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Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols

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dc.contributor.author Boronat Rigol, Anna, 1990-
dc.contributor.author Soldevila-Domenech, Natalia
dc.contributor.author Rodríguez-Morató, Jose, 1987-
dc.contributor.author Martínez-Huélamo, Miriam
dc.contributor.author Lamuela-Raventós, Rosa M.
dc.contributor.author Torre Fornell, Rafael de la
dc.date.accessioned 2020-07-03T06:46:43Z
dc.date.available 2020-07-03T06:46:43Z
dc.date.issued 2020
dc.identifier.citation Boronat A, Soldevila-Domenech N, Rodríguez-Morató J, Martínez-Huélamo M, Lamuela-Raventós RM, de la Torre R. Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols. Molecules. 2020; 25(11):E2582. DOI: 10.3390/molecules25112582
dc.identifier.issn 1420-3049
dc.identifier.uri http://hdl.handle.net/10230/45064
dc.description.abstract 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.
dc.description.sponsorship 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.
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher MDPI
dc.relation.ispartof Molecules. 2020; 25(11):E2582
dc.rights © 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/).
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.title Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.3390/molecules25112582
dc.subject.keyword Alkylresorcinols
dc.subject.keyword Antioxidants
dc.subject.keyword Beer
dc.subject.keyword Hydroxytyrosol
dc.subject.keyword Prenylated flavonoids
dc.subject.keyword Tyrosol
dc.relation.projectID info:eu-repo/grantAgreement/EC/H2020/712949
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/publishedVersion


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