Capacidad antioxidante y composición fenólica en extractos de cerveza artesanal tipo ale

In recent years, the revaluation of liquid beer extracts has attractedgrowing interest in various industries. In the brewing sector,these extracts of ALE-type craft beers are of great relevance to thenutraceutical industry due to their richness in bioactive compoundswith potential benefits for human health; the study focused ondetermining the antioxidant capacity and phenolic composition inALE-type craft beer extracts. The samples of Ipa-Americana, Hellesand Whiskey type beers were concentrated using rotary evaporatorand ultrasound equipment. It was shown that the phenolic contentobtained by rotary evaporator reached a maximum of 2154 mg / Lin Ipa-Americana and by ultrasound the maximum concentrationwas 3261 mg / L in whiskey. The antioxidant capacity assessed by theABTS and DPPH methods showed notable differences, in the ATBS method the best results were in Ipa-Americana with 19.578 μmol/Land 21.992 μmol/L in rotary evaporator and ultrasound respectively;by the DPPH method they were 407.99 μmol/L in Ipa-Americana and375.47 μmol/L in whisky with the rotary evaporator and ultrasoundrespectively. There is a positive correlation of the phenolic compoundsand the antioxidant capacity of beer extracts for their use as bioactivecompounds; which is important for the nutraceutical industry in theproduction of products with health benefits and disease control.