![]() ![]() Isoxanthohumol, syringaldehyde, and xanthohumol were from Extrasynthese (Lyon, France). The standards (−)-epicatechin (+)-catechin 3,4-dihydroxybenzyl alcohol 3,4-dihydroxyphenylacetic acid 4-hydroxycoumarin caffeic acid carvacrol chlorogenic acid ellagic acid gallic acid gentisic acid kaempferol m-hydroxybenzoic acid myricetin naringenin naringin p-coumaric acid p-hydroxybenzoic acid protocatechuic acid quercetin salicylic acid sinapic acid syringic acid trans-cinnamic acid trans-ferulic acid vanillic acid and vanillin were purchased from Sigma-Aldrich Corp. Ultrapure water of 0.055 µS.cm −1 was obtained through a Seralpur Pro 90CN system (Seral, Ransbach-Baumbach, Germany). Phenolics analysis was performed via HPLC-DAD with the solvents (HPLC grade) acetonitrile (ACN), ethyl acetate, and methanol (MeOH) obtained from Honeywell, Riedel-de-Haën (Seetze, Germany), whereas acetic acid (LC-MS grade) was obtained from Biosolve Chimie (Dieuze, France). ![]() The reported effects of bioactivity increasing after maturation in wood have been described in other beverages such as wine. In addition to the improvement of sensory characteristics, the extractable phenolic compounds from woods contribute to an increase in the antioxidant capacity of beers, leading to an increment in bioactivity configuring a change in the paradigm of wood-aged processes in alcoholic beverage production. This last process thus enables more efficient extraction of compounds, diminishing the lignins, evaporation, and micro-oxygenation effects. This technological process has begun to shift from the traditional practice of immersing the beverage in wood (e.g., storage and maturation in barrels) to the other way around: adding wood to the beer in the form of chips, cubes, and spirals, which greatly increases the extractable surface area of the wood. Wood impacts beer due to physical–chemical reactions taking place during the contact process, which include the extraction of volatile and phenolic compounds, decomposition and esterification of the wood lignins, and, in the case of maturation in barrels, the evaporation of volatile compounds and micro-oxygenation, which improves oxidation, polymerisation, and condensation reactions. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer.Īgeing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. Thirteen phenolics were quantified with values according to previous reports. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours.
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