Table 5.
Comparison of the polyphenols content and its derivatives in alcohol-free and standard commercial beers.
Adapted from Bartolomé et al. (2000)
| Compound | Alcohol-free beers | Standard beers |
|---|---|---|
| HMF | 1.65 | 2.57 |
| p-hydroxybenzoic acid | 0.073 | 0.092 |
| Tyrosol | 2.78 | 11.83 |
| Catechin | 0.641 | 0.463 |
| 2,3-Dihydroxy-1-guaiacylpropan-1-one | 0.025 | 0.034 |
| Vanillic acid | 0.347 | 0.477 |
| Caffeic acid | 0.045 | 0.074 |
| Vanillin | 0.048 | 0.028 |
| p-Coumaric acid | 0.576 | 0.773 |
| Ferulic acid | 0.718 | 1.305 |
| Sinapic acid | 0.073 | 0.090 |
| Tryptophol | 0.242 | 0.368 |