2025-03-252025-03-252019-10-29SILVA, Mauricio Evangelista da. Elaboração caracterização físico-química, compostos bioativos e capacidade antioxidante de cerveja artesanal fermentada com mel. 50 f. Trabalho de Conclusão de Curso (Tecnologia de Alimentos) - Universidade do Estado do Pará, Belém, 2019.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/560Beer is the beverage obtained by the alcoholic fermentation of the brewer's wort derived from barley malt and drinking water, by the action of yeast, with the addition of hops. By adding honey to beer, the drink is less full-bodied and increases the amount of alcohol. The objectives of this work were to evaluate the physicochemical parameters, to quantify the bioactive compounds and to evaluate the antioxidant capacity of beers elaborated with different honey concentrations. The physicochemical parameters evaluated were: alcohol content, real extract, humidity, reducing sugars by DNS, color, pH and acidity. Total phenolic compounds were quantified by the Folin-Ciocalteu method and flavonoids by the aluminum chloride method. The antioxidant capacity was determined by the capture of the radical ABTS +. All the elaborated beers presented physicochemical values in force in the legislation and in the literature. Total phenolic compounds quantified ranged from 519.8 to 784.3 mg / L, but in beers made with honey there is no work on quantification of bioactive compounds and antioxidant capacity. Then, it was compared with fruit brewed beers where the total phenolic content is close to the literature. Total flavonoids (29.16 to 32.57 mg / L) were lower than those found in the literature (43.7 to 221.8 mg / L) in fruit beers. The antioxidant capacity by ABTS was much lower compared to fruit beers, where it differed from 19.6-25.3 µM Eq Trolox to 740-3530 µM Eq Trolox. From these results it can be concluded that beer with honey has a strong alcohol content, but its functionality may be low with respect to bioactive compounds, or may have other properties with respect to enzymes and alcohols generated during fermentation.Língua PortuguesaAbertoBeerHoneyElaboratetedFruitTrabalho de Conclusão de Curso (TCC)