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Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols

Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentatio...

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Autores principales: Boronat, Anna, Soldevila-Domenech, Natalia, Rodríguez-Morató, Jose, Martínez-Huélamo, Miriam, Lamuela-Raventós, Rosa M., de la Torre, Rafael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321207/
https://www.ncbi.nlm.nih.gov/pubmed/32498371
http://dx.doi.org/10.3390/molecules25112582
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author Boronat, Anna
Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose
Martínez-Huélamo, Miriam
Lamuela-Raventós, Rosa M.
de la Torre, Rafael
author_facet Boronat, Anna
Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose
Martínez-Huélamo, Miriam
Lamuela-Raventós, Rosa M.
de la Torre, Rafael
author_sort Boronat, Anna
collection PubMed
description Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption.
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spelling pubmed-73212072020-07-06 Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols Boronat, Anna Soldevila-Domenech, Natalia Rodríguez-Morató, Jose Martínez-Huélamo, Miriam Lamuela-Raventós, Rosa M. de la Torre, Rafael Molecules Article Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption. MDPI 2020-06-02 /pmc/articles/PMC7321207/ /pubmed/32498371 http://dx.doi.org/10.3390/molecules25112582 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
Boronat, Anna
Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose
Martínez-Huélamo, Miriam
Lamuela-Raventós, Rosa M.
de la Torre, Rafael
Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title_full Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title_fullStr Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title_full_unstemmed Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title_short Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols
title_sort beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321207/
https://www.ncbi.nlm.nih.gov/pubmed/32498371
http://dx.doi.org/10.3390/molecules25112582
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