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Journal of Chemistry
Volume 2017, Article ID 6716053, 7 pages
https://doi.org/10.1155/2017/6716053
Research Article

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

1Facultad de Ciencias Agronómicas y de los Alimentos, Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Playa Ancha, 2360100 Valparaíso, Chile
2Fermentation Sciences, Appalachian State University, 730 Rivers Street Edwin Duncan Hall, Suite 108, Boone, NC 28608, USA

Correspondence should be addressed to Pablo A. Ulloa; lc.vcup@aollu.olbap

Received 14 July 2017; Accepted 23 October 2017; Published 13 November 2017

Academic Editor: Sevgi Kolaylı

Copyright © 2017 Pablo A. Ulloa et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic extract of propolis (EEP) to beer at different concentrations (0.05, 0.15, and 0.25 g/L). Total phenolic content (TPC) and total flavonoid content (TFC) were determined. Antioxidant activity (AA) was evaluated by radical scavenging activity (DPPH and ABTS) and reducing power (FRAP). The addition of EEP in beer resulted in a linear increase in the TPC with values of 4.5%, 16.7%, and 26.7% above a control (no EEP added; 242 mg gallic acid equivalent/L). A similar increase was observed with TFC values 16.0%, 49.7%, and 59.2% above the control (16.9 mg quercetin equivalent/L). The FRAP assay indicated linear increases in AA relative to control with values of 1555, 1705, and 1892 μmol Trolox equivalent/L following EEP additions. The incorporation of EEP resulted in increases in the bioactive compounds and AA in beer without altering the physicochemical parameters of golden ale beer. The results indicate a promising use of propolis extract as a functional ingredient in beer.