Characterization and Discrimination of Commercial Portuguese Beers Based on Phenolic Composition and Antioxidant Capacity

Beer has been highly appreciated due to its phenolic composition and antioxidant capacity conjugated with its low alcohol content. Although some studies exist regarding the phenolic composition and antioxidant capacities of beers, there are no studies related to the determination of these parameters in the most commonly consumed commercial beers in Portugal. The phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types were studied for the first time. The total phenolic content, ortho-diphenols, and flavonoids ranged between 0.15 +/- 0.01 and 0.82 +/- 0.07 g Gallic Acid (GA) L-1; 0.07 +/- 0.02 and 1.80 +/- 0.09 g GA L-1, and 0.02 +/- 0.00 and 0.15 +/- 0.02 g Catechin (CAT) L-1, respectively. An accurate quantitative phenolic analysis was also performed, and the compound identified with a higher amount was gallic acid, followed by syringic acid. Concerning flavonoids, gallo-catechin was the most abundant compound identified (from 21.44 +/- 2.87 and 144.00 +/- 10.93 mu g mL(-1)). A significant correlation between ortho-diphenols and the antiradical capacity (ABTS and DPPH) was found, the latter being negatively correlated. Flavonoids content was also positively correlated with total phenols and antiradical capacity determined by the ABTS assay. These results evidence that phenolic composition is affected by several factors inherent to beers, namely ingredients, fermentation type, and brewing process.

Automated summary

This study investigated the phenolic composition and antioxidant capacity of 23 Portuguese commercial beers of different styles and types for the first time. Results showed that gallic acid and flavonoids were the main phenolic compounds in beers, and the phenolic composition was influenced by factors inherent to beers such as ingredients, fermentation type, and brewing process.