Analysis of Antioxidant Levels in Commercial and Locally Brewed Beer

Abstract:

Beer contains phenolic compounds derived from the malt used to brew beer that act as antioxidants. Antioxidants have many health benefits because they rid the body of reactive, radical species and prevent oxidative damage. This research focuses on quantifying the antioxidant content in beer and comparing the content between different beer types and how the content changes throughout the brewing process. Antioxidant levels were measured using a DPPH (2,2-diphenyl-1-picrylhydrazyl) assay with methanolic beer samples and UV-Vis spectrophotometry. To accomplish this, a calibration curve was constructed using Trolox as the antioxidant standard. Once a suitable calibration curve was obtained, various store-bought beer samples, such as Corona, Bud Light, and Samuel Adams, were collected and tested to see how the levels compare between different brands and variations of beer such as ales, stouts, and lagers. We also investigated how the antioxidant levels in citrus beers compared to those without citrus. Future work will focus on collecting beer samples at local breweries to measure the antioxidant content along the various steps of the brewing process. These samples will examine how the antioxidant content is affected as different ingredients are added to the beer and as the beer goes through the various brewing processes.