Abstract
Data on the content of total polyphenols in beer is important both because of their negative effects on the stability of beer and the formation of turbidity, and because of the positive health effects. The aim of this study was to determine the content of total polyphenols and antioxidant capacity in 22 samples of light and dark beer using two methods: Folin–Ciocâlteu and DPPH method and to confirm the correlation between the total content of UP and AC beer. The content of shell polyphenols in dark beers was statistically significantly higher (p < 0.001) compared to the content of total polyphenols in samples of light beers from the same producer. The antioxidant capacity of dark beers is statistically significantly higher (p < 0.001) compared to the antioxidant capacity of light beers from the same producer.
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