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...

Full description

Saved in:

Bibliographic Details
Published in:	Molecules (Basel, Switzerland) Switzerland), 2020-06, Vol.25 (11), p.2582
Main Authors:	Boronat, Anna, Soldevila-Domenech, Natalia, Rodríguez-Morató, Jose, Martínez-Huélamo, Miriam, Lamuela-Raventós, Rosa M, de la Torre, Rafael
Format:	Article
Language:	eng
Subjects:	Alcohol Alcohols alkylresorcinols Antioxidants Barley Beer Beer - analysis Breweries Brewing Cereals Composition Fermentation Flavanones - isolation & purification Flavonoids Flavonoids - isolation & purification Hops hydroxytyrosol Phenolic compounds Phenols Phenols - analysis Phenylethyl Alcohol - analogs & derivatives Phenylethyl Alcohol - isolation & purification prenylated flavonoids Prenylation Propiophenones - isolation & purification Raw materials Tyrosol Xanthohumol Xanthones - isolation & purification
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	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 ( = 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.
ISSN:	1420-3049 1420-3049