Y. Song (1), W. Zhao (2), G. ZHOU (1);
(1) Qilu University of Technology, Jinan, China; (2) Tianjin University of Science and Technology, Tianjin, China
Technical Session 11 - Flavor and Product Stability II
Wednesday, June 17
1:00–2:15 p.m.
Fiesta 3,4,6,8
Proanthocyanidins are a large family of phenolic compounds. Recent studies have shown that proanthocyanidins are antioxidative, anti-inflammatory, anti-hypertensive, and hypocholesterolemic. Regular consumption of proanthocyanidins may decrease the risk of cardiovascular diseases, cancer, and neurodegenerative diseases. However, the content of proanthocyanidins in common beer is low. Their main sources are malt and hops. Lycium ruthenicumm Murr, which grew only in Tibet China, had a much higher proportion of proanthocyanidins than hops and malt and it could be used as part of the raw material for beer brewing to increase the proportion of proanthocyanidins in beer. In this study, 5% of L. ruthenicumm was used as raw material to brew lager beer with 12°P. Results showed that the content of proanthocyanidins was increased from 48 mg/L to 103 mg/L in wort and from 22 mg/L up to 49 mg/L in final beer. The total content of polyphenols in beer was improved from 86 mg/L to 149 mg/L. Finally, DPPH and hydroxyl radical scavenging activity assay showed that the antioxidant activities and free-radical scavenging activities of high-proanthocyanidin content beer was significantly higher than that of control beer, which is beneficial to human health and can even significantly improve beer flavor stability.
Guangtian Zhou teaches at the School of Biological Engineering, Qilu University of Technology. Guangtian is the commissioner of Standardization Administration of the Peoples Republic of China and director of the Shandong Society for Microbiology. Guangtian have hosted nine international beer beverage technology seminars in China and published seven monographs and two translations on beer.
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