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

Table 3

Results obtained for bioactive compounds (total phenolic content, TPC, and total flavonoids content, TFC) for beer control (without EEP) and beer with added ethanolic extract of propolis (B/EEP) at different concentrations (0.05, 0.15, and 0.25 g/L).

	Bioactive compounds
	TPC (mg GAE/L)	TFC (mg QE/L)
Control	242.0 ± 21.2	16.9 ± 2.2
B/EEP 0.05	253.0 ± 19.8	19.6 ± 2.2
B/EEP 0.15	282.5 ± 28.9	25.3 ± 1.0
B/EEP 0.25	306.5 ± 45.9	26.9 ± 2.7

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