1. Academic Validation
  2. Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

  • Food Chem. 2019 Jul 15;286:113-122. doi: 10.1016/j.foodchem.2019.01.198.
Kamila P Cheiran 1 Victória P Raimundo 1 Vitor Manfroi 2 Michel J Anzanello 3 Alessandro Kahmann 3 Eliseu Rodrigues 4 Jeverson Frazzon 2
Affiliations

Affiliations

  • 1 Graduation Program in Food Science and Technologies, UFRGS, Brazil.
  • 2 Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil; Graduation Program in Food Science and Technologies, UFRGS, Brazil.
  • 3 Department of Industrial Engineering, Federal University of Rio Grande do Sul (UFRGS), 90035-190 Porto Alegre, RS, Brazil.
  • 4 Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil; Graduation Program in Food Science and Technologies, UFRGS, Brazil. Electronic address: eliseu.rodrigues@ufrgs.br.
Abstract

Phenolic and nitrogenous compounds from different styles craft beers were identified by high performance liquid chromatography and mass spectrometry in order to stratify beer samples according to their style. For this, an exploratory assessment relying on Linear Discriminant Analysis was performed. Fifty-seven phenolic compounds were reported and twelve of them were found for the first time in beer: benzoic acids, 2,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, dimethoxybenzoic acid; phenolic acid conjugates, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 3-feruloylquinic acid, 4-feruloylquinic acid, 5-feruloylquinic acid; Flavonoids, taxifolin hexoside, quercetin dihexoside, apigenin-6,8-dipentoside, and isofraxidin hexoside. Additionally, 11 nitrogenous compounds belonging to the phenolamide class were found. Two discriminant functions were generated and allowed a satisfactory separation among all beer styles. 3-Caffeoylquinic acid, 3-p-coumaroylquinic acid, 4-p-coumaroylquinic acid, 5-caffeoylquinic acid, coumaric acid, kaempferol-3-O-rutinoside, proanthocyanidin B dimer III and proanthocyanidin B dimer V were the compounds that showed the highest capacity of discriminate the beer styles (IPA, Lager and Weiss).

Keywords

Antioxidants; Beer; Bioactive compounds; Multivariate analysis.

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