{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(6)"],"submitter":["Gasinski A"],"pubmed_abstract":["Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5"],"journal":["Foods (Basel, Switzerland)"],"pagination":["E775"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7353495"],"repository":["biostudies-literature"],"pubmed_title":["Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)."],"pmcid":["PMC7353495"],"pubmed_authors":["Gasior J","Gasinski A","Kawa-Rygielska J","Glowacki A","Szumny A"],"additional_accession":[]},"is_claimable":false,"name":"Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata).","description":"Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 Jun","modification":"2025-04-19T23:02:29.926Z","creation":"2025-04-19T23:02:29.926Z"},"accession":"S-EPMC7353495","cross_references":{"pubmed":["32545351"],"doi":["10.3390/foods9060775"]}}