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<p>Mead is a fermented beverage of increasing interest due to its chemical complexity and expanding commercial production; however, information regarding the chemical characteristics of commercial oak-aged meads remains limited. In this study, the phenolic composition, antioxidant capacity, and gas chromatography–mass spectrometry (GC–MS)-detectable chemical profile of a commercial traditional smooth mead and a related product derived from the same production batch after 6 months of maturation with French oak chips. Phenolic compounds were determined by high-performance liquid chromatography with diode array detection (HPLC–DAD), and hyperoside, chlorogenic acid, caffeic acid, p-coumaric acid, and quercetin were identified among the most abundant compounds in both samples. Antioxidant capacity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. No significant differences (<i>p</i> &gt; 0.05) were observed between traditional and oak-aged meads regarding total phenolic content, antioxidant capacity, or individual phenolic compounds. GC–MS analysis tentatively identified 17 compounds, including aldehydes, ketones, esters, alcohols, and acids, with differences in occurrence and relative abundance between samples. The results contribute to the characterization of commercially produced traditional and oak-aged meads and provide information on their phenolic composition, antioxidant properties, and GC–MS-detectable chemical profiles under commercial production conditions.</p>

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Comparative analysis of phenolic compounds and antioxidant activity in commercial traditional and French oak-aged meads

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月4日

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  • Samira Maria Peixoto Cavalcante da Silva,
  • Carlos Borges Filho,
  • Júnior Mendes Furlan,
  • Clarissa de Almeida Barbosa,
  • Arthur Rios de Oliveira Matos,
  • Nadison Barbosa Santana,
  • Geni da Silva Sodré,
  • Carlos Alfredo Lopes de Carvalho

摘要

Mead is a fermented beverage of increasing interest due to its chemical complexity and expanding commercial production; however, information regarding the chemical characteristics of commercial oak-aged meads remains limited. In this study, the phenolic composition, antioxidant capacity, and gas chromatography–mass spectrometry (GC–MS)-detectable chemical profile of a commercial traditional smooth mead and a related product derived from the same production batch after 6 months of maturation with French oak chips. Phenolic compounds were determined by high-performance liquid chromatography with diode array detection (HPLC–DAD), and hyperoside, chlorogenic acid, caffeic acid, p-coumaric acid, and quercetin were identified among the most abundant compounds in both samples. Antioxidant capacity was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. No significant differences (p > 0.05) were observed between traditional and oak-aged meads regarding total phenolic content, antioxidant capacity, or individual phenolic compounds. GC–MS analysis tentatively identified 17 compounds, including aldehydes, ketones, esters, alcohols, and acids, with differences in occurrence and relative abundance between samples. The results contribute to the characterization of commercially produced traditional and oak-aged meads and provide information on their phenolic composition, antioxidant properties, and GC–MS-detectable chemical profiles under commercial production conditions.