AVALIAÇÃO DE FENOIS TOTAIS E ATIVIDADE ANTIOXIDANTE EM ÁGUA LUPULADA

Abstract

Hops (Humulus lupulus) are a climbing plant widely used in the manufacture of beers to impart bitterness, flavor and a distinct aroma. Although it is primarily associated with the brewing industry, it has a wide range of benefits for human health, standing out for its antioxidant and anti-inflammatory properties. Recently, innovative products that exploit this plant have appeared on the market, such as hopped water. These are non-alcoholic drinks that feature the subtle, refreshing flavor of hops. However, the production of hopped water is still incipient in the Brazilian scenario. This study proposed to develop hoppy waters using the Comet variety, three of which were of national origin and one was imported. In the analysis of total phenols, hopped water produced with imported hops and that produced in the state of São Paulo presented the lowest values (put the average) and that produced with hops from the state of Rio de Janeiro had the highest content (63.2 ±4.21 mg A.G. L^-1). In relation to antioxidant activity, water with hops produced in the state of Paraná presented the best result (AAI = 3.79 ± 0.15), with the others having lower and similar values.