DIFFERENCES IN PHYSICOCHEMICAL, MINERAL AND
NUTRACEUTICAL PROPERTIES BETWEEN REGULAR, LIGHT AND
ZERO BEERS
DOLORES MUY-RANGEL 1, VANIA URÍAS-ORONA 2, JOSÉ B. HEREDIA 1, LUIS HERNÁNDEZ-GARCÍA 3, WERNER RUBIO-CARRASCO 1, LAURA CONTRERAS-ANGULO 1, ROSALBA CONTRERAS-MARTÍNEZ 1, GUILLERMO NIÑO-MEDINA 4*
1Centro de Investigación en Alimentación y Desarrollo, A.C., Coordinación Culiacán, Laboratorio de Tecnología de Alimentos.
Carretera a Culiacán-El Dorado, km. 5.5, C.P. 80129, Culiacán, Sinaloa, México
2Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Laboratorio de Química de Alimentos, Av. Dr.
Eduardo Aguirre Pequeño y Yuriria, C.P. 64460, Col. Mitras Centro, Monterrey, Nuevo León, México
3Catedrático CONACYT-Centro de Investigación e Innovación Tecnológica, Instituto Tecnológico de Nuevo León, Av. De la
Alianza No. 507, PIIT, Carretera Monterrey-Aeropuerto Km. 10, C.P. 66628, Apodaca, Nuevo León, México
4Universidad Autónoma de Nuevo León, Facultad de Agronomía, Laboratorio de Química y Bioquímica, Francisco Villa S/N,
Col. Ex-Hacienda El Canadá, C.P. 66050, General Escobedo, Nuevo León, México
*corresponding author: guillermo.ninomd@uanl.edu.mx
Download Full Article

Abstract:
The differences in physicochemical, mineral and nutraceutical properties between regular, light and zero beers were evaluated.
The pH, titratable acidity and colour values of all beers were in the range quality criteria of beer industry. On the other hand,
zero beer showed the highest content of Ca, Mg, K and Na, light beer obtained the highest content in Cu, Zn and Fe, while Mn
was detected only in regular beer. The highest content of total phenols was found in regular beer, followed by zero and light
beers, while in total flavonoids, zero beer obtained the highest content, followed by regular and light beers. Considering the in
ABTS, DPPH, FRAP and ORAC antioxidant capacity the results were: regular beer > zero beer > light beer.

Top