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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...
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/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. |
format | Online Article Text |
id | pubmed-7321207 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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