ANTIOXIDANT POTENTIAL OF PROPOLIS OF MELIPONA QUADRIFASCIATA AS A PRESERVE OF CRAFT BEER

Caroline Galgowski, Bruna Fischer, Edésio Luis Simionatto, Alessandro Guedes, Caio Mauricio Mendes de Cordova

Resumo


The antioxidant potential of the Melipona quadripasciata bee propolis extract has already been demonstrated. In spite of its relatively low content of phenolic and flavonoid compounds, it has the capacity of reduction potential, inhibition of the free radical DPPH and inhibition of lipid peroxidation. Thus, we sought to evaluate the potential of different fractions of the hydroalcoholic extract of this native bee propolis incorporated into samples of a low fermentation beer, to determine if it could eventually be able to increase the shelf life of the beverage, improving its quality. All samples with added propolis inhibited the oxidation without changing the organoleptic characteristics of the beer. The use of propolis as a preservative of Brazilian craft beers, once well founded, can add significant value to the production chain of beekeeping in the country. Notably, the compounds extracted in the dichloromethane fraction of this type of propolis seems to be promising, since they improve the perception of beer over time. The chemical interactions and compounds resulting from the addition of propolis to beer deserve to be better studied.

Palavras-chave


antioxidant; craft beer; preservative; natural product; propolis, Melipona quadripasciata



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