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Phenolic profiles and antioxidant activities of commercial beers

Zhao, Haifeng, Chen, Wenfen, Lu, Jian, Zhao, Mouming
Food chemistry 2010 v.119 no.3 pp. 1150-1158
beers, phenolic compounds, antioxidant activity, food composition, gallic acid, ferulic acid, catechin, caffeic acid, syringic acid, protocatechuic acid, epicatechin, China
The phenolic profiles and corresponding antioxidant activities of 34 commercial beers in Chinese markets were evaluated. Results found remarkable variations in total and individual phenolic contents as well as antioxidant activity across beer brands. Gallic and ferulic acids were the dominant phenolic compounds identified in the tested beer samples and both of them accounted for >50% of the total phenolic compounds. Results from Pearson correlation analysis suggested that five antioxidant activity assays positively correlated well (p <0.01) with each other and showed significant positive correlations (p <0.05) with (+)-catechin, protocatechuic, and caffeic acids contents. Stepwise linear regression further demonstrated that different phenolic components responsible for beer antioxidant activity were dependent on the method used, and that ferulic acid, syringic acid, (+)-catechin, caffeic acid, protocatechuic acid and (−)-epicatechin together made 55.0-88.1% of contribution to the antioxidant activity of beer.