Autor según el artículo: Fernández-Cruz E; Carrasco-Galán F; Cerezo-López AB; Valero E; Morcillo-Parra MÁ; Beltran G; Torija MJ; Troncoso AM; García-Parrilla MC
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Beltran Casellas, Gemma / MORCILLO PARRA, MARÍA DE LOS ÁNGELES / Torija Martínez, María Jesús
Palabras clave: Wine Validation Saccharomyces-cerevisiae Saccharomyces cerevisiae Melatonin Hrms Grape Fermentation Derivatization Biogenic-amines Bioactive Beer Alcoholic fermentation 3-indoleacetic acid melatonin hrms fermentation bioactive beer 3-indoleacetic acid
Resumen: © 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 0308-8146
Direcció de correo del autor: gemma.beltran@urv.cat mjesus.torija@urv.cat
Identificador del autor: 0000-0002-7071-205X 0000-0001-6419-0745
Fecha de alta del registro: 2024-10-12
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0308814620310542?via%3Dihub
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Chemistry. 331 (127192): 127192-
Referencia de l'ítem segons les normes APA: Fernández-Cruz E; Carrasco-Galán F; Cerezo-López AB; Valero E; Morcillo-Parra MÁ; Beltran G; Torija MJ; Troncoso AM; García-Parrilla MC (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
DOI del artículo: 10.1016/j.foodchem.2020.127192
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Tipo de publicación: Journal Publications
Repositori URV