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Characterization of Indian beers: chemical composition and antioxidant potential

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Abstract

Chemical composition, antioxidant potential and corresponding lipid preoxidation of Indian commercial beers were evaluated. The presence of polyphenolic compounds such as tannic acid, gallic acid, catechol, vanillin, caffeic acid, quercetin, p-coumaric acid and rutin was quantified using LC-MS while the organic acids including tartaric, malic, acetic, citric and succinic acids were analysed using HPLC. Beer sample B8 had the greatest concentration of phenolic and flavonoid components (0.620 ± 0.084 mg/mL and 0.379 ± 0.020 mg/mL respectively) among the beer samples studied. The DPPH radical scavenging activity was observed in the range of 68.34 ± 0.85 % to 89.90 ± 0.71 % and ABTS radical cation scavenging activity was in the range of 59.75 ± 0.20 % to 76.22 ± 0.50 %. Percent protection in lipid peroxidation was quantified to be maximum (54.45 ± 3.39 %) in sample B5. Total phenolic content positively correlates with antioxidant assays, DPPH and ABTS (r = 0.35 and r = 0.58 respectively) with p < 0.001 and also with lipid peroxidation (r = 0.04) with p < 0.001. Negative correlation was observed between total flavonoid content with ABTS and lipid peroxidation (r = −0.1 and r = −0.05) respectively. The process of brewing warrants additional research to determine how the concentration of selected phenolic compounds can be increased.

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Acknowledgments

Authors are thankful to Dr. Prof. Vijai KS Shukla, IFSC, Lystrup, Denmark for critically evaluating the manuscript, Mr. Subhash Kudale for his help in RP-HPLC analysis, and higher authorities of University for providing necessary facilities.

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Authors and Affiliations

  1. Department of Biotechnology and Bioinformatics, Padmashree Dr. D.Y. Patil University, Sector No-15, CBD–Belapur, Navi Mumbai, 400 614, Maharashtra, India

    Tapasya V. Pai, Siddhi Y. Sawant, Arindam A. Ghatak, Palak A. Chaturvedi, Arpita M. Gupte & Neetin S. Desai

  2. Department Molecular Systems Biology, University of Vienna, Althanstr 14, 1090, Vienna, Austria

    Palak A. Chaturvedi

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  1. Tapasya V. Pai
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  2. Siddhi Y. Sawant
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  3. Arindam A. Ghatak
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  4. Palak A. Chaturvedi
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  5. Arpita M. Gupte
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  6. Neetin S. Desai
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Correspondence to Neetin S. Desai.

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Pai, T.V., Sawant, S.Y., Ghatak, A.A. et al. Characterization of Indian beers: chemical composition and antioxidant potential. J Food Sci Technol 52, 1414–1423 (2015). https://doi.org/10.1007/s13197-013-1152-2

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  • DOI: https://doi.org/10.1007/s13197-013-1152-2

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