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Antioxidant properties of beer with addition of fruit syrups




Key words: 

beer, fruit syrups, antioxidant properties.


Beer is characterised by a wide spectrum of impact on the human body. It has painrelieving and anti-inflammatory properties, protects mucous membranes and capillaries, regulates the level of cholesterol and its active substances prevent hair loss. Owing to the high content of minerals, vitamins and antioxidants in beer, its optimal consumption combats stress, regulates the work of the circulatory system and muscles, works against osteoporosis, caries and acne, and is a building material for bones, teeth and nucleic acids. Pasteurised beer has a lower content of these compounds due to the high temperature of 60–70ºC of this process. Beer is pasteurised to eliminate microorganisms and maintain longer product durability.  This study assesses the antioxidant potentials of pasteurised and unpasteurised beers and shows how the addition of fruit syrups rich in polyphenols affects the antioxidant properties of the products tested.

Kinga KOZAK dr hab. inż. Daria WIECZOREK, prof. nadzw. UEP dr hab. inż. Katarzyna WYBIERALSKA, prof. nadzw. UEP

Poznan University of Economics and Business Faculty of Commodity Science Department of Technology and Instrumental Analysis al. Niepodległości 10, 61-875 Poznań, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.




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