Table 2.

Polyphenolic compounds in beer.

Phenolic compounds	(mg/L) *		Phenolic compounds	(mg/L) *
Simple Phenols			Flavanones
Vinil-4-fenol	≤0.15		Isoxanthohumol	0.04–3.44
Vinil-4-guayacol	≤0.55		8-Prenilnaringenin	0.001–0.24
Etil-4-fenol	≤0.01		6-Prenilnaringenin	0.001–0.56
Isoeugenol	≤0.04		6-Geranilnaringenin	≤0.074
Tyrosol	≤40		Taxifolin	≤1.0
Propil-4-siringol	≤0.2		Flavanols
2,3-Dihydroxy-guaiacyl propan-1-one	≤0.034		(+)-Catechin	≤5.4
Phenolic acids			(−)-Epicatechin	≤3.3
4-Hydroxyfenilacétic	≤0.65		Catechin gallate	5–20
Homovanillic	0.05		Epicatechin gallate	5–20
Alquilphenols			Procyanidin B3	≤3.1
3-Metilcatecol	≤0.03		Prodelphynidina B3	≤3.3
4-Etilcatecol	≤0.01		Prodelphynidina B9	≤3.9
4-Metilcatecol	≤0.02		Procyanidin C2	0.3
Vinil-4-fenol	≤0.15		Flavonols
Benzoic acid derivatives			Kanpherol	16.4
3,5-Dihydroxybenzoic	0.3		Kanpherol-3-rhamnoside	≤1.0
2,6-Dihydroxybenzoic	0.9		Quercetin	≤10
2-Hydroxybenzoic	≤2.0		3,7-Dimetilquercetin	0.003
3-Hydroxybenzoic	≤0.3		Miricetin	0.007
4-Hydroxybenzoic	≤9.6		Quercetin 3-O-Arabinoside	0.006
Protocatecuic	≤0.3		Quercetina 3-O-Rutinoside	0.90
Vanillic	≤3.6		Quercitrin	≤2.3
Gallic	≤0.2		Isoquercitrin	≤1.0
Siríngico	≤0.5		Rutin	≤1.8
o-Vanillin	≤1.6		Isoflavones
Siringic aldehyde	≤0.7		Daidzein	≤0.005
Cinnamic acids			Genistein	≤0.01
p-coumaric	≤1.2		Formononetin	≤0.004
m-Coumaric	≤0.2		Biochanin A	≤0.015
o-Coumaric	≤1.5		Flavones
5-Caffeoilquinic	≤0.8		Apigenin	0.042
Caffeic	≤0.3		α-acids (humulones)	1.7
Ferulic	≤6.5		Iso-α-acids (iso-humulones)	0.6–100
Sinapic	≤0.7		Other polyphenols
Chalcones			Catechol	0.1
Xanthohumol	0.002–1.2		Pirogalol	0.3

* Mean value of bibliographic data published by Estruch et al. 2011 [34].