enachi, Elena Bolea, Carmen Râpeanu, Gabriela Aprodu, Iuliana Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title | Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title_full | Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title_fullStr | Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title_full_unstemmed | Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title_short | Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract |
title_sort | value-added lager beer enriched with eggplant (solanum melongena l.) peel extract |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7038128/ https://www.ncbi.nlm.nih.gov/pubmed/32046151 http://dx.doi.org/10.3390/molecules25030731 |
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