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The total phenols, total flavonoids, and antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging were evaluated in seven commercial Mexican lager beers. The range of total phenols was from 174 to 274 mg of gallic acid equivalents per liter, with lagers CB and ME being the lowest and highest, respectively. In total flavonoids, the lowest content was for lager ME with 14 mg of catechin equivalents (CatE) per liter, whereas the highest content was found in lager TT with 160 mg of CatE/L. For most of the samples, nonflavonoid compounds were the main phenolic group, with values ranging between 56.53 and 94.82%, except for lagers CB and TT, in which flavonoid compounds represented the majority of phenolics with 52.71 and 68.11%, respectively. The antioxidant capacity levels in DPPH and ABTS assays ranged from 432 to 520 µmol of Trolox equivalents (TE) per liter and from 143 to 233 µmol of TE/L, respectively, with lagers PA and TT as the lowest and highest, respectively, in both assays. Results of phenolic compounds content and antioxidant capacity levels found in Mexican beers were higher in comparison with most of the data on beers from different geographical origins available in the literature. Keywords: Beer, Total phenols, Total flavonoids, Total nonflavonoids, DPPH, ABTS
