Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds
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ORIGINAL PAPER
Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds Priscila Aparecida Horn1,2 · Natalia Bagattoli Pedron2 · Lucas Henrique Junges2 · Andrey Martinez Rebelo3 · Hercílio Higino da Silva Filho4 · Ana Lúcia Bertarello Zeni1,2 Received: 28 July 2020 / Revised: 23 October 2020 / Accepted: 24 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The antioxidant composition from four samples, brewer’s spent grain (BSG), brewer’s spent yeast (BRY), a part of the process (POP—after hop addition), and craft beer (CRB) from five popular craft beers were evaluated. The total phenolics, flavonoids, tannins, and ascorbic acid, as well as the antioxidant capacity, were determined. Furthermore, phenolics content was determined by LC–MS/MS technique. The cytotoxicity of BRY on fibroblasts cells and the anti-tumor effect of craft beers on colon adenocarcinoma cells were determined by cell viability and membrane integrity assays. The darker samples presented the highest total phenolics and antioxidant capacities. Phenolics, tannins, and ascorbic acid showed a strong correlation with antioxidant activity. Moreover, among nine phenolics characterized, catechin, and ferulic and p-coumaric acids were the majority compounds. Besides, no cytotoxicity was detected by BRY samples, and the darker craft beers, American Ipa and Imperial Stout demonstrated antiproliferative activity in the tumor cell line. Therefore, the comprehensive vision of the antioxidants into the entire brewing process is useful to optimize and valorize the end product and residues. This study also enlightened the potential benefits to human health, pointing new approaches to increase the interest in craft beer and its bioproducts avoiding the high costs of discard and possible negative impacts on the environment. Keywords Antioxidants · Brewer’s residual yeast · Brewer’s spent grains · Craft beer · Phenolics · Tumor cells
Introduction Beer production is one of the oldest known traditional biotechnological processes. This way, the world’s most popular fermented alcoholic beverage [1], the craft beer is made
* Ana Lúcia Bertarello Zeni [email protected]; [email protected] 1
Programa de Pós‑Graduação Em Química, Departamento de Química, Universidade Regional de Blumenau, Blumenau, Santa Catarina CEP 89030‑903, Brazil
2
Laboratório de Avaliação de Substâncias Bioativas, Departamento de Ciências Naturais, Universidade Regional de Blumenau, Blumenau, Santa Catarina CEP 89030‑903, Brazil
3
Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - EPAGRI, Itajaí, Santa Catarina, Brazil
4
Laboratório de Imunologia, Departamento de Ciências Naturais, Universidade Regional de Blumenau, Campus I, Blumenau, Santa Catarina CEP 89030‑903, Brazil
using water, barley malt, hops (Humulus lupulus L.), and yeast as the main ingredients [2, 3]. The biggest consumption of beer in Brazil is Pilsner beers, a lighter and refreshing beer [4], while craft beers which are
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