Table 2 shows that gallic and ferulic acids are the most phenolic constitutes identified in beer and representing >50% of the total content of individual phenolic compounds present in all
beer samples.
Moreover, the tested beers in the current study exhibited relatively high levels of (+)-catechin, vanillic and p-coumaric acids, while the values were much lower for ()-epicatechin
and syringic acid. Considerable variations were found in phenolic profiles among different beer samples.