Antioxidant properties of commercial alcoholic and nonalcoholic beverages

Nahrung. 2003 Apr;47(2):79-86. doi: 10.1002/food.200390031.


Recent interest in food phenolics has increased greatly, because of their antioxidant and free radical scavenging abilities. Popular beverages in the world include tea, coffee, cocoa, beer, wine and fruit/vegetable juices. All of these beverages contain phenolic compounds. In present study total polyphenol content and in vitro antioxidant properties were investigated in 16 red wines, 5 white wines, 5 lager beers, 3 dark beers, 17 fruit juices and 5 vegetable juices. High polyphenol content was measured in red wines (1720 +/- 546 mg x L(-1)) and in some fruit juices such as elderberry and prunes (5,680 and 1,807 mg x L(-1), respectively). The concentration of polyphenols was between 159 and 5,680 mg x L(-1) in fruit juices and between 255 and 696 mg x L(-1) in vegetable ones, while low level of phenolics was observed in dark and lager beers and white wines (473, 376 and 392 mg x L(-1), respectively). All samples exhibited significant antioxidant properties such as hydrogen-donating ability, reducing power, chelating ability and total antioxidant status (TAS) value. These antioxidant properties strongly correlated with the total polyphenol content of the beverages.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alcoholic Beverages / analysis*
  • Antioxidants / analysis*
  • Beer / analysis
  • Beverages / analysis*
  • Chelating Agents / analysis
  • Flavonoids*
  • Fruit
  • Oxidation-Reduction
  • Phenols / analysis*
  • Polymers / analysis*
  • Polyphenols
  • Vegetables
  • Wine / analysis


  • Antioxidants
  • Chelating Agents
  • Flavonoids
  • Phenols
  • Polymers
  • Polyphenols