Author, as appears in the article.: Fernandez-Cruz, Edwin; Carrasco-Galan, Fernando; Cerezo-Lopez, Ana B; Valero, Eva; Morcillo-Parra, M Angeles; Beltran, Gemma; Torija, Maria-Jesus; Troncoso, Ana M; Garcia-Parrilla, M Carmen
Department: Bioquímica i Biotecnologia
URV's Author/s: Beltran Casellas, Gemma / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús
Keywords: Wine; Validation; Tryptophan ethyl ester; Tryptophan; Temperature; Serotonin; Saccharomyces-cerevisiae; Saccharomyces cerevisiae; N-acetylserotonin; Melatonin; Indoles; Hrms; Grape; Food storage; Food analysis; Fermentation; Derivatization; Chromatography, high pressure liquid; Biogenic-amines; Bioactive; Beverages; Beer; Alcoholic fermentation; 3-indoleacetic acid; melatonin; hrms; fermentation; bioactive; beer; 3-indoleacetic acid
Abstract: © 2020 Elsevier Ltd Melatonin and serotonin are bioactive compounds present in foods and beverages and related to neuroprotection and anti-angiogenesis, among other activities. They have been described in wines and the role of yeast in their formation is clear. Thus, this study evaluates the content of these bioactives and other related indolic compounds in beer. For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and sample treatment optimized due to the low concentrations expected. Moreover, a wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order to monitor the formation of these bioactives during the elaboration process. Results show that indolic compounds such as N-acetylserotonin and 3-indoleacetic acid are produced during the alcoholic fermentation of wort. Moreover, the occurrence of four indolic compounds (5-hydroxytryptophan, N-acetylserotonin, 3-indoleacetic acid, L-tryptophan ethyl ester) in commercial beers is reported for the first time.
Thematic Areas: Zootecnia / recursos pesqueiros; Saúde coletiva; Química; Odontología; Nutrition & dietetics; Nutrição; Medicine (miscellaneous); Medicina veterinaria; Medicina ii; Medicina i; Materiais; Matemática / probabilidade e estatística; Interdisciplinar; Geociências; Food science & technology; Food science; Farmacia; Ensino; Engenharias iv; Engenharias iii; Engenharias ii; Engenharias i; Enfermagem; Educação física; Ciências biológicas iii; Ciências biológicas ii; Ciências biológicas i; Ciências ambientais; Ciências agrárias i; Ciência de alimentos; Ciência da computação; Chemistry, applied; Biotecnología; Biodiversidade; Astronomia / física; Analytical chemistry; Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 0308-8146
Author's mail: gemma.beltran@urv.cat; mjesus.torija@urv.cat
Record's date: 2025-01-28
Paper version: info:eu-repo/semantics/acceptedVersion
Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0308814620310542?via%3Dihub
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Paper original source: Food Chemistry. 331 (127192): 127192-
APA: Fernandez-Cruz, Edwin; Carrasco-Galan, Fernando; Cerezo-Lopez, Ana B; Valero, Eva; Morcillo-Parra, M Angeles; Beltran, Gemma; Torija, Maria-Jesus; Tro (2020). Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers. Food Chemistry, 331(127192), 127192-. DOI: 10.1016/j.foodchem.2020.127192
Article's DOI: 10.1016/j.foodchem.2020.127192
Entity: Universitat Rovira i Virgili
Journal publication year: 2020
Publication Type: Journal Publications
Repositori URV