| Type of beer |
Main compounds Identified |
Total polyphenol concentration |
References |
| Beer + mango α-pineno, β-mirceno, terpinoleno, α-terpineol, cis-β-ocimeno, cariofileno e humuleno. |
267.6 mg GAEb/L |
GASIŃSKI et al. (2020GASIŃSKI, A. et al. Volatile compounds content, physicochemical parameters, and antioxidant activity of beers with addition of mango fruit (MangiferaIndica). Molecules, v.25, n.13, p.3033, 2020. Available from: <Available from: https://www.mdpi.com/1420-3049/25/13/3033 >. Accessed: Apr. 04, 2022.doi: 10.3390/molecules25133033.
https://www.mdpi.com/1420-3049/25/13/303...
) |
|
| Beer + plum |
Total phenolics |
220.43 mg GAE/L |
FANARI et al. (2020FANARI, M. et al. Pilot plant production of craft fruit beer using Ohmic-treated fruit puree.J. Food Process. Preserv, v.44, n.2, 2020. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14339 >. Accessed: Apr. 04, 2022.doi: 10.1111 / jfpp.14339.
https://ifst.onlinelibrary.wiley.com/doi...
) |
| Beer + cherry |
catechin and epicatechin |
298 mg GAE/L BAIGTS - ALLENDE et al. (2021) |
|
| Beer + persimmon |
Total phenolics |
714.11 mg GAE/L |
CHO et al. (2018CHO, J. H. et al. Persimmon fruit enhanced quality characteristics and antioxidant potential of beer. Food Sci. Biotechnol, v.27, n.4, p.1067-1073, 2018. Available from: <Available from: https://pubmed.ncbi.nlm.nih.gov/30263836/ >. Accessed: Apr. 04, 2022.doi: 10.1007/s10068-018-0340-2.
https://pubmed.ncbi.nlm.nih.gov/30263836...
) |
| Beer + cherry + orange + grape + plum + raspberry + peach + damascus + apple |
Myricetin; resveratrol; catechin; quercetin; chlorogenic acid; neochlorogenic acid; coumaric acid; and caffeic acid. |
399 - 767 mg GAE/L |
NARDINI & GARAGUSO (2020NARDINI, M.; GARAGUSO, I. Characterization of bioactive compounds and antioxidant activity of fruit beers. Food Chem , v.305, n.125437, 2020. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0308814619315523 >. Accessed: Apr. 04, 2022.doi: 10.1016/j.foodchem.2019.125437.
https://www.sciencedirect.com/science/ar...
) |
| Beer + grape |
Caftaric acid; t-coutaric acid; t- fertaric acid; dihydro-po-coumaric acid |
353.69 mg GAE/L |
CASTRO et al. (2021) |
| Beer + quince |
Hydroxycinnamic acid; neochlorogenic acid; chlorogenic acid; 3,5-dicaffeoylquinic acid; 3-O -coumaroylquinic acid; 5- O -coumaroylquinic acid. |
3.5 mg GAE/L |
ZAPATA et al. (2019ZAPATA, P. J. et al. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits.LWT - Food Science and Technology, v.103, p.139-146, 2019. Available from: <Available from: https://www.sciencedirect.com/science/article/abs/pii/S0023643819300039 >. Accessed: Apr. 04, 2022. doi: 10.1016/j.lwt.2019.01.002.
https://www.sciencedirect.com/science/ar...
) |
| Beer + rice + fruit by-products |
Total phenolics and flavonoids. |
278.82 mg GAE/L |
SRIWICHAI et al. (2021SRIWICHAI, W. et al. Evaluation of the physicochemical, sensorial and antioxidant properties of functional ale beer brewed with rice and fruit by-products. J. Nat. Sci., v.20, n.2, 2021. Available from: <Available from: https://cmuj.cmu.ac.th/cmu_journal/journal_de.php?id=740 >. Accessed: Apr. 04, 2022.doi: 10.12982/cmujns.2021.031.
https://cmuj.cmu.ac.th/cmu_journal/journ...
) |
| Beer + star fruit |
Total phenolics |
3. 292 mg GAE/L |
PAL et al. (2021PAL, H. et al. Process parameter optimization for development of beer: Star fruit fortified approach. J. Food Process. Preserv ., n.15838, 2021. Available from: <Available from: https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15838 >. Accessed: Apr. 04, 2022.doi: 10.1111/jfpp.15838.
https://ifst.onlinelibrary.wiley.com/doi...
) |
| Beer + orange juice + lemon juice + raspberry juice + cranberry juice |
Total phenolics |
220.43 mg ferulic acid/L |
PATRASCU et al. (2018PATRASCU, L. et al. Quality parameters of fruit beers available on Romanian market.Scientific Study and Research: Chemistry and Chemical Engineering, v.19, n.3, 2018. Available from:<Available from:https://www.researchgate.net/publication/327882917_Quality_parameters_of_fruit_beers_available_on_Romanian_market >. Accessed: Apr. 04, 2022.
https://www.researchgate.net/publication...
) |
| Beer + omija fruit |
Total phenolics and flavonoids. |
606.82 mg GAE/L |
DENG et al. (2020DENG, Y. et al. Composition and biochemical properties of ale beer enriched with lignans from SchisandrachinensisBaillon (omija) fruits. Food Sci. Biotechnol , v.29, n.5, p.609-617, 2020. Available from: <Available from: https://pubmed.ncbi.nlm.nih.gov/32419959/ >. Accessed: Apr. 04, 2022.doi: 10.1007/s10068-019-00714-5.
https://pubmed.ncbi.nlm.nih.gov/32419959...
) |
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