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A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers

There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluat...

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Autores principales: Silva, Marcelo Coelho, dos Anjos, Jeancarlo Pereira, Guarieiro, Lilian Lefol Nani, Machado, Bruna A. Souza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399525/
https://www.ncbi.nlm.nih.gov/pubmed/34443310
http://dx.doi.org/10.3390/molecules26164716
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author Silva, Marcelo Coelho
dos Anjos, Jeancarlo Pereira
Guarieiro, Lilian Lefol Nani
Machado, Bruna A. Souza
author_facet Silva, Marcelo Coelho
dos Anjos, Jeancarlo Pereira
Guarieiro, Lilian Lefol Nani
Machado, Bruna A. Souza
author_sort Silva, Marcelo Coelho
collection PubMed
description There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R(2) ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L(−1), and limits of quantification were between 0.27 and 2.78 mg L(−1). The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L(−1)) in the samples, followed by epicatechin (up to 51.1 mg L(−1)) and caffeic acid (up to 8.13 mg L(−1)). Rutin and formononetin were observed in all analyzed samples (0.52 mg L(−1) to 2.40 mg L(−1)), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers.
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spelling pubmed-83995252021-08-29 A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers Silva, Marcelo Coelho dos Anjos, Jeancarlo Pereira Guarieiro, Lilian Lefol Nani Machado, Bruna A. Souza Molecules Article There are a significant number of analytical methodologies employing different techniques to determine phenolic compounds in beverages. However, these methods employ long sample preparation processes and great time consumption. The aim of this paper was the development of a simple method for evaluating the phenolic compounds’ presence in Brazilian craft beers without a previous extraction step. Catechin, caffeic acid, epicatechin, p-coumaric acid, hydrated rutin, trans-ferulic acid, quercetin, kaempferol, and formononetin were analyzed in fifteen different craft beers. The method showed good linearity (R(2) ≥ 0.9966). The limit of detection ranged from 0.08 to 0.83 mg L(−1), and limits of quantification were between 0.27 and 2.78 mg L(−1). The method showed a satisfactory precision (RSD ≤ 16.2%). A good accuracy was obtained by the proposed method for all phenolic compounds in craft beer (68.6% ˂ accuracy ˂ 112%). Catechin showed higher concentrations (up to 124.8 mg L(−1)) in the samples, followed by epicatechin (up to 51.1 mg L(−1)) and caffeic acid (up to 8.13 mg L(−1)). Rutin and formononetin were observed in all analyzed samples (0.52 mg L(−1) to 2.40 mg L(−1)), and kaempferol was less present in the samples. The presence of plant origin products was determinant for the occurrence of the highest concentrations of phenolic compounds in Brazilian craft beers. MDPI 2021-08-04 /pmc/articles/PMC8399525/ /pubmed/34443310 http://dx.doi.org/10.3390/molecules26164716 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Silva, Marcelo Coelho
dos Anjos, Jeancarlo Pereira
Guarieiro, Lilian Lefol Nani
Machado, Bruna A. Souza
A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title_full A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title_fullStr A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title_full_unstemmed A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title_short A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
title_sort simple method for evaluating the bioactive phenolic compounds’ presence in brazilian craft beers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8399525/
https://www.ncbi.nlm.nih.gov/pubmed/34443310
http://dx.doi.org/10.3390/molecules26164716
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