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Comparison of Procedures for Resveratrol Analysis in Beer: Assessment of Stilbenoids Stability through Wort Fermentation and Beer Aging
Author(s) -
Jerkovic Vesna,
Nguyen Fanny,
Timmermans Aurore,
Collin Sonia
Publication year - 2008
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2008.tb00319.x
Subject(s) - chemistry , resveratrol , extraction (chemistry) , fermentation , chromatography , food science , biochemistry
Three resveratrol extraction procedures were compared in beer. Two‐step pre‐cleaning with toluene and cyclohexane allows 76% trans ‐resveratrol recovery by solid‐phase extraction (SPE) before RP‐HPLC‐MS/MS analysis. This procedure proved much more efficient than liquid/liquid extraction, which requires solvents that are too hydrophobic for stilbenoids. SPME‐GC‐MS, where the main limiting factor is non‐reproducibility from fibre to fibre, is an interesting alternative for resveratrol quantification in complex mixtures where pre‐cleaning is too difficult. With the optimized SPE procedure, 5 μg.L −1 trans ‐resveratrol was detected in four commercial beers. However, concentrations of stilbenoids in beer should be higher taking into account the presence of cis ‐stilbenoids. During fermentation, trans ‐resveratrol was partially regenerated from its glucoside, more stable through beer aging. Adding a stilbenoids‐enriched ethanolic hop extract after fermentation significantly increases the beer stilbenoids potential.