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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 609-617
Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits
Yang Deng1,2,3 • Juho Lim2,3 • Thi Thanh Hanh Nguyen2,3 • Il-Kyoon Mok2,3 • Meizi Piao1 • Doman Kim2,3
1 College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China 2 Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea 3 Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
ABSTRACT
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.
KEYWORD
Antioxidant capacity · Beer · Lignans · Schisandra chinensis · Sensory characteristics
Food Science and Biotechnology 2020 ; 29(5): 609-617
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