food-chemistry-2018-posters-abstracts

23 / 43

Food Chemistry 2018 Journal of Food, Nutrition and Population Health
ISSN: 2577-0586 Page 81
July 23-24, 2018
Rome, Italy
3rd Edition of International Conference on
Agriculture &
Food Chemistry
Beer is one of the oldest and mostly consumed alcoholic
beverages around the world. It is produced by means of
alcoholic fermentation through yeasts that convert sugars
contained in malt wort mainly into ethyl alcohol and carbon
dioxide. The beer also contains hops and, optionally, some
additives. It is rich in carbohydrates, amino acids, minerals,
vitamins and phenolic compounds, which derive mainly frommalt
and hops. The basic flavonoid present in hops is xanthohumol
which inhibits the growth of human cancer cells, has a high
bioavailability and low toxicity. In malt, however, there are large
quantities of microelements and macroelements, that perform a
number of important functions in the human body. In this study the
level of: xanthohumol, isoxanthohumol, 8-prenylnaringenin and
micro- and macroelements in Polish craft beer, brewed in Polish
craft brewery located in Lower Silesia, was tasted. The content
of flavonoids was determined using liquid chromatography
(HPLC), whereas the determination of Na, Ca and K content was
performed by atomic emission spectrometry and Mg, Fe and Zn
by atomic absorption spectrometry. The highest amount of all
controlled flavonoids was determined in Black IPA beer, summary
4,26 mg/L, whereas in beers Pale Ale and AIPA the content of
these compounds was on the average level of 2,4 mg/L. Several
times lower number of discussed compounds was marked in
Oatmeal Hoptart beer. Among the tested beers, the highest
content of potassium (436,23 mg/kg), magnesium (92,30 mg/kg)
and sodium (84,26 mg/kg) ions was found in AIPA beer. That beer
was also rich in zinc (0,135 mg/kg), however a similar amount of
this element was tested in the Oatmeal Hoptart type beer (0,133
mg/kg). The largest amount of calcium (42,46 mg/kg) and iron
(0,202 mg/kg) ions was characterized by Black IPA beer.
Biography
Prof. Joanna Kawa Rygielska in the head of Department of Fermentation
and Cereals Technology in Wroclaw University of Environmental and Life
Sciences. She has many years of experience in research on fermentation
processes and yeast cells.
Biologically active compounds in Polish craft beer
Joanna Kawa Rygielska1, Mirosław Anioł1, Mateusz Gulej2, Kinga Adamenko1 and
Grzegorz Ziemian2
1Wroclaw University of Environmental and Life Sciences, Poland
2100 Bridges Brewery, Wroclaw, Poland
Joanna Kawa Rygielska et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006