Determination of antioxidant activity and phenolic compounds in different Mexican craft beers
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Palabras clave

Mexico
antioxidants
phenols
flavonoids
craft beer antioxidantes
fenoles
flavonoides
México
cerveza artesanal

Cómo citar

González Mendoza, D., Tzintzun-Camacho, O. ., & Mendez-Trujillo, V. (2022). Determination of antioxidant activity and phenolic compounds in different Mexican craft beers. Revista Colombiana De Investigaciones Agroindustriales, 9(1), 46–54. https://doi.org/10.23850/24220582.4713

Resumen

El objetivo del presente estudio fue evaluar y comparar el contenido fenólico (fenoles y flavonoides totales) y la capacidad antioxidante de diecisiete cervezas artesanales producidas en México. Los resultados mostraron una cantidad considerable de contenido de fenoles totales y flavonoides en los estilos Coffee Stout Imperial (362 mg GAE/L y 75 mg QE/L) y Stout Ale (299 mg GAE/L y 40,92 mg QE/L), seguidos por American Brown Ale (271 mg GAE/L y 27,35 mg QE/L), Brown Ale (211 mg GAE/L y 24,20 mg QE/L) y Dark (328 mg GAE/L y 20,94 mg QE/L). En contraste, la American Wheat Ale (65 mg GAE/L y 2,91 mg QE/L), Lager (102 mg GAE/L y 3,56 mg QE/L) e IPA (103,73 mg GAE/L y 3,75 mg QE/L) mostraron el menor contenido. La capacidad antioxidante se detectó en todas las cervezas evaluadas, principalmente en la de estilo Coffee Stout Imperial (80 %). En este estudio se observaron diferentes contenidos de carbohidratos totales según el tipo de cerveza, donde las Coffee Stout Imperial, American Brown Ale y Brown fueron las que presentaron el mayor contenido de carbohidratos (24,25, 15,55 y 15,36 g/L, respectivamente), seguidas del tipo Pilsner. (13,60g/L). Finalmente, nuestro estudio mostró que los diferentes estilos de cervezas en México presentaron diferentes contenidos de polifenoles (fenoles y flavonoides), capacidad antioxidante y carbohidratos. No obstante, las cervezas estilo Coffee Stout Imperial mostraron tener los mayores valores de los parámetros antes mencionados. Futuros estudios deben ser realizados en la evaluación de la actividad biológica de los diferentes estilos de cervezas sobre parámetros de nutrición en la población mexicana.

https://doi.org/10.23850/24220582.4713
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