This study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market. Antioxidan capacity of the beverages was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using a FolinCiocalteu’s phenol reagent. The profile of phenolic compounds were determined using an HPLC method. The content of total phenolics ranged from 0.083 to 0.372 mg/ml; the TEAC values from 0.133 to 1.001 μmol Trolox/ml; the FRAP values from 0.893 to 3.079 μmol Fe2+/ml. The antiradical activity against DPPH radical ranged from 0.097 to 0.463 μmol Trolox/ml. A strong correlation was noted between the contents of total phenolics and results of antioxidant assays. The presence of benzoic acid in one beverage was confirmed using the HPLC method

Amarowicz, R.

Arendt, Elke K.

Janiak, M.

Zannini, Emanuele

Bulgarian Chemical Communications

Irish Universities

Antioxidant potential of kvasses

This study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market. Antioxidan capacity of the beverages was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using a Folin-Ciocalteu’s phenol reagent. The profile of phenolic compounds were determined using an HPLC method. The content of total phenolics ranged from 0.083 to 0.372 mg/ml; the TEAC values from 0.133 to 1.001 μmol Trolox/ml; the FRAP values from 0.893 to 3.079 μmol Fe2+/ml. The antiradical activity against DPPH radical ranged from 0.097 to 0.463 μmol Trolox/ml. A strong correlation was noted between the contents of total phenolics and results of antioxidant assays. The presence of benzoic acid in one beverage was confirmed using the HPLC method

R. Amarowicz

M. Janiak

E. Zannini

E. K. Arendt

Archivio della ricerca- Università di Roma La Sapienza

Cork Open Research Archive

UCC Library and UCC researchers have made this item openly available.Please let us know how this has helped you. Thanks!Title Antioxidant potential of kvassesAuthor(s) Amarowicz, R.; Janiak, M.; Zannini, Emanuele; Arendt, Elke K.Publication date 2019Original citation Amarowicz, R., Janiak, M.,  Zannini, E., Arendt, E. K. (2019)'Antioxidant potential of kvasses', Bulgarian Chemical Communications,51 (Special Issue-A), pp. 239-244. Available at:http://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdf (Accessed: 24February 2020)Type of publication Article (peer-reviewed)Link to publisher'sversionhttp://www.bcc.bas.bg/BCC_Volumes/Volume_51_Special_A_2019/E-pdf-ready/BCC-51-A-2019-239-244-Amarowicz-E1.pdfhttp://www.bcc.bas.bg/index.htmlAccess to the full text of the published version may require asubscription.Rights © 2019, Bulgarian Academy of Sciences, Union of Chemists inBulgaria.Item downloadedfromhttp://hdl.handle.net/10468/9692Downloaded on 2021-11-27T09:44:58ZBulgarian Chemical Communications, Volume 51, Special Issue A (pp. 239-244) 2019 239 Antioxidant potential of kvasses R. Amarowicz1*, M. Janiak1, E. Zannini2, E.K. Arendt 2 1Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima Street 10, PL 10-748 Olsztyn, Poland 2School of Food and Nutritional Sciences, University College Cork, Cork, Ireland Received December 6, 2018; Accepted December 18, 2018 This study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market. Antioxidan capacity of the beverages was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using a Folin-Ciocalteu’s phenol reagent. The profile of phenolic compounds were determined using an HPLC method. The content of total phenolics ranged from 0.083 to 0.372 mg/ml; the TEAC values from 0.133 to 1.001 μmol Trolox/ml; the FRAP values from 0.893 to 3.079 μmol Fe2+/ml. The antiradical activity  against DPPH radical ranged from 0.097 to 0.463 μmol Trolox/ml. A strong correlation was noted between the contents of total phenolics and results of antioxidant assays. The presence of benzoic acid in one beverage was confirmed using the HPLC method. Keywords:  Fermentation; Beverages; Kvass; Antioxidant activity; Phenolic compounds, HPLC INTRODUCTION Fermentation has been exploited by the mankind for millennia to preserve and enhance food. Fermented foods and beverages have a healthy, natural, clean label and safe image, but current practices for many food fermentations (broad spectrum activities of natural fermentation) are generally based on traditional methods, where specific culture selection methodologies are applied with focus on techno-functional characteristics as opposed to bio-functional capacity of the microbiota used in the fermentation process. In Central and East Europe very popular are fermented beverages called as kvass. Kvass is a non-alcoholic beverage produced by fermenting kvass mash with yeast; alcohol content in kvass must be less than 1.2% alcohol by volume [1-3]. In kvass investigated by Dluskaya et al. [4], Lactobacillus casei and Leuconostoc mesenteroides were present in cell counts of 7.3 × 107 and 6.0 × 107 CFU ml−1, respectively. Saccharomyces cerevisiae was present in cell counts of 3.0 × 107 CFU ml−1. Russian kvass was characterized by energy value of 4 kcal/100 g and contents of proteins and carbohydrates of 0.115 and 0.98 g/100 g, respectively [6]. The predominant carbohydrates of kvass are maltose, maltotriose, glucose, and fructose [6]. In kvass samples Lidums et al. [7] detected 25 volatile compounds. Ten of them were esters, five alcohols, five acids, four aldehydes, and three ketones. Considering the antioxidant potential of cereals, we decided to analyze antioxidant capacity of commercial kvass from Polish and German markets as well as to determine the profile of phenolic compounds of kvass. EXPERIMENTAL Chemicals Methanol and acetonitryle were acquired from the P.O.Ch. Company (Gliwice, Poland). Ferrous chloride, sodium persulfate, the Folin-Ciocalteau phenol reagent, 2,2′-diphenyl-1-picrylhydrazyl (DPPH), (+)-catechin, benzoic acid, p-coumaric acid, rutin 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,4,6-tri(2-pyridyl)-s-triazine (TPTS), and 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) were obtained from Sigma (Poznań, Poland). Material Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) was originated from the German market.   Total phenolics content The content of total phenolics in the examined beverages was investigated using Folin and Ciocalteu’s phenol reagent [8] using (+)-catechin as a standard. ABTS assay Antiradical activity against ABTS•+ was determined as Trolox equivalent antioxidant capacity (TEAC) and investigated according to Re et al. [8]. Results were expressed as μmol of Trolox per 1ml of beverage. * To whom all correspondence should be sent:  E-mail: r.amarowicz@pan.olsztyn.pl  2019 Bulgarian Academy of Sciences, Union of Chemists in Bulgaria R. Amarowicz et al: Antioxidant potential of kvasses 240 FRAP assay Ferric reducing antioxidant power for tea samples was conducted according to method described by Benzie at al. [9]. Results were expressed as μmol of Fe2+ per 1ml of beverage. DPPH assay Antioxidant capacity against DPPH radical was tested using method described by Yen and Chen [11]. Results were expressed as μmol of Trolox per 1ml of beverage. HPLC analysis An HPLC system (Shimadzu Corp., Kyoto, Japan) consisting of CTO-20AC column oven, two LC-30AD pumps, an CBM-20A system controller, SIL-30AC autosampler and an SPD-M30A photodiode array detector was used to separate the phenolic compounds in the kvass samples. A 10 μL of filtered sample was injected onto a Luna C18(2) column (150 × 4.6 mm, 3 μm, Phenomenex, Torrance, CA, USA). Gradient elution of acetonitrile-water- trifluoroacetic acid (5:95:0.1, v/v/v) [solvent A] and acetonitrile-trifluoroacetic  acid (100:0.1, v/v/v) [solvent B] with a flow rate of 1 mL/min was used. Solvent B was increased from 0 to 60% from 0-18 min, decreased and maintained at 0 from 18.20-20.0 min [12]. The diode array detection was performed by scanning over a wavelength range of 200 to 400 nm. The wavelength of 280 nm was selected for quantification of the major phenolic constituents. The quantification was based on calibration curves of (+)-catechin and benzoic acid. Statistical analysis All analyses were triplicated. The results were reported a mean values± standard deviation. The linear correlation coefficients between the content of total phenolic compounds and the results of the antioxidant activities assays of beverages were calculated using Pearson’s test. Principal component analysis (PCA) was also used. STATISCITA 10, StatSoft was used in this research for statistical analysis. RESULTS AND DISCUSSION The content of total phenolic compounds ranged from 0.086  (Obolon) to 0.372 μg/ml (Wileński) (Table 1). The highest antiradical activity determined using ABTS assay was obtained for Wileński (1.001 μmol Trolox/ml) and the lowest for Obolon (0.133 μmol Trolox/ml). Wileński was also characterized by the highest reducing (3.079 μmol Fe2+/ml) and antiradical activity against DPPH radical (4.64 μmol Fe2+/ml). The lowest  results of FRAP and DPPH assays were was obtained for Obolon (0.893 μmol Fe2+/ml) Eko-Natura (0.073 μmol Trolox/ml), respectively.  The content of total phenolics in kvasses was lower than that reported by Coda et al. [13] for emmer beverages fermented by selected lactic acid bacteria: 0.31- 0.95 mmol gallic acid equivalents/l). The content of total phenolic of fermented beverage based on germinated and ungerminated seeds of barley, finger millet ranged from 1.40 to 2.48 mmol gallic acid equivalents/l [14]. The low content of phenolic compounds in commercial kvass was probably caused by the application of filtration process which removed small particles of cereals from the beverages. It can be confirmed by the fact that all beverages were without any turbidity. Table 1. Characteristic of investigated kvasses: content of total phenolics and results of  ABTS, FRAP, and DPPH assays. Beverage Total phenolics (μg/ml) ABTS assay (μmol Trolox/ml) FRAP assay (μmol Fe2+/ml) DPPH assay (μmol Trolox/ml) Obolon Wileński Gubernija Eko-Natura Brottrunk Biovegan 0.086 ± 0.001 0.372 ± 0.007 0.221 ±  0.010 0.189 ± 0.005 0.118  ± 0.003 0.133  ± 0.002 1.001 ± 0.024 0.654 ± 0.014 0.470 ± 0.015 0.351 ± 0.008 0.893 ± 0.015 3.079 ± 0.063 2.121 ± 0.042 1.747 ± 0.028 1.242 ± 0.028 0.131 ± 0.008 0.464 ± 0.020 0.215 ± 0.010 0.073 ± 0.009 0.089 ± 0.006  The antiradical activities against DPPH radical was reported before for  rice [15], emmer [13] and barley, finger millet and moth bean [14] fermented beverages. The ability to scavenge ABTS radical cation by phenolic compounds of fermented beverage based on barley, finger millet and moth bean was reported by Chavan et al. [14]. The presence of several phenolic compounds in kvass samples was confirmed by HPLC (Figure 1, Table 2). The highest content was obtained for compound 5 in Wileński and Gubernija. Benzoic acid (typical synthetic antioxidant) was detected and determined in Obolon and Wileński (compound 9).  R. Amarowicz et al: Antioxidant potential of kvasses 241 Fig. 1. HPLC chromatograms of phenolic compounds of kvass samples Figure 2 depicts UV-DAD spectra of kvass samples. They were characterized by absorption maxima between 259 and 295 nm. The lack of spectra with maxima of absorption around 320 nm may indicate that ferulic acid and its derivatives were not extracted into water or were metabolized during fermentation. In this work, for the first time, a correlation was calculated between the content of phenolic compounds in kvass samples and their antioxidant activity (Figure 3). The correlation coefficients between the total phenolics content and the results of the ABTS and FRAP assays were 0.881 and 0.781, respectively.  A similar relationship between the content of total phenolics in leguminous and lupin extracts and their antioxidant activities was previously reported by Amarowicz et al. [16], Orac et al. [12, 17], and Karamać et al. [18]. For 24 different cereals, correlation coefficients between total phenolics in plant material and their antioxidant potential determined using ABTS and FRAP assays were 0.940 and 0.942, respectively [19]. .   R. Amarowicz et al: Antioxidant potential of kvasses 242 Table 2. Content of individual phenolic compounds (mg/ml) in kvasses Compund (retention time) Beverage Obolon Wileński Gubernija Eko-Natura Brottrunk Biovegan 1 (2.32 min) 2 (2.55 min) 3 (3.85 min) 4 (4.03 min) 5 (4.55 min) 6 (5.97 min) 7 (7.39 min) 8 (8.43 min) 9 (benzoic acid) (10.92 min) 0.015 ± 0.001 0.005 ± 0.000 - 0.004 ± 0.000 0.146 ± 0.007 0.021 ± 0.001 0.025 ± 0.001 0.075 ± 0.003 0.109 ± 0.005 0.065 ± 0.003 0.053 ± 0.002 0.064 ± 0.003 0.053 ± 0.003 1.884 ± 0.091 0.163 ± 0.008 - 0.025 ± 0.001 0.010 ± 0.001 0.043 ± 0.002 0.044 ± 0.002 0.027 ± 0.001 0.098 ± 0.004 1.854 ± 0.092 0.073 ± 0.003 - 0.016 ± 0.001 - 0.011 ± 0.000 0.018 ± 0.001 0.114 ± 0.005 0.056 ± 0.002 0.468 ± 0.020 - - - - - - - - - 0.003  ± 0.000 0.009 ± 0.000 0.009  ± 0.000 - Content of compounds 1-8 is expressed as catechin equivalents  Fig. 2. UV-DAD spectra of individual phenolic compounds of kvass samples. R. Amarowicz et al: Antioxidant potential of kvasses 243  Fig. 3. Correlation between the content of phenolic compounds in kvass samples and their antioxidant activity.  Fig. 4. Biplot of the principal component analysis (PCA). Distribution of samples: A – Obolon;  B – Wileński; C – Gubernija; D – Eko-Natura; E – Brottrunk Biovegan and variables: 1 – Total phenolic content; 2 – ABTS; 3 – FRAP and 4 – DPPH. In the principal component analysis (PCA) (Figure 4), the two first components accounted for 99.65% of the total variability between the kvass samples. The first principal component (F1) explained 95.06% of the total variance. Samples Obolon, Brottrunk Biovegan and Eko-Natura formed a homogenous cluster. It indicates similarities between the beverages. Two others: Gubernija and Wileński were separated due to the R. Amarowicz et al: Antioxidant potential of kvasses 244 highest antioxidant activity and total phenolics content.  CONCLUSIONS Commercial kvass samples from Polish and German markets exhibit antioxidant potential confirmed by different chemical methods. The presence of several phenolic compounds has been confirmed using the HPLC method. The strong correlation was noted between the content of total phenolics and results of ABTS, FRAP, and DPPH assays. Acknowledgements: The study was financed by The National Centre for Research and Development, project entitled:”JPI HDHL Food Processing for Health - Food Fermentations for Purpose: Health Promotion and Biopreservation”. REFERENCES 1. I. Lidums, D. Karklina, Res. Rural Devel., 1, 138 (2014). 2. L. Basinskiene, G. Juodeikiene, D. Vidmantiene, M. Tenkanen, T. Makaravicius, E. Bartkiene, Food Technol. Biotechnol., 54, 26 (2016). 3. V. Pribulsky, R. Mukoid, D.N.P. Nguyen, East. Eur. J. Enter. Technol., 26, 33 (2015). 4. E. Dlusskaya, A. Jänsch, C. Schwab, M.G. Gänzle, Eur. J. Food Res. Technol., 227, 261 (2008). 5. E.G. Ivanova, L.V. Kiseleva, N.G. 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Antioxidant potential of kvasses

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