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The production and consumption of beer is increased, stimulated by the popularity of craft beer. The presence of phenolic compounds affects organoletic characteristics and chemical stability, being responsible for potential health benefits. This work aims to determine the chemical parameters and antioxidante activity in craft beers and raw materials. Na experimental study was arried out on 16 Portugueses craft beers, 10 samples of malt and 11 samples of hops. In beers, pH, total acidity, reducing sugars and total phenolic compounds (TPC) were analyzed. The determination of antioxidante activity (DPPH and ferrozine assay) was carried out in beers and samples of malt and hops. Craft beers showed pH values ranging from 4.27 to 4.92; total acidity form 0.10 ± 0.00% to 0.62 ± 0.01%; and reducing sugars ranging from 2.598.0 to 446.3 mg/L. The AMP-IS beer sample had the highest TPC value (2172.5 ±170.1 mg GAE/L) and iron chelating activuty also high (46.2 ± 0.9%). The highest inhibition value of the DPPH radical was 99.4 ± 0.6% (sample AMP-IPA). These resultas highloght the possibility oc achieving a releant antioxidants intake, without excessive alcohol consumption, through na appropriate selection of beers.
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Craft beer Antioxidants Biological activities Phenolics compounds Hops Malt