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Food Science and Biotechnology

, Volume 27, Issue 4, pp 1067–1073 | Cite as

Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

  • Ji-Hyeong Cho
  • Il-Doo Kim
  • Sanjeev Kumar Dhungana
  • Hyeon-Min Do
  • Dong-Hyun Shin
Article
  • 134 Downloads

Abstract

Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly (p < 0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly (p < 0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly (p < 0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.

Keywords

Antioxidant potential Beer Persimmon fruit Quality characteristic 

Notes

Acknowledgements

This work was financially supported by the Rural Development Administration, Republic of Korea (PJ011629012017).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Ji-Hyeong Cho
    • 1
  • Il-Doo Kim
    • 2
  • Sanjeev Kumar Dhungana
    • 3
  • Hyeon-Min Do
    • 3
  • Dong-Hyun Shin
    • 3
  1. 1.Sangju Persimmon Experiment StationGyeongSangBuk-Do Agricultural Technology AdministrationSangjuKorea
  2. 2.International Institute of Agricultural Research and DevelopmentKyungpook National UniversityDaeguKorea
  3. 3.School of Applied BiosciencesKyungpook National UniversityDaeguKorea

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