Evaluación de las propiedades antioxidantes y fisicoquímicas de la adición de SPONDIAS PURPUREA en la producción de cerveza artesanal

Abstract

Spondias purpurea, belonging to the Anacardiaceae family, is a tree whose fruit is recognized both for its sweet and sour taste and its anti-inflammatory and antioxidant properties. Notable compounds include flavonoids (quercetin and kaempferol), anthocyanins (cyanidin-3-glucoside), and phenolic compounds such as p-coumaric acid and chlorogenic acid. This study aimed to evaluate the physicochemical, organoleptic, and antioxidant properties derived from the incorporation of S. purpurea fruit in the production of witbier-style craft beer. The fruit’s peel and pulp were subjected to two preservation methods: freezing and lyophilization. Based on this, four experimental treatments were designed, incorporating different fruit parts processed through the mentioned preservation methods. Changes in the properties of the produced beers were evaluated through physicochemical and organoleptic analyses, as well as antioxidant activity assays using the DPPH and ABTS methods. The results showed the presence of phenols, tannins, and coumarins, along with a significant increase in antioxidant capacity, as evidenced by an IC50 of 16.11 in DPPH and 23.04 in ABTS when incorporating lyophilized pulp at a concentration of 2 g/L. In conclusion, the addition of lyophilized S. purpurea pulp presents high potential as a functional additive in the production of craft beer, especially at concentrations higher than those evaluated in this study.