Phenolic composition, antioxidant activity and physicochemical characterization of Italian craft beers

Purpose This study aims to provide a comprehensive chemical and physicochemical characterization of 20 craft beers from two breweries in Lazio, Italy, focusing on their polyphenolic composition, antioxidant potential and key quality parameters. Design/methodology/approach Using high-performance liquid chromatography and spectrophotometric methods, 12 polyphenolic compounds were identified and quantified, with antioxidant activity evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Additional quality indicators, including color, determined according to the European Brewery Convention (EBC), bitterness (International Bitterness Unit), pH, total soluble solids (°Brix) and reducing sugars, were analyzed. Principal component analysis (PCA) was applied to identify clustering patterns based on the analyzed variables. Findings Results revealed significant variability in polyphenolic content (143.17–473.05 mg/L) and antioxidant activity (20.63–75.72%). Catechin, epicatechin and gallic acid were the most abundant polyphenols. Stouts and brown ales exhibited the highest phenolic concentrations and antioxidant capacities, whereas lighter styles like blonde ales showed lower values but higher acidity. PCA grouped the samples into clusters, emphasizing the influence of brewing techniques and raw materials on the physicochemical and sensory profiles. Originality/value This study integrates advanced chemical profiling with multivariate analysis to provide insights into the phenolic and quality attributes of craft beers. The findings underscore the role of traditional and innovative brewing practices in defining beer styles and quality.