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http://crossmark.crossref.org/dialog/?doi=10.1007/s13197-017-2503-1&domain=pdf
Web End = J Food Sci Technol (April 2017) 54(5):11581167 DOI 10.1007/s13197-017-2503-1
http://crossmark.crossref.org/dialog/?doi=10.1007/s13197-017-2503-1&domain=pdf
Web End = ORIGINAL ARTICLE
Folic acid content and antioxidant activity of different types of beers available in Hungarian retail
Dniel Koren1,2 Csaba Orbn1 Nra Gall1 Szilrd Kun2 Beta Vecseri-Hegyes2
Gabriella Kun-Farkas2
Revised: 14 December 2016 / Accepted: 19 January 2017 / Published online: 1 March 2017 Association of Food Scientists & Technologists (India) 2017
Abstract In this study 40 Hungarian retail beers were evaluated for folic acid content, antioxidant prole and physicochemical parameters. The physicochemical parameters, folic acid content and antioxidant activity of alcohol-free beers were the lowest. Folic acid content of beers aged with sour cherries showed high values, more than 0.4 mg/l and an alcohol-free beer-based mixed drink made with lemon juice contained more than 0.2 mg/l of folic acid. Dark beers and beers aged with sour cherries had the highest antioxidant activity probably owing to their high extract content, components released from the fruits and special malts. These results highlight the possibility of achieving adequate folic acid and relevant antioxidant intake without excessive alcohol and energy consumption by selecting appropriate beer types.
Keywords Beer Fruit beer Alcohol free beer Folic
acid Antioxidant activity Principal component analysis
(PCA)
Introduction
Beer is one of the most commonly consumed alcoholic beverages. There are many studies investigating raw materials and the effects of technological steps and aging on polyphenol content, antioxidant activity and other compounds of this beverage (Fogarasi et al. 2015; Fumi et al. 2011; Siqueira et al. 2011). However, there is only limited information available on the amount of health protecting compounds of commercially available beers. Lugasi (2003) found that the polyphenol contentexpressed in catechin equivalentof dark beers (380600 mg/l) is higher than that of pale ones (270470 mg/l). Granato et al. (2011) reported antioxidant activity of commercial beers from 424 to 10,508 lmol/l trolox equivalent by ORAC test, and also found higher values in case of dark beers. Zhao et al. (2010) found that there are signicant correlations between ve antioxidant measuring methods in case of beers. Beside the most familiar products, beers mixed with fruit juice and their alcohol-free alternatives are becoming more popular even among those who do not like the taste of beer or cannot...