Antioxidant Potential of Moringa Stenopetala Leaf Extract on Laagered Beer Stored at Room Temperature

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 study, the effects of adding 80% ethanol leaf extract of <i>Moringa stenopetala</i> to laagered beer at 400, 600, and 800 ppm concentrations for 30, 60, and 90 days storage at room temperature were investigated. The total phenolic and total flavonoid content were determined by Folin-Ciocalteu and aluminum chloride method respectively. Antioxidant activity of each treatment was evaluated and compared by using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total antioxidant using phosphomolybdate assay. 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 (mgGAE/L) and total flavonoid content from 123.36 up to 167.09 milligram of catechin equivalent per liter of beer (mgCE/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 (mgBHTE/L). The findings suggest that <i>M. stenopetala leaf</i> extract could be used as a functional ingredient in beer to minimize beer oxidation and keep it fresh for longer periods of time.