Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

Author(s): Kyung-Mi Jung, San-Yeong Kim, Eun-Chul Seo, Hyung-Ill Lee, Oh-Heun Kwon, Hye-Ryun Kim, Sanjeev Kumar Dhungana, Yong-Sung Park, Il-Doo Kim

Many studies have been carried out to enhance the quality characteristics of beer, one of the most famous alcoholic beverages in the world. Objective of the present study was to investigate the quality characteristics and antioxidant potential of beer after addition of peach fruits of two cultivars, Cheonhong and Kanoiwa Hakuto. Chemical characteristics such as pH, titratable acidity and alcohol concentration; color values; 1,1-diphenly-2-picrylhydrazyl (DPPH) radical scavenging activities; total phenolic contents and sensory characteristics of different beer samples were evaluated. The pH value of the control sample (4.09) was significantly (p<0.05) higher than those of the peach beer samples which ranged from 3.81 to 4.00. The alcohol concentration and DPPH radical scavenging potential of peach beer were not significantly (p>0.05) influenced by the addition of the fruits compared to the control sample (4.0%). The total phenolic content and overall acceptability of most of the beer samples were significantly (p<0.05) increased with the addition of the fruits. The results of the present study suggested that quality characteristics and total phenolic content of beer can be enhanced by addition of peach fruits.

Antioxidant Potential, Beer, Overall Acceptance, Peach Fruit

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