Abstract
Using two methods (ferric reducing antioxidant power and radical scavenging activity), the total polyphenol content (Folin–Ciocalteu reagent) and polyphenol patterns (HPLC) in 10 commercial lager beer brands produced in Romania was determined. Samples bottled in glass, plastic and aluminium packages were analysed for each brand when available. Results have indicated considerable variations in the total and individual phenolic contents as well as antioxidant activity across beer brands. Gallic and feulic acids were the dominant phenolic compounds identified samples. The statistical analysis indicates a significant difference between the levels of antioxidant activity detected using DPPH and FRAP, for all three types of material considered. The statistical test ANOVA indicates that the polyphenol concentration is similar across all types of material.
Highlights
Beer is a fermented, low-alcohol beverage and one of the most consumed beverages around the world; it is rich in nutrients such as carbohydrates, amino acids, minerals, vitamins and other compounds such as polyphenols
A further analysis was conducted to study the impact of the DPPH and Ferric Reducing Antioxidant Power (FRAP) method on the antioxidant activity of beer regardless of the type of packaging material
A further analysis was conducted to study the impact of the DPPH and FRAP method There were considerable variations in phenolic profiles
Summary
Low-alcohol beverage and one of the most consumed beverages around the world; it is rich in nutrients such as carbohydrates, amino acids, minerals, vitamins and other compounds such as polyphenols. Phenolic compounds may be a major factor in assuring the antioxidant potential of the diet and may contribute in maintaining the endogenous redox balance in humans [1,2,3,4]. Hop (Humulus lupulus L.) bring to beer composition volatile oils, and polyphenols of different types, such as: phenolic acids, flavonoids, proanthocyanidins, prenylated chalcones and catechins [5]. During fermentation process, resin produced by hops that contains monoacyl phlorogucinols is converted into bitter acids such as humulones and isohumulones. These molecules act as bioactive antioxidants and provide additional beneficial effects in the treatment of chronic diseses in humans (cancer, liver disorders, Parkinson’s disease, hypertension, atherosclerosis) [6]
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