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

Table 4

Results obtained for antioxidant activity (DPPH, ABTS, and FRAP assay) 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).

	Antioxidant activity
	DPPH (mmol TE/L)	ABTS (mmol TE/L)	FRAP (μmol TE/L)
Control	0.533 ± 0.156	0.629 ± 0.038	1415.0 ± 241.8
B/EEP 0.05	0.530 ± 0.164	0.705 ± 0.123	1555.0 ± 175.4
B/EEP 0.15	0.491 ± 0.096	0.687 ± 0.094	1705.0 ± 131.5
B/EEP 0.25	0.576 ± 0.1782	0.808 ± 0.197	1892.5 ± 251.0

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