Antioxidant potential of Moringa Stenopetala leaf extract on lager beer stored at room temperature

Abstract

Abstract Modern breweries are focused on controlling oxidation in beer using natural antioxidants to improve shelf-life stability. The most significant quality issues in the brewing industry are flavor instability and oxidation. In this research, the effects of adding Moringa stenopetala leaf extract to lager beer at 400, 600, and 800 ppm concentrations for 30, 60, and 90 days storage at 25ºC were investigated. The total phenolic and total flavonoid content were measured by Folin-Ciocalteu and aluminum chloride method, respectively. Using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and the phosphomolybdate assay, the antioxidant activity of each treatment was assessed and compared. Addition of the extract in beer showed a linear increment in the total phenolic content from 46.79 up to 88.30 milligram of gallic acid equivalent per liter of beer (mg GAE/L) and total flavonoid content from 123.36 up to 167.09 milligram of catechin equivalent per liter of beer (mg CE/L). Similar increment was observed within the DPPH scavenging potential, from 46.55 up to 67.16% and total antioxidant power from 139.12 up to 216.67 milligram of butylated hydroxytoluene equivalent per liter of beer (mg BHTE/L). The total phenolic and flavonoid contents and antioxidant activities of extract treated beer showed slight reduction as compared to untreated beer with increasing storage time. According to the findings, M. stenopetala leaf extract could be utilized as a component in beer to reduce oxidation and keep it fresh for extended periods of time.