The antioxidant properties of various kinds of beers were investigated using electron paramagnetic resonance
(EPR) spectroscopy. This was possible by measuring the changes in the intensity of the EPR spectrum
that resulted from the interaction of the stable radical DPPH (1,1-diphenyl-2-picrylhydrazyl) with
the antioxidants found in a beer sample. The antioxidant capacity was then presented in Trolox Equivalents,
e.g. lM trolox in a beer sample