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Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity.

Moura-Nunes, Nathália; Brito, Thárcila Cazaroti; da Fonseca, Nívea Dias; de Aguiar, Paula Fernandes; Monteiro, Mariana; Perrone, Daniel; Torres, Alexandre Guedes.
Food Chem; 199: 105-13, 2016 May 15.
Artigo em Inglês | MEDLINE | ID: mdl-26775950
In the present study we aimed at investigating, for the first time, phenolic compounds in Brazilian beers of different types and styles. We also aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physicochemical attributes (density, refractive index, bitterness and ethanol content). Samples (n=29) were analyzed by PCA originating five groups, especially according to ethanol contents and bitterness. In general, Group V (alcoholic beers with very high bitterness) presented higher refractive index, bitterness, ethanol and phenolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness). Brazilian beers phenolics profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L) and low contents of ferulic acid (0.2-1.8 mg/L). Using PLS, beer's antioxidant capacity measured by FRAP assay could be predicted with acceptable precision by data of ethanol content and density, bitterness and refractive index values.
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