Study on Proanthocyanidin-Rich Beer



Wenjuan Zhao, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; and Yang Song and Guangtian Zhou (1), College of Biotechnology, Qilu University of Technology, Jinan 250353, China. J. Am. Soc. Brew. Chem. 75(2):109-115, 2017.


(1) Corresponding author. Phone: +86-531-88939075. E-mail: zgt16509@163.com

​As a large family of phenolic compounds, proanthocyanidins (PAs) possess antioxidant, anti-inflammatory, antihypertensive, and hypocholesterolemic activities. Regular consumption of PAs is beneficial to health, leading to decreased risk of cardiovascular diseases, cancers, and neurodegenerative diseases. The PA content in ordinary beer is low, and main PA sources are malts and hops. Lycium ruthenicum Murr. (LR) contains much higher PA content compared with hops and malts. Therefore, it can improve the PA content in beer when used as a material for beer brewing. In the present study, 1.5 g/L of LR was used as a raw material to brew lager beer of 12°P. The result showed that PA content was increased from about 10 to 68 mg/L in finished beer, and the total polyphenol content in beer was increased from 246 to 457 mg/L. Finally, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging assays showed that the antioxidant and free radical scavenging capacities of high PA content beer were significantly improved compared with the control beer, suggesting the beneficial effects of PAs on flavor stability of beer. Keywords: Antioxidant property; Beer; Lycium ruthenicum Murr; Proanthocyanidins​


Figures 1–3 are in color in this online article.