Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols

Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentatio...

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Autores: Boronat Rigol, Anna, 1990-, Soldevila-Domenech, Natalia, Rodríguez-Morató, Jose, 1987-, Martínez-Huélamo, Miriam, Lamuela Raventós, Rosa Ma., Torre Fornell, Rafael de la
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universitat Pompeu Fabra
Repositorio:Repositorio Digital de la UPF
OAI Identifier:oai:repositori.upf.edu:10230/45064
Acceso en línea:http://hdl.handle.net/10230/45064
http://dx.doi.org/10.3390/molecules25112582
Access Level:acceso abierto
Palabra clave:Alkylresorcinols
Antioxidants
Beer
Hydroxytyrosol
Prenylated flavonoids
Tyrosol
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spelling Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinolsBoronat Rigol, Anna, 1990-Soldevila-Domenech, NataliaRodríguez-Morató, Jose, 1987-Martínez-Huélamo, MiriamLamuela Raventós, Rosa Ma.Torre Fornell, Rafael de laAlkylresorcinolsAntioxidantsBeerHydroxytyrosolPrenylated flavonoidsTyrosolBeer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption.This research was funded by the Instituto de Salud Carlos III FEDER (PI14/00072) and by grants from DIUE of Generalitat de Catalunya (2017 SGR138). AB is recipient of a PFIS predoctoral fellowship from the Instituto Carlos III FEDER (PFIS-FI16/00106), NSD is recipient of predoctoral fellowship (2019-DI-47) from Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) Generalitat de Catalunya. JMR is recipient of Marie Skłodowska-Curie grant agreement (No 712949) and from ACCIO. CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) is an initiative of the ISCIII, Madrid, Spain.MDPI202020202020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10230/45064http://dx.doi.org/10.3390/molecules25112582reponame:Repositorio Digital de la UPFinstname:Universitat Pompeu FabraInglésMolecules. 2020; 25(11):E2582info:eu-repo/grantAgreement/EC/H2020/712949© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:repositori.upf.edu:10230/450642026-06-12T07:21:37Z
dc.title.none.fl_str_mv Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
title Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
spellingShingle Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
Boronat Rigol, Anna, 1990-
Alkylresorcinols
Antioxidants
Beer
Hydroxytyrosol
Prenylated flavonoids
Tyrosol
title_short Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
title_full Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
title_fullStr Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
title_full_unstemmed Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
title_sort Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
dc.creator.none.fl_str_mv Boronat Rigol, Anna, 1990-
Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose, 1987-
Martínez-Huélamo, Miriam
Lamuela Raventós, Rosa Ma.
Torre Fornell, Rafael de la
author Boronat Rigol, Anna, 1990-
author_facet Boronat Rigol, Anna, 1990-
Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose, 1987-
Martínez-Huélamo, Miriam
Lamuela Raventós, Rosa Ma.
Torre Fornell, Rafael de la
author_role author
author2 Soldevila-Domenech, Natalia
Rodríguez-Morató, Jose, 1987-
Martínez-Huélamo, Miriam
Lamuela Raventós, Rosa Ma.
Torre Fornell, Rafael de la
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Alkylresorcinols
Antioxidants
Beer
Hydroxytyrosol
Prenylated flavonoids
Tyrosol
topic Alkylresorcinols
Antioxidants
Beer
Hydroxytyrosol
Prenylated flavonoids
Tyrosol
description Beer is a fermented beverage with beneficial phenolic compounds and is widely consumed worldwide. The current study aimed to describe the content of three families of phenolic compounds with relevant biological activities: prenylated flavonoids (from hops), simple phenolic alcohols (from fermentation) and alkylresorcinols (from cereals) in a large sample of beers (n = 45). The prenylated flavonoids analyzed were xanthohumol, isoxanthohumol, 6- and 8-prenylnaringenin. The total prenylated flavonoids present in beer ranged from 0.0 to 9.5 mg/L. The simple phenolic alcohols analyzed were tyrosol and hydroxytyrosol, ranging from 0.2 to 44.4 and 0.0 to 0.1 mg/L, respectively. Our study describes, for the first time, the presence of low amounts of alkylresorcinols in beer, in concentrations ranging from 0.02 to 11.0 µg/L. The results in non-alcoholic beer and the differences observed in the phenolic composition among different beer types and styles highlight the importance of the starting materials and the brewing process (especially fermentation) on the final phenolic composition of beer. In conclusion, beer represents a source of phenolic compounds in the diet that could act synergistically, triggering beneficial health effects in the context of its moderate consumption.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10230/45064
http://dx.doi.org/10.3390/molecules25112582
url http://hdl.handle.net/10230/45064
http://dx.doi.org/10.3390/molecules25112582
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Molecules. 2020; 25(11):E2582
info:eu-repo/grantAgreement/EC/H2020/712949
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositorio Digital de la UPF
instname:Universitat Pompeu Fabra
instname_str Universitat Pompeu Fabra
reponame_str Repositorio Digital de la UPF
collection Repositorio Digital de la UPF
repository.name.fl_str_mv
repository.mail.fl_str_mv
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