Abstract
The increasing consumption of beer indicates the necessity of the thorough analysis of its composition. In this study, the total phenolic content, flavonoid content and colour intensity of 24 beer samples have been determined. The samples contained pale barley, dark barley, pale wheat and dark wheat beers. The aim of the study was to determine the amount of the antioxidant compounds in beer, as well as to find correlation between different beer types and the above mentioned parameters.
 Dark barley samples contained phenolic compounds in the highest concentrations, and it can also be concluded that dark beers contain phenolic compounds and flavonoids in higher concentrations than pale beers in the case of barley and wheat samples.
 According to the performed statistical analysis, these beer types cannot be differentiated based on the analysed parameters. The highest percentage of correctly classified samples could be observed in case of dark barley samples, but this value has only been 75%, and the total result of correctly classified cases was only 41.7%. The analysis of more samples and parameters is required to carry out a successful differentiation.
Highlights
Beer is one of the most commonly consumed alcoholic beverages, which is produced from malt, hop and water, by adding yeasts
According to the directive no.2702 of Codex Alimentarius Hungaricus, beers could be divided into 3 groups due to their colour
Pale and dark wheat samples (18–24) contained phenolic compounds in similar concentrations, but in the case of barley samples, both pale and dark beers contained these components in various concentrations, and according to this figure, no correlations can be observed at first sight
Summary
Beer is one of the most commonly consumed alcoholic beverages, which is produced from malt, hop and water, by adding yeasts. Flavonoids are a family of phenolic compounds, which can be found in significant concentrations mainly in fruits, vegetables, red wine and tea, and have high antioxidant capacity (Fusco et al 2017). These antioxidant compounds could be extraordinary protecting factors in preventing oxidative stress, which can be responsible for conditions like Parkinson and Alzheimer’s disease, cancer, and the aging process in general, which could be indicated by the increasing production of free radicals (Presti et al 2017)
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