## 3 Results and Discussion
### Interpretation of Spectroscopic Analysis  
The results are reported as the means of triplicates analysis. The data obtained were subjected to one-way analysis of variance (ANOVA) used to compare the difference between the means obtained by each type of sample (Table 4). This analysis showed that there was a significant difference between the means of all of the assays studied (\(p<0.05\)). The statistical analysis was performed by the statistical analysis software package, which stands for Statistical Package for Social Sciences (IBM SPSS Statistics 23.0, Chicago, IL, USA). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Type of Analysis**} & \multirow{2}{*}{**Samples**} & \multirow{2}{*}{**Main**} & \multirow{2}{*}{**Std. Error**} & \multicolumn{2}{c}{**95\% Confidence Interval**} & \multicolumn{2}{c}{**Test ANOVA**} \\ \cline{5-8}  & & & & **Lower** & **Upper** & **Std.** & **Position** & **Significance.** \\ \hline \multirow{8}{*}{\begin{tabular}{c} Total Phenol Content \\ (mg GAE 100 mL\({}^{-1}\)) \\ \end{tabular} } & HW & 65.120 & 0.001 & 65.117 & 65.123 & 0.003 & \multirow{8}{*}{\begin{tabular}{c} \\ (\% \end{tabular} } \\  & BSE & 47.220 & 0.001 & 47.218 & 47.222 & 0.002 & 0.001 \\  & ABC & 40.150 & 0.001 & 40.148 & 40.152 & 0.002 & **S** \\  & NABT & 35.100 & 0.001 & 35.097 & 35.103 & 0.003 & \\ \hline \multirow{8}{*}{\begin{tabular}{c} Flavonoid Content (mg \\ CE 100 mL\({}^{-1}\)) \\ \end{tabular} } & HW & 28.650 & 0.002 & 28.643 & 28.656 & 0.006 & \multirow{8}{*}{\begin{tabular}{c} \\ (\% \end{tabular} } \\  & BSE & 24.850 & 0.000 & 24.85 & 24.85 & 0.000 & 0.001 \\ \cline{1-1}  & ABC & 18.050 & 0.006 & 18.043 & 18.056 & 0.006 & **S** \\ \cline{1-1}  & NABT & 10.012 & 0.001 & 10.010 & 10.014 & 0.001 & \\ \hline \multirow{8}{*}{\
\begin{tabular}{c} DPPH assay \\ (\% Inhibition of the \\ free radical) \\ \end{tabular} } & HW & 14.00 & 0.057 & 13.841 & 14.158 & 0.057 & \multirow{8}{*}{
\begin{tabular}{c} \\ (\% Inhibition of the \\ free radical) \\ \end{tabular} } \\  & BSE & 12.40 & 0.240 & 11.731 & 13.068 & 0.240 & 0.001 \\ \cline{1-1}  & ABC & 8.50 & 0.018 & 8.448 & 8.551 & 0.041 & **S** \\ \cline{1-1}  & NABT & 5.50 & 0.011 & 5.468 & 5.531 & 0.025 & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Statistical analysis of the means performed by one-way analysis of variance (ANOVA). \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Detected Compounds**} & \multicolumn{2}{c}{**Original Sample Using**} & \multicolumn{2}{c}{**Dealcohized Sample Using**} \\  & & **Classical Fermentation** & **Thermal Process** \\ \hline Original gravity (wt.\%) & 11.60 & 3.16 \\ Ethanol (\% ABV) & 4.98 & 0.48 \\ Color (EBC) & 8.0 & 9.5 \\ pH & 4.72 & 4.71 \\ Turbidity (IBC) & 0.5 & 2.5 \\
1-Propanol (mg/L) & 6.1 & 0.8 \\
2-Methylpropanol (mg/L) & 10.99 & nd \\
2-Methyl-I-butanol (mg/L) & 15.2 & nd \\
3-Methyl-I-butanol (mg/L) & 49.8 & nd \\
2-Phenylethylon (mg/L) & 15.6 & 22.4 \\ Furfuryl alcohol (mg/L) & 0.07 & nd \\ Ethyl acetate (mg/L) & 16.8 & nd \\ Isoamyl acetate (mg/L) & 1.8 & nd \\
2-Phenyl ethyl acetate (mg/L) & 0.4 & 0.03 \\ Total of Higher Aliphatic Alcohols (mg/L) & 100.4 & 23.2 \\ Total of Esters Acetic Acids (mg/L) & 18.91 & 0.04 \\ Diacetyl (mg/L) & 0.16 & 0.07 \\ DMS (ug/L) & 25 & nd \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Aromatic compounds and turbidity of the final product of alcoholic and dealcohized beer in various fermentation conditions, determined by GC. The results of the analyzed samples shown in Figure 4 show that the hopped word (HW) sample contained flavonoids and total phenolics in higher concentrations (28.65 mg CE 100 mL\({}^{-1}\), 65.12 mg GAE 100 mL\({}^{-1}\), respectively) than the barley seed extract (BSE), which is reflected in their very high antioxidant activity with a free radical inhibition capacity of 14%, Figure 4a.