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The influence of style and origin on mineral composition of beers retailing in the UK

Rodrigo, S.; Young, Scott D.; Talaverano, M.I.; Broadley, Martin R.


S. Rodrigo

Scott D. Young

M.I. Talaverano

Martin R. Broadley


Beer has high nutritional values in terms of energy and is also a dietary source of antioxidants, carbohydrates and minerals among others. In Europe, 53 Mt of beer are produced annually, and with an average supply of 68.2 kg capita‾¹ year‾¹ among adults. In this study, the mineral composition of 125 commercial beer samples retailing in the UK, but originating from ten countries, was determined; such detailed information is lacking in UK food composition tables. Beer composition data are reported for Al, As, Ba, Ca, Cd, Co, Cr, Cs, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, U, V and Zn, following analysis by inductively coupled plasma mass spectrometry. ANOVA results showed higher concentrations of Mo, Pb and Sr (0.160; 491.70 × 10‾⁵; 0.38 mg L‾¹, respectively) for stout/porter style and a significant higher amount of minerals such as Al (3.835 mg L−1), Cd (8.64 × 10−5 mg L‾¹), Mn (1.02 mg L‾¹) or Ni (0.312 mg L‾¹) among others for lambic beer. Regarding the country of origin, higher Se concentrations were reported from beer brewed in the USA (0.110 mg L‾¹). It is concluded that beer style was determined to have a greater effect on beer mineral composition than origin or container type.


Rodrigo, S., Young, S. D., Talaverano, M., & Broadley, M. R. (in press). The influence of style and origin on mineral composition of beers retailing in the UK. European Food Research and Technology,

Journal Article Type Article
Acceptance Date Oct 20, 2016
Online Publication Date Oct 27, 2016
Deposit Date Nov 16, 2016
Publicly Available Date Nov 16, 2016
Journal European Food Research and Technology
Print ISSN 1438-2377
Electronic ISSN 1438-2385
Publisher Springer Verlag
Peer Reviewed Peer Reviewed
Keywords Alcoholic beverage, Nutrients, Chemometrics, ICP-MS
Public URL
Publisher URL
Additional Information The final publication is available at Springer via


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