Evaluation of the phenolic compounds of a beer with inclusion of acaí (Euterpe precatoria) pulp

The production of beer that includes fruit in its formulation is a product of interest among consumers.
The use of fruit not only imparts new flavors but can also increase the concentration of bioactive compounds in the final product.
Most of the phenolic compounds in beer are derived from malt and hops; however, the use of fruits that are rich in these compounds can contribute to their enrichment.
In the Amazon region, one of the fruits that best represents its biodiversity is the acaí palm fruit (Euterpe precatoria). The high concentrations of polyphenolic compounds in this fruit make it of interest for inclusion in different types of food and beverages.
The objective of this research is to investigate the contribution of acaí pulp to the concentration of total polyphenolic compounds in beer formulation, the basic physicochemical properties, and a comparison of the concentration of polyphenols and antioxidant activity of beer with addition of acaí pulp.
A concentration of polyphenols of 111 mg gallic acid equivalent 100 g^‑1 and anthocyanins of 2.35 mg cianidin-3-glucoside 100 g^‑1 were found.

III International Symposium on Beverage Crops

A. Martínez, C. Mendoza, M.S. Hernández

fruit, beer, Amazonian fruits, endemic fruits, anthocyanin, antioxidant capacity, antioxidant solutions, bioactive compounds

https://doi.org/10.17660/ActaHortic.2024.1387.40