## 2 Results and Discussion
### Concentration of Polyphenols and Antioxidative Activity  
In this study, the Folin-Ciocalteu method, DPPH\({}^{\bullet}\), ABTS\({}^{\text{+\bullet}}\), and FRAP assay were used to determine the polyphenol concentration and antioxidant activity in the tested beers (Table 4). Among the analyzed beers, the highest total polyphenol content was noted for MJ--it was higher by 44% than in BC. The DPPH\({}^{\bullet}\), ABTS\({}^{\text{+\bullet}}\), and FRAP tests also showed that MJ had the highest antioxidant activity from all tested beers. The results of this study showed that the addition of mango fruit in all used forms increased the polyphenol concentration in prepared beer. It also showed that homogenising fruit prior to addition to beer will result in a greater increase of the polyphenols and \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Beer Type 1** & **Polyphenol Concentration** & **DPPH\({}^{\bullet}\)** & **FRAP** & **ABTS\({}^{\text{++}}\)** \\ \hline  & mg GAE/L & mmol TE/L & mmol TE/L & mmol TE/L \\ \hline BC & 187.4 \(\pm\) 6.3 \({}^{\text{a}}\) & 1.44 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.04 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.97 \(\pm\) 0.07 \({}^{\text{a}}\) \\ \hline MJ & 267.6 \(\pm\) 6.9 \({}^{\text{b}}\) & 2.05 \(\pm\) 0.09 \({}^{\text{b}}\) & 1.69 \(\pm\) 0.14 \({}^{\text{b}}\) & 1.74 \(\pm\) 0.21 \({}^{\text{b}}\) \\ \hline MP & 218.6 \(\pm\) 4.8 \({}^{\text{c}}\) & 1.53 \(\pm\) 0.07 \({}^{\text{c}}\) & 1.32 \(\pm\) 0.06 \({}^{\text{c}}\) & 1.25 \(\pm\) 0.12 \({}^{\text{c}}\) \\ \hline MR & 233.1 \(\pm\) 6.1 \({}^{\text{d}}\) & 1.72 \(\pm\) 0.06 \({}^{\text{d}}\) & 1.48 \(\pm\) 0.07 \({}^{\text{d}}\) & 1.27 \(\pm\) 0.15 \({}^{\text{c}}\) \\ \hline MRH & 243.2 \(\pm\) 6.8 \({}^{\text{d}}\) & 1.78 \(\pm\) 0.04 \({}^{\text{e}}\) & 1.56 \(\pm\) 0.05 \({}^{\text{e}}\) & 1.46 \(\pm\) 0.08 \({}^{\text{d}}\) \\ \hline MHH & 232.2 \(\pm\) 2.9 \({}^{\text{d}}\) & 1.72 \(\pm\) 0.09 \({}^{\text{d}}\) & 1.47 \(\pm\) 0.07 \({}^{\text{d}}\) & 1.32 \(\pm\) 0.13 \({}^{\text{c}}\) \\ \hline \hline \end{tabular} \({}^{1}\) BC—control beer; MJ—beer with mango juice; MP—beer with mango pulp; MR—beer with raw mango; MRH—beer with raw mango homogenise; MHH—beer with heated mango homogenise. Values are expressed as mean (\(n=12\)) \(\pm\) standard deviation. Mean values with different letters (a, b, c, d, e) within the same column are statistically different (\(p\)-value \(<0.05\)).  
\end{table} 
Table 4: Concentration of polyphenols and antioxidative activity in mango beers. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Beer Type** & **Wien Extract** & **Real Extract** & **Apparent** & **Alcohol (\(\psi\))** & **Apparent Degree of** & **Real Degree of** & **Cholving Result** & **Density** & **pH** \\ \hline BC & 11.42 \(\pm\) 0.01\({}^{\text{a}}\) & 37.91 \  
antioxidant activity than adding fruit in bigger pieces. This is probably caused by the higher area of contact with the surrounding beer and the breakage of plant cell walls, which can help in releasing phenolic compounds into the solution. The preparation and heat treatment of mango juices was also assessed by [PERSON] et al. [33] and is consistent with the results acquired in our study. Juices acquired from mango, which were acquired from well-homogenized fruit, were characterized by a higher polyphenol content. The heat treatment of homogenized mango reduced the concentration of phenolic compounds. These factors may explain why MRH has higher antioxidant activity than MR and MHH. The higher polyphenol content in fruit beers than in traditional beers achieved in this study is consistent with previous research about beer with goji berries conducted by [PERSON] et al. [34] or with beer with cornelian cherry conducted by [PERSON] et al. [35], although mango fruit caused a smaller increase of the polyphenols or antioxidant activity than in the mentioned research.