The antioxidant properties of commercial hops and malted barley were evaluated by electroanalytical methods and compared with spectrophotometric methods. Hop group showed better antioxidant capacity and total phenols content (TPC) values than malt group. The highest electrochemical Index (EI) was observed for HCO hop sample. Electrochemical Index (EI) showed a good Pearson correlation with ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)), DPPH (2,2-diphenyl-1-picrylhydrazyl), and TPC, being of 0.85, 0.77 and 0.86 respectively for hop samples. While for the malt samples were 0.96, 0.69 and 0.49, respectively. The samples were compared to each other within each group and statistical differences can be observed, p<0.05. Therefore, the electroanalytical tools showed to be practical and easy to evaluate the antioxidant properties of hop and malt samples. The results may contribute to the selection of raw material for brewing and therefore with the quality of one of beverage one most consumed around the world.

中文翻译：

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啤酒花和麦芽商业样品中的抗氧化能力和总酚含量

通过电分析方法评估商业啤酒花和麦芽大麦的抗氧化性能，并与分光光度法进行比较。啤酒花组显示出比麦芽组更好的抗氧化能力和总酚含量 (TPC) 值。对于 HCO 啤酒花样品，观察到最高的电化学指数 (EI)。电化学指数 (EI) 显示出与 ABTS（2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)）、DPPH（2,2-diphenyl-1-picrylhydrazyl）和 TPC 的良好 Pearson 相关性，是对于跳跃样本，分别为 0.85、0.77 和 0.86。而对于麦芽样品，分别为 0.96、0.69 和 0.49。在每组内将样品相互比较并且可以观察到统计学差异，p<0.05。所以，电分析工具显示出实用且易于评估啤酒花和麦芽样品的抗氧化特性。结果可能有助于选择用于酿造的原材料，因此有助于提高世界上消费量最大的饮料之一的质量。