辣木叶提取物对窖藏啤酒的抗氧化作用

IF 1.7 4区 农林科学 Q2 AGRICULTURE, MULTIDISCIPLINARY
Gedefaw Mazengia, Engeda Dessalegn, Tilku Dessalegn
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引用次数: 0

摘要

现代啤酒厂致力于利用天然抗氧化剂来控制啤酒中的氧化,以提高保质期的稳定性。酿造工业中最重要的质量问题是风味不稳定和氧化。本研究考察了辣木叶提取物在400ppm、600ppm和800ppm浓度的窖藏啤酒中添加30d、60d和90d的效果。采用福林- ciocalteu法和氯化铝法分别测定其总酚和总黄酮含量。采用1,1 -二苯基-2-苦味酰肼(DPPH)自由基清除活性和磷酸钼酸盐测定法,对各处理的抗氧化活性进行了评估和比较。啤酒提取物的加入使啤酒中总酚含量从46.79毫克没食子酸当量(mg GAE/L)增加到88.30毫克没食子酸当量(mg GAE/L),总黄酮含量从123.36毫克儿茶素当量(mg CE/L)增加到167.09毫克儿茶素当量(mg CE/L)。在DPPH清除电位中也观察到类似的增加,从46.55增加到67.16%,总抗氧化能力从139.12增加到216.67毫克丁基羟基甲苯当量每升啤酒(mg BHTE/L)。提取物处理后的啤酒总酚和类黄酮含量及抗氧化活性随贮藏时间的延长略有降低。综上所述,细苞叶提取物可以作为啤酒中的一种成分来减少啤酒的氧化,延长啤酒的保鲜时间。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antioxidant potential of Moringa Stenopetala leaf extract on lager beer stored at room temperature
Abstract Modern breweries are focused on controlling oxidation in beer using natural antioxidants to improve shelf-life stability. The most significant quality issues in the brewing industry are flavor instability and oxidation. In this research, the effects of adding Moringa stenopetala leaf extract to lager beer at 400, 600, and 800 ppm concentrations for 30, 60, and 90 days storage at 25ºC were investigated. The total phenolic and total flavonoid content were measured by Folin-Ciocalteu and aluminum chloride method, respectively. Using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and the phosphomolybdate assay, the antioxidant activity of each treatment was assessed and compared. Addition of the extract in beer showed a linear increment in the total phenolic content from 46.79 up to 88.30 milligram of gallic acid equivalent per liter of beer (mg GAE/L) and total flavonoid content from 123.36 up to 167.09 milligram of catechin equivalent per liter of beer (mg CE/L). Similar increment was observed within the DPPH scavenging potential, from 46.55 up to 67.16% and total antioxidant power from 139.12 up to 216.67 milligram of butylated hydroxytoluene equivalent per liter of beer (mg BHTE/L). The total phenolic and flavonoid contents and antioxidant activities of extract treated beer showed slight reduction as compared to untreated beer with increasing storage time. According to the findings, M. stenopetala leaf extract could be utilized as a component in beer to reduce oxidation and keep it fresh for extended periods of time.
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来源期刊
Cogent Food & Agriculture
Cogent Food & Agriculture AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
3.30
自引率
5.00%
发文量
79
审稿时长
11 weeks
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