{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,21]],"date-time":"2026-03-21T02:53:18Z","timestamp":1774061598025,"version":"3.50.1"},"reference-count":80,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2022,11,18]],"date-time":"2022-11-18T00:00:00Z","timestamp":1668729600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE\/L to 2172.49 mg GAE\/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.<\/jats:p>","DOI":"10.3390\/molecules27228007","type":"journal-article","created":{"date-parts":[[2022,11,18]],"date-time":"2022-11-18T06:11:34Z","timestamp":1668751894000},"page":"8007","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2679-8455","authenticated-orcid":false,"given":"Sara","family":"Silva","sequence":"first","affiliation":[{"name":"Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4420-6476","authenticated-orcid":false,"given":"Ana Isabel","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o em Sa\u00fade e Ambiente (CISA), Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1157-8196","authenticated-orcid":false,"given":"Agostinho","family":"Cruz","sequence":"additional","affiliation":[{"name":"Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o em Sa\u00fade e Ambiente (CISA), Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"}]},{"given":"Rita Ferraz","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o em Sa\u00fade e Ambiente (CISA), Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4959-0147","authenticated-orcid":false,"given":"Rubim","family":"Almeida","sequence":"additional","affiliation":[{"name":"CIBIO, Research Center in Biodiversity and Genetic Resources, InBIO-Associate Laboratory, University of Porto, 4485-661 Vair\u00e3o, Portugal"},{"name":"Department of Biology, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal"},{"name":"PO Herbarium, MHNC-UP\u2014Museum of Natural History and Science of the University of Porto, 4099-002 Porto, Portugal"}]},{"given":"Cl\u00e1udia","family":"Pinho","sequence":"additional","affiliation":[{"name":"Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o em Sa\u00fade e Ambiente (CISA), Escola Superior de Sa\u00fade (ESS), Instituto Polit\u00e9cnico do Porto (IPP), 4200-072 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,18]]},"reference":[{"key":"ref_1","first-page":"4","article-title":"Cervejas artesanais crescem cinco vezes mais que a m\u00e9dia do mercado","volume":"24","author":"Pinto","year":"2019","journal-title":"J. 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