Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

Table 2

Results obtained for bioactive compounds (total phenolic content, TPC, and total flavonoids content, TFC) and antioxidant activities (DPPH, ABTS, and FRAP assays) for ethanolic extracts of propolis (B/EEP) at the concentrations used.

Extracts	Bioactive compounds		Antioxidant activity
	TPC; (mg GAE/L)	TFC; (mg QE/L)	DPPH; (mmol TE/mL)	ABTS; (mmol TE/mL)	FRAP; (μmol TE/mL)
EEP 0.05	21.3 ± 1.0	59 ± 4	0.014 ± 0.001	0.079 ± 0.002	0.206 ± 0.002
EEP 0.15	33.5 ± 6.7	104 ± 24	0.029 ± 0.002	0.114 ± 0.002	0.412 ± 0.005
EEP 0.25	66.3 ± 1.4	148 ± 6	0.044 ± 0.001	0.149 ± 0.003	0.801 ± 0.002

Values marked with the same letter do not show significant differences ().