Effect on Bioactive Compounds and Antioxidant Activity in the Brewing Process for Beers Using Rubim and Mastruz as Hop Replacements

Abstract Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated with high levels of Rubim and Mastruz resulted in an increase in antioxidant activity and bioactive compounds. The bioactive compounds, antioxidant activity, and International Bitterness Units (IBU) were analyzed in wort before fermentation and in beers. Beer with hops replaced by 25% Rubim and beer with 100% Mastruz presented higher total phenolic compounds. Replacing hops with 100% Rubim and Mastruz presented higher antioxidant activity by DPPH, and the IBU decreased with the replacement of hops by Rubim and Mastruz. Pearson correlation was performed to establish the relationship between bioactive compounds and antioxidant activity, and principal components analysis was performed to understand the interrelationships among the measured bioactive compounds and antioxidant activity. The beers with hop replacement were sensorially accepted, and the bitterness intensity was experienced by consumers.