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  • Title: Physicochemical and antioxidative properties of Cornelian cherry beer.
    Author: Kawa-Rygielska J, Adamenko K, Kucharska AZ, Prorok P, Piórecki N.
    Journal: Food Chem; 2019 May 30; 281():147-153. PubMed ID: 30658741.
    Abstract:
    The aim of this study was to determine the possibility of the use of Cornelian cherry (CC) juices in brewing technology. We analyzed basic physicochemical properties, concentration of polyphenols and iridoids, and antioxidative activity of brewed beer. The concentration of total polyphenols (F-C) in CC beer ranged from 398.1 to 688.7 mg GAE/L beer. The antioxidative activity measured with the DPPH and FRAP assays was the highest in the beer with the addition of juice from red-fruit CC cultivar. Among the identified iridoids, loganic acid was the predominating compounds and its highest concentration, accounting for 184.6 mg LA/L beer, was found in the beer with juice made of coral-fruit CC cultivar. The identified polyphenols included anthocyanins and flavonol derivatives. The novelty of this study was to brewed beers containing compounds from the group of iridoids.
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