In-Vitro Evaluation of Antioxidant Properties of Fermented Fruit Beer Samples

Alcoholic beverages conferred many advantages to the human species when consumed in moderation. It was the universal drug up until the advent of modern medicine. Beer industry is one the biggest market all over the world with a turnover of above $100 billion per year and its growing at a higher rate. Fruits have been used as a beer adjunct for centuries, especially with Belgian lambic styles. The use of botanical extracts has gained a lot of importance in the present as the ingredients are natural and have higher medicinal potential. In the present study the antioxidant property of few fruit derived beer samples where checked. The fermented beer from Guava and Apple samples were taken and their antioxidant property was checked by DPPH, reducing power and total antioxidant property. Both the samples showed that they had antioxidant property. The antioxidant activity increased with the increase in the sample concentration. Sample 1 and 2 showed DPPH scavenging activity of 47.28 % and 56.64 % for undiluted samples respectively. Sample 1 showed a better reducing power activity when compared to sample 2 whereas it was vice versa for total antioxidant assay.