Caracterização físico-química e estudo da atividade antioxidante de cervejas adicionadas de matérias-primas da amazônia

Abstract

Over the years, breweries have been investing in the incorporation of new ingredients that improve the taste and physical characteristics of beer. In view of the Amazonian biodiversity, fruits and plants, such as camu-camu, taperebá, biribá, puxuri, bacuri, jambú, cumaru, araçá-boi, priprioca, cupuaçu and açaí, can be used in the manufacture of beers increasing their levels of bioactive . The determination of the physical-chemical characteristics (pH, color, total solids and sugar content) of 15 beer samples produced in Manaus and Pará. The chemical profile of the samples (ESI-MS) was determined, as well as the evaluation of antioxidant activity (DPPH, ABTS, Total Phenols and Total Flavonoids). The beer samples analyzed showed quite different physical-chemical characteristics, however the pH range 4.21 to 5.73 classified the samples as acidic. With the color analysis, it was possible to observe that these varied among themselves, with ABT (taperebá) and ABPL (control) the lightest beers and ABA (açaí) and ABC (camu-camu) the darkest. The ABB sample (bacuri) was the one with the highest total sugar content with 15960.45 ± 417.09 µg / mL and ABPL (control) was the sample with the lowest sugar content 3128.79 ± 265.65 µg / mL. When analyzing the antioxidant activity, the ABC sample (camu-camu) showed high levels of total phenolics (222.29 ± 1.02) and flavonoids (308.80 ± 2.84), contributing to greater activity in the DPPH tests and ABTS, 5.15 ± 1.60 mmol / L eq. trolox and 12.66 ± 0.13 mmol / L eq. trolox, respectively. In contrast, the TBT control samples (2.25 ± 0.31 eq. Trolox) and TBWI (0.10 ± 0.04 eq. Trolox) were the ones that showed less antioxidant activity in the ABTS and DPPH tests, respectively. The chemical composition of the samples was analyzed, followed by chemometric analysis to determine the main components. The formation of 3 groups was observed, being group 1, composed by the sample BJB; group 2 represented by the ABP, ABA and ABC samples; and 3 for the other samples. The ions m / z 345 and 359 gave rise to group 1; ions m / z 238, 377 and 210 gave rise to group 2; and ions m / z 361 and 347 gave rise to group 3. With the fragmentation of the ions obtained, it was possible to observe key fragments previously described for iso-alpha acids. Through this study it was possible to observe that the addition of Amazonian ingredients improved the antioxidant activity of the analyzed samples. Research in this area is necessary to better characterize the biological properties of this type of drink, as well as to evaluate the incorporation of ingredients rich in bioactive substances, described in the literature.