Desenvolvimento, caracterização físico-química e avaliação do potencial antioxidante em cervejas tipo Ale (IPA)

Abstract

The search for innovation in beer production encouraged the search for raw materials that are sources of bioactive compounds. The moderate and constant consumption of these compounds may be responsible for several favorable health effects. The addition of these compounds in the beer production process creates a product with unique characteristics. This study aimed to produce an ale ale (India Pale Ale) and the analysis of the physicochemical and biochemical characteristics of this beer, investigating the antioxidant potential and the phenolic compounds present in this beer, comparing it with some trademarks craftsmanship. The artisanal beer was produced in laboratory scale and went through the processes of malting, mixing, filtration, boiling, decantation, fermentation, maturation, primming and packaging. Beers (own and commercial production) were analyzed for their physico-chemical characteristics (pH, dry extract, density, total acidity and alcohol content) and also by biochemical analysis to determine the antioxidant capacity, using the DPPH method (2, 2-diphenyl-1-picrylhydrazyl), and the total phenolic compounds content by the Folin-Ciocalteu method, with gallic acid being the reference standard. The self-produced sample presented the highest values in relation to acidity, density, dry extract and alcohol content, directly linked to the production process and the composition of the raw material used in its elaboration. In spite of a probable overestimation of the value of total phenolics obtained by the Folin-Ciocalteu method due to interferers in the self-produced beer, all analyzed beers can be considered good sources of phenolic compounds and, consequently, antioxidants.