Orbital - Vol. 14 No. 1 - January-March 2022
FULL PAPERS

Production and Characterization of Craft Beers with Addition of Campomanesia adamantium O. Berg Fruits and Leave

Maria Helena Verdan
Universidade Federal da Grande Dourados - UFGD, Dourados – MS
Maria do Socorro Mascarenhas Santos
Universidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MS
Thiago Luis Aguayo de Castro
Universidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MS
Claudia Andrea Lima Cardoso
Universidade Estadual de Mato Grosso do Sul - UEMS, Dourados – MS
Graphical abstract
Published April 8, 2022
Keywords
  • Antioxidant potential; Beer stability Fermentation process; Phenolic compounds
How to Cite
(1)
Verdan, M. H.; Santos, M. do S. M.; de Castro, T. L. A.; Cardoso, C. A. L. Production and Characterization of Craft Beers With Addition of Campomanesia Adamantium O. Berg Fruits and Leave . Orbital: Electron. J. Chem. 2022, 14, 53-57.

Abstract

The increase in the consumption of craft beer is drawing attention to its characteristics. The search for compounds or products that increase stability and guarantee the quality of the beer is fundamental. Here is presented the preparation of two craft beers with the addition of aqueous extract of leaves or fruits of Campomanesia adamantium since this species is known for having a high antioxidant activity. Volatiles compounds and phenolic content, pH, colour and antioxidant action were determined for the samples. The results show that the alcohol content and the number of volatile compounds are on average for most beers. The sample prepared with C. adamantium fruits has a higher content of phenolic compounds and antioxidant potential, compared to the sample added with the aqueous extract of the leaves. Fruits of C. adamantium increased the antioxidant action of craft beers by 79.1%.

DOI: http://dx.doi.org/10.17807/orbital.v14i1.1690