THE USE OF 14C-LABELLED POLYPHENOLS TO STUDY HAZE FORMATION IN BEER

Haze formation in beer is claimed to involve the gradual polymerization of polyphenols and their subsequent reaction with proteins to form insoluble complexes. The mechanism of haze formation has now been studied using ¹⁴C-labelled epicatechin and dimeric catechin. Epicatechin does not polymerize to form dimeric or trimeric polyphenols when beer is stored and is only incorporated into beer haze to a small extent. Some of the epicatechin combines with nitrogen-containing compounds during storage to form soluble complexes. However, dimeric catechin does not form soluble complexes with nitrogen-containing compounds and instead there is a substantial incorporation of this dimer into beer haze. Dimeric polyphenols are important haze precursors which form insoluble complexes with one or more of the polypeptides of beer, probably by an oxidative coupling mechanism.     

Phenolic profile and free radical‐scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region

BACKGROUND: The phenolic profile, determined by the relative proportions of different phenolic compounds, is characteristic for each grape variety and its corresponding wine. The aim of this study was to determine the phenolic and hydroxycinnamate acid, flavan‐3‐ol and flavonol contents and free radical‐scavenging activity of single‐cultivar (Cabernet Sauvignon) wines from selected Balkan vineyard regions by spectrophotometric methods and high‐performance liquid chromatography with photodiode array and fluorescence detection. RESULTS: The contents of phenolic compounds varied depending on the agroclimatic factors and oenological practices of the vineyard region. The antioxidant activity of wine samples was estimated by their ability to scavenge the stable 2,2′‐diphenyl‐1‐picrylhydrazyl free radical (DPPH). All wines showed high DPPH‐scavenging activity (70.03–83.53%, mean 73.76%). Significant correlations between catechin (R² = 0.8504) and quercetin (R² = 0.8488) concentrations and DPPH‐scavenging ability of the wines were found. CONCLUSION: The concentrations of the main components catechin and quercetin can be used as biochemical markers for the authentication of red grape cultivars and their corresponding single‐cultivar wines. Copyright © 2010 Society of Chemical Industry     

Influence of solvent and temperature on extraction of phenolic compounds from grape seed,antioxidant activity and colour of extract

This study was aimed to investigate the influence of solvent (water and ethanol in concentration: 50%, 70% and 96%) and extraction temperature (25–80) °C on polyphenols extraction of grape seed (Vitis vinifera L. cv. “Frankovka”) cultivated in Eastern Croatia. The best results were reached using 50% ethanol at 80 °C. The most abundant individual polyphenolic compound was catechin which makes the average of 45.11% of the total phenolic content followed by epicatechin (34.45%), procyanidin B₂ (12.90%), gallic acid (5.34%), gallocatechin (1.58%), epicatechin gallate (1.01%). The antioxidant activity of extracts was determined by DPPH‐method and it was highly dependent on extraction solvent and temperature. The total extractable proanthocyanidins content of extract had the highest positive correlation (r = 0.994) with antioxidant activity, which indicated that these compounds might be the most important antioxidant in examined grape seed extracts. Relationship between phenolic content and colour of extracts was observed.     

Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions

Major polyphenolic compounds in pineapple peels were identified and quantified. The antioxidant capacities of pineapple peel extracts and these polyphenolic compounds were determined using DPPH? scavenging capacity and phosphomolybdenum method. Effects of these polyphenolics’ interactions on their antioxidant capacity were also evaluated. Gallic acid (31.76 mg/100 g dry extracts), catechin (58.51 mg/100 g), epicatechin (50.00 mg/100 g), and ferulic acid (19.50 mg/100 g) were found to be the main polyphenolics in pineapple peels. The IC₅₀ for DPPH? scavenging assay of the extracts was 1.13 mg/ml and total antioxidant capacity was 0.037 g ascorbic acid equivalents/g. The order of DPPH? scavenging capacity of per mole of these polyphenolic compounds present in pineapple peels was gallic acid > epicatechin = catechin > ferulic acid, but it was different when using phosphomolybdenum method the order of which was epicatechin. > catechin > gallic acid = ferulic acid. Results of polyphenolics’ interactions indicated no synergistic effects. In the combinations of ferulic acid-epicatechin and ferulic acid-gallic acid, additive effects were found using both antioxidant activity assays.     

Application of a hop by‐product in brewing: reduction in the level of haze‐active prolamines and improved antioxidant properties of the beer

After supercritical CO₂ extraction of hops or formation of lupulin‐enriched pellets (type 45), polyphenol‐rich by‐products remain. These have some industrial and agricultural applications (preparation of polyphenol extracts and in the production of low‐bitterness beers). In this work, both materials were used in pilot‐scale brewing experiments for the production of beer enriched with polyphenols. Samples of beer made from these residues underwent analyses for haze‐active prolamines, total polyphenols, phenolic monomers, antioxidant capacity, bitterness and colour. An almost identical decrease in the content (from hopped wort to final beer) of the prolamines of approximately 30% was detected in standard beer as well as in the beer prepared from the hop residue (HR 1) after supercritical CO₂ extraction. In contrast, the level of prolamines was reduced by more than 50% in the beer following addition of the hop residue (HR 2) after production of lupulin enriched pellets. Both hop materials contributed to an increase in the antioxidant capacity of the final beer by 21.5 and 11.9%, respectively. Another part of this work was aimed at the investigation of colour and bitterness changes in beers made ??using hop by‐products. Addition of the material HR 2 into the wort caused an increase in colour and in bitterness of the matured beer by 20 and 11% rel., respectively. Copyright © 2014 The Institute of Brewing & Distilling     

Impact of buffering capacity on the acidification of wort by brewing‐relevant lactic acid bacteria

Acidified wort produced biologically using lactic acid bacteria (LAB) has application during sour beer production and in breweries adhering to the German purity law (Reinheitsgebot ). LAB cultures, however, suffer from end product inhibition and low pH, leading to inefficient lactic acid (LA) yields. Three brewing‐relevant LAB (Pediococcus acidilactici AB39, Lactobacillus amylovorus FST2.11 and Lactobacillus plantarum FST1.7) were examined during batch fermentation of wort possessing increasing buffering capacities (BC). Bacterial growth was progressively impaired when exposed to higher LA concentrations, ceasing in the pH range of 2.9–3.4. The proteolytic rest (50°C) during mashing was found to be a major factor improving the BC of wort. Both a longer mashing profile and the addition of an external protease increased the BC (1.21 and 1.24, respectively) compared with a control wort (1.18), and a positive, linear correlation (R ² = 0.957) between free amino nitrogen and BC was established. Higher levels of BC led to significant greater LA concentration (up to +24%) after 48 h of fermentation, reaching a maximal value of 11.3 g/L. Even higher LA (maximum 12.8 g/L) could be obtained when external buffers were added to wort, while depletion of micronutrient(s) (monosaccharides, amino acids and/or other unidentified compounds) was suggested as the cause of LAB growth cessation. Overall, a significant improvement in LA production during batch fermentation of wort is possible when BC is improved through mashing and/or inclusion of additives (protease and/or external buffers), with further potential for optimization when strain‐dependent nutritional requirements, e.g. sugar and amino acids, are considered. Copyright © 2017 The Institute of Brewing & Distilling     

Increased protein–thiol solubilization in sweet wort by addition of proteases during mashing

The flavour stability of beer is of major concern for breweries and is closely linked to oxidative processes in the beer. In this study, a new approach to boost the antioxidative capacity of beer was investigated. Protease treatment during mashing was performed in order to solubilize or extract more thiol‐containing protein‐derived compounds into the wort. Five different proteases were tested, and they were all capable of solubilizing increased amounts of thiols in wort during mashing but with different efficiencies. The wort was characterized by measuring total nitrogen by Kjeldahl, protein concentration by the Bradford method and protein composition by SDS–PAGE, in combination with matrix‐assisted laser desorption ionization–mass spectrometry. The results indicated that the proteases increased thiol concentrations by solubilizing thiol‐containing peptide fractions and not full‐length proteins. Copyright © 2014 The Institute of Brewing & Distilling     

Investigation of mashing regimes for low‐alcohol beer production

Low‐alcohol beer can be obtained by physical and biological methods. The group of biological methods includes modification of the mashing regimes and changes in the fermentation process. The aim of the present work was to study two mashing regimes for low‐alcohol beer production. The increase in the mashing duration at 50 °C led to a linear increase in the extract and the concentration of reducing and fermentable sugars in the wort. It was found that the rate of formation of reducing sugars was higher than that of the formation of fermentable sugars, which can be used for the optimization of the mashing process. The introduction of a pause at 77 °C did not lead to a substantial increase in the concentration of fermentable extract, but did lead to an increase in the total and non‐fermentable extract. The available nitrogen content in the laboratory wort was in the range of 120–150 mg/dm³. As a result of conducting fermentation processes with the top‐fermenting yeast strain Saccharomyces cerevisiae S‐33, it was found that the combination of a small amount of fermentable sugars and a low fermentation temperature led to a beer being obtained that met the requirements for a low‐alcohol beverage. Copyright © 2016 The Institute of Brewing & Distilling     

Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

BACKGROUND: Antioxidant and antimicrobial potentials of Serbian red wines produced from different international Vitis vinifera grape varieties and their correlation with contents of phenolic compounds were studied by spectrophotometric and chromatographic methods. The antioxidant activity of red wines was estimated through their ability to scavenge 2,2′‐diphenyl‐1‐picrylhydrazyl free radical (DPPH^?). The red wines, gallic acid, (+)‐catechin and quercetin were screened in vitro for antimicrobial activity against Gram‐positive and Gram‐negative strains using microdilution and disc diffusion techniques. RESULTS: Excellent correlations between the contents of quercetin‐3‐glucoside (R² = 0.9463) and quercetin (R² = 0.9337) and DPPH^?‐scavenging ability of the red wines were found. Serbian red wines exhibited significant activity against Staphylococcus aureus, Listeria inocua, Micrococcus flavus, Sarcina lutea, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella enteritidis and Shigella sonnei strains, which was in correlation with their phenolic composition and antioxidant activity. The compounds gallic acid, quercetin and (+)‐catechin showed high activity against B. subtilis, S. aureus, S. lutea and M. flavus Gram‐positive and S. enteritidis and P. aeruginosa Gram‐negative strains. CONCLUSION: The results show that quercetin‐3‐glucoside and quercetin concentrations can be used as markers for the determination of antioxidant and antimicrobial potentials of red wines. Copyright © 2012 Society of Chemical Industry     

Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

The flavour of beer is complex, based upon changes at the molecular level in the key raw materials, notably grain, hops and yeast, as well as during the process stages that comprise malting and brewing. As analytical techniques evolve in their sophistication and sensitivity, there are opportunities to delve ever more deeply into the fate of small molecules in brewing. To this end, ¹H nuclear magnetic resonance (NMR) metabolomics was used to follow the progression of 76 metabolites in four different late or dry hopped beers (brewed in triplicate) at five time points throughout the brewing process. The majority of the metabolites identified, including sugars, amino acids and nucleotides, significantly decreased in concentration from the start of the boil to post‐secondary fermentation, whereas energy‐related and fatty acid associated metabolites significantly increased in concentration as wort nutrients were consumed by the yeast. Adenine was significantly higher in the dry hopped brews than in the late hopped brews after both primary (p = 2.1 × 10^?6) and secondary (p = 2.7 × 10^?9) fermentation, while 2′‐deoxyadenosine (after primary, p = 1.1 × 10^?2, after secondary, p = 3.2 × 10^?5) and adenosine (after primary, p = 2.6 × 10^?8; after secondary, p = 3.1 × 10^?7)were significantly lower in the dry hopped beers at these time points. These results give molecular insight into the brewing process and the differential effects of hopping methods on yeast purine metabolism. Copyright © 2016 The Institute of Brewing & Distilling     

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

BACKGROUND: Epidemiological studies have shown that beer has positive effects on inhibiting atherosclerosis, decreasing the content of serum low‐density lipoprotein cholesterol and triglycerides, by acting as in vivo free radical scavenger. In this research, the antioxidant activity of commercial Brazilian beers (n = 29) was determined by the oxygen radical absorbance capacity (ORAC) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH^·) assays and results were analyzed by chemometrics. RESULTS: The brown ale samples (n = 11) presented higher (P < 0.05) flavonoids (124.01 mg L^?1), total phenolics (362.22 mg L^?1), non‐flavonoid phenolics (238.21 mg L^?1), lightness (69.48), redness (35.75), yellowness (55.71), color intensity (66.86), hue angle (59.14), color saturation (0.9620), DPPH^· values (30.96% inhibition), and ORAC values (3, 659.36 µmol Trolox equivalents L^?1), compared to lager samples (n = 18). Brown ale beers presented higher antioxidant properties (P < 0.05) measured by ORAC (1.93 times higher) and DPPH (1.65 times higher) compared to lager beer. ORAC values correlated well with the content of flavonoids (r = 0.47; P = 0.01), total phenolic compounds (r = 0.44; P < 0.01) and DPPH (r = 0.67; P < 0.01). DPPH values also correlated well to the content of flavonoids (r = 0.69; P < 0.01), total phenolic compounds (r = 0.60; P < 0.01), and non‐flavonoid compounds (r = 0.46; P = 0.01). CONCLUSION The results suggest that brown ale beers, and less significantly lager beers, could be sources of bioactive compounds with suitable free radical scavenging properties. Copyright © 2010 Society of Chemical Industry     

Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging

The aim of this study was to characterize Goethe white wines, produced in the region around Urussanga, Santa Catarina State, Brazil, in terms of their organic acids and polyphenols content, browning index, and in vitro antioxidant activity and to evaluate the evolution of these wines during bottle storage under two distinct conditions. The wines were analyzed utilizing spectrophotometry and liquid chromatography. In relation to the phenolic compounds investigated, trans-caftaric acid was the major component in all samples, ranging from 42.63 to 52.31 mg L^?1, followed by catechin (18.90 to 28.09 mg L^?1) and epicatechin (2.68 to 4.35 mg L^?1). Samples with higher levels of total polyphenols also had higher antioxidant activity. The antioxidant activity, total polyphenols content, and browning index increased with storage. Quercetin showed the strongest correlation (R = 0.84) with antioxidant activity before and after bottle aging. Samples kept at room temperature with light exposure presented greater degradation of phenolic compounds and lower browning index values than the samples stored under controlled conditions. Principal components analysis (PCA) separated the samples according to storage conditions and wine samples. The results clearly verified that the factors light, temperature, and bottle position affected significantly the chemical composition of white wines.     

Analysis of total polyphenols,bitterness and haze in pale and dark lager beers produced under different mashing and boiling conditions

Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipitates. This work examined the influence of different mashing temperature conditions and boiling procedures on the total polyphenol content, bitterness and haze of pale and dark lager beers produced on an industrial scale. Two hop types (hop pellets and/or hop extract) and different hop varieties (Hallertau Magnum, Styrian Goldings, Saaz, Aurora and Sladek) were utilized with varying times of hop addition into the wort. Measurements of total polyphenols, colour, bitterness, alcohol content, CO₂ and pH were carried out on the beer samples. Results showed that pale lager beers had a lower total polyphenol concentration (110–179 mg/L) than dark beers (230–260 mg/L). Using hop extracts instead of hop pellets led to a lower total polyphenol concentration and to less beer foam creation. The change in the proteolytic temperature during mashing only had an influence on the total polyphenol content in the pale lager beer hopped with the pellets. Conducting proteolysis over a 20 min period led to a haze increase in all of the beers produced. In the dark beer, the haze was substantial after just 10 min at 52°C. Copyright © 2015 The Institute of Brewing & Distilling     

Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour

Abstract: The production of grape seed flour (GSF) from a waste product generated during winemaking, is of interest in product development applications due to its potential health benefits. However, before GSF can used in baking as a source of additional antioxidants, research on its heat stability is required. The overall objective of this study was to assess changes in phenolic content and antioxidant activity of GSF during heating. Merlot GSF was heated at 5 temperatures (120 to 240 °C) for 0 to 90 min. At each time/temperature combination, total phenolic content (TPC), total flavanoid content (TFC), Trolox equivalent antioxidant capacity (TEAC), 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging, and ferric ion reducing antioxidant power (FRAP) of the extracts were determined. Specific polyphenolic compounds, including catechin, gallocatechin, epicatechin, and gallic acid were also measured. Results showed that when Merlot GSF was heated to ≥180 °C, significant decreases in the TPC and antioxidant activity, measured using FRAP, DPPH, and TEAC, were observed. Longer heating times also caused a reduction in antioxidant capability. Catechin and epicatechin content decreased with increasing heating temperature while gallocatechin and gallic acid content increased. Both catechin and epicatechin content had strong positive correlations (r > 0.91) with TPC and TFC, as well with FRAP and TEAC, suggesting that the GSF antioxidant activity is related to the presence of these particular compounds. Overall, while a decrease in antioxidant content was observed during heating, this occurred at higher baking temperatures. Thus GSF may be suitable for use as an ingredient in baked goods to bolster antioxidant content. Practical Application: In order for Merlot grape seed flour (GSF) to be used in baking as a source of additional antioxidant compounds, the impact of heating on the polyphenolic compounds in the GSF needed to be examined. Thermal treatment of Merlot GSF caused significant decreases in the TPC, antioxidant power, and specific polyphenolic compounds when heated ≥180 °C. Thus while antioxidant content decreased with higher heating temperatures, this occurred at higher baking temperatures. Thus, GSF may be suitable for use as an ingredient in baked goods to bolster antioxidant content.     

Characterization of blond and Star Ruby (red) Jaffa grapefruits using antioxidant and electrophoretic methods

Antioxidant and electrophoretic methods were used to characterize the quality differences between blond and Star Ruby (red) grapefruits. Dietary fibre, minerals and trace elements, total polyphenols, anthocyanins, flavonoids, phenolic and ascorbic acids were also determined. The antioxidant potential of red grapefruit was significantly higher than that of the blond fruit (P < 0.05) and correlated well with the total polyphenols (R² from 0.8456 to 0.9711). In both the cultivars studied, thirty‐two electrophoretic bands were detected [sodium dodecyl‐polyacrylamide gel eletrophoresis (SDS‐PAGE)]. The main electrophoretic bands occurred between 20 and 43 kDa in both grapefruits with few minor differences between the varieties. Our findings indicate the following (i) red grapefruit is preferable: it has a higher concentration of bioactive compounds and antioxidant potential than the blond; (ii) 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) test is a more sensitive method for the determination of antioxidant potential; (iii) there are some minor differences in electrophoretic patterns; (iv) antioxidant and electrophoretic methods are a good combination for characterization of differences of the same citrus fruits.     

Effects of mashing on total phenolic contents and antioxidant activities of malts and worts

Effects of mashing on total phenolic contents (TPC), radical‐scavenging activity, reducing power and metal chelating activity of malts and corresponding worts were clarified in this study. Results showed that there were significant variations in TPC and antioxidant activity across malts and worts. An 8.8% of increase in TPC was observed during the early stage of mashing, accompanied by an increase in antioxidant activity. However, 2.6% of decrease in TPC and inconsistent changes in antioxidant activity were found during the mashing at higher temperature. Overall, mashing resulted in 6.0% and >10.0% of increases in TPC and antioxidant activity, respectively. Moreover, Pearson correlation analysis revealed that there were good correlations (ranging from 0.622 to 0.735, P < 0.01) between TPC and antioxidant activity of malts and worts. Additionally, mashing resulted in more positive correlations between TPC and antioxidant activity, emphasising the key role of malt phenolic compounds for wort antioxidant activity.     

Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt

Arabinoxylans are partially water-extractable, high-molecular-weight polymers that contribute to the problems of viscosity and membrane filterability during beer brewing. These problems are more pronounced when wheat and wheat malt are used as adjuncts due to their higher arabinoxylan contents and higher molecular weights. This paper aimed at investigating the effects of mashing temperature, time, grist size and liquor:grist ratio on the solubilization of arabinoxylans. Results indicated that increasing the mashing temperature generally increased the amount of arabinoxylans released into the wort. When greater proportions of wheat or wheat malt were used as adjunct, higher arabinoxylan contents in the final wort were observed. The more finely ground the grist, the more were arabinoxylans released into the wort. When more diluted mashes were used, more efficient solubilization of arabinoxylans was observed. The effects of arabinoxylan content and β-glucan content on the wort viscosity were also examined using a General Linear Model (GLM). There was a good correlation (R² = 0.98) between wort viscosity and its arabinoxylan and β-glucan contents.     

Influence of sorghum grain type on wort physico‐chemical and sensory quality in a whole‐grain and commercial enzyme mashing process

To determine the most suitable types of sorghum for whole‐grain adjunct in lager beer brewing, 14 cultivars of five different types: white tan‐plant, white non‐tan‐plant, red non‐tannin, white tannin (type II) and red tannin (type III) were evaluated. The effects of grain type on wort physico‐chemical and sensory quality with raw grain and malt plus commercial enzyme mashing were assessed. Tannin content correlated significantly and negatively with wort extract and fermentable sugars (p < 0.001) and free amino nitrogen (FAN; p < 0.1). This is attributable to inactivation of the exogenous enzymes by the tannins during the mashing process. However, the type II tannin sorghums had wort quality attributes closer to the non‐tannin sorghum types, probably owing to their relatively low tannin content (≤1%). Malting gave a great improvement in wort extract, fermentable sugars and FAN, but substantially influenced wort sensory properties in terms of higher sourness, bitterness and astringency, as well as the expected more malty flavour. Worts from raw red non‐tannin sorghums were similar to those of white tan‐plant sorghums in both physico‐chemical and sensory quality. Thus, red non‐tannin sorghums, in view of their better agronomic quality, have considerable potential as a whole‐grain adjunct in lager beer brewing. Copyright © 2013 The Institute of Brewing & Distilling     

Extraction optimisation,antioxidant activity and inhibition on α-amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini

The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α-amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised total polyphenols content, minimised the IC₅₀ values of α-amylase and pancreatic lipase were determined as follows: extraction time 60 min, ethanol concentration 63% and solvent/solid ratio 44 mL g⁻¹. The main phenolic compounds in partially purified fraction of Syzygium cumini seeds were catechin, epicatechin, kaempferol, gallic, 5-caffeoylquinic, caffeic and ferulic acids. In addition, the partially purified fraction inhibited 87.66 ± 5.55 and 86.61 ± 3.15% of α-amylase and pancreatic lipase, respectively. The results suggested that Syzygium cumini seeds could be explored as a natural antioxidant and could be used as a source of highly antidiabetic and anti-obesity bioactive compounds.     

Effect of different solvents on the chemical composition,antioxidant activity and alpha‐glucosidase inhibitory activity of hawthorn extracts

The aim was to investigate chemical composition of different extracts prepared from hawthorn fruit using 80% ethanol, 80% methanol, 80% acetone and pure deionised water, and evaluate their antioxidant and anti‐alpha‐glucosidase activities. The highest alpha‐glucosidase inhibitory activity was determined in 80% acetone extract, while the highest DPPH scavenge capacity and ferric reducing power both exhibited in deionised water extract. In the correlation analysis, polyphenols, triterpenoids, protocatechuic acid and epicatechin all contribute to the alpha‐glucosidase inhibitory activity, while flavonoids, polyphenols, vanillic acid, gallic acid, catechin and chlorogenic acid all contribute to the antioxidant activity. By HPLC‐MS, thirty six compounds were identified, and fifteen of them were found from hawthorn fruits for the first time. Our results would provide a good reference for the further study on the antidiabetes activity of hawthorn, and also support that deionised water extract has the potential to be used as ingredients of functional food products.