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Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits

  • Yang Deng
  • Juho Lim
  • Thi Thanh Hanh Nguyen
  • Il-Kyoon Mok
  • Meizi Piao
  • Doman KimEmail author
Article
  • 20 Downloads

Abstract

To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.

Keywords

Antioxidant capacity Beer Lignans Schisandra chinensis Sensory characteristics 

Notes

Acknowledgements

This study was financially supported by National Natural Science Foundation of China (31801517), Shandong Provincial Natural Science Foundation (ZR2019BC010) and the Advanced Talents Foundation of Qingdao Agricultural University (No. 6631118039). This project was also partially supported by the generous financial support of the Youlchon Foundation Nongshim Corporation and its affiliated companies (D. Kim), by the Korean Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET) through the Agriculture, Food and Rural Affairs Research Center Support Program, funded by the Ministry of Agriculture, Food, and Rural Affairs (MAFRA) (D. Kim, 710012-03-1-HD220), Republic of Korea. The present study has been also conducted by the research grants (2018R1D1A1A09083366, D. Kim, 2018R1D1A1B07049569, T.T.H. Nguyen, 2018R1C1B6006348, I. Mok) of NRF, Republic of Korea and by the OTTOGI Corporation through the Research and Publication Project.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  1. 1.College of Food Science and EngineeringQingdao Agricultural UniversityQingdaoChina
  2. 2.Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang-gunSouth Korea
  3. 3.Institutes of Green Bioscience and TechnologySeoul National UniversityPyeongchang-gunSouth Korea

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