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Becker L, Boyer I, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler DC, Marks JG, Shank RC, Slaga TJ, Snyder PW, Fiume M, Heldreth B. Safety Assessment of Hops as Used in Cosmetics. Int J Toxicol 2024; 43:5S-29S. [PMID: 38126727 DOI: 10.1177/10915818231221796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
The Expert Panel for Cosmetic Ingredient Safety (Panel) assessed the safety of Humulus Lupulus (Hops) Extract (reported functions include antimicrobial agent and hair conditioning agent) and Humulus Lupulus (Hops) Oil (reported function is fragrance). The Panel reviewed the relevant data related to these ingredients. Because final product formulations may contain multiple botanicals, each containing the same constituents of concern, formulators are advised to be aware of these constituents and to avoid reaching levels that may be hazardous to consumers. For these ingredients, the Panel was concerned about the presence of 8-prenylnaringenin, β-myrcene, and quercetin in cosmetics, which could result in estrogenic effects, dermal irritation, and genotoxicity, respectively. Industry should use current good manufacturing practices to limit impurities and constituents of concern. The Panel concluded that Humulus Lupulus (Hops) Extract and Humulus Lupulus (Hops) Oil are safe in cosmetics in the present practices of use and concentration when formulated to be non-sensitizing.
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Affiliation(s)
- Lillian Becker
- Cosmetic Ingredient Review Former Scientific Analyst/Writer
| | - Ivan Boyer
- Cosmetic Ingredient Review Former Toxicologist
| | | | | | - Ronald A Hill
- Expert Panel for Cosmetic Ingredient Safety Former Member
| | | | | | - James G Marks
- Expert Panel for Cosmetic Ingredient Safety Former Member
| | - Ronald C Shank
- Expert Panel for Cosmetic Ingredient Safety Former Member
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2
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Pinto MBC, Vardanega R, Náthia-Neves G, de França PRL, Kurozawa LE, Meireles MAA, Schmidt FL. Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO 2 extraction: Enhancing hop processing for greater sustainability. Food Res Int 2023; 172:113169. [PMID: 37689922 DOI: 10.1016/j.foodres.2023.113169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/14/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Hop cultivation has been increasing in the past decade in Brazil, demanding a better understanding of how the processing influences the national hop varieties. Despite the hop process being well-established in the producer countries, there is still room for optimization to reduce energy consumption for a more sustainable process. This study's main purpose was to understand the influence of drying and supercritical CO2 extraction on the quality of hop extracts. The hop quality during drying was evaluated regarding color, bitter acids, xanthohumol, total essential oil content, and volatile profile. Supercritical CO2 extraction yields, and bitter acid recovery were assessed by HPLC in a range of different temperatures (40 or 60 °C) and pressure (15, 20, 25, or 30 MPa) conditions. Hop processing was optimized to produce a greater extract quality from a Brazilian hop variety, saving energy and solvent consumption, and consequently, reducing the process footprint. Furthermore, this study established supercritical CO2 extraction conditions for Brazilian hop extract production, offering the national beer industry an alternative to overpriced products.
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Affiliation(s)
- Mariana Barreto Carvalhal Pinto
- Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil.
| | - Renata Vardanega
- Laboratory of Supercritical Technology: Extraction Fractionation and Identification of Extracts, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil; Food Innovation & Technology Research Group, Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Grazielle Náthia-Neves
- Laboratory of Supercritical Technology: Extraction Fractionation and Identification of Extracts, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Pedro Renann Lopes de França
- Laboratory of Food Innovation, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Louise Emy Kurozawa
- Laboratory of Food Innovation, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Maria Angela A Meireles
- Laboratory of Supercritical Technology: Extraction Fractionation and Identification of Extracts, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Flavio Luis Schmidt
- Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil.
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Duarte LM, Aredes RS, Amorim TL, de Carvalho Marques FF, de Oliveira MAL. Determination of α- and β-acids in hops by liquid chromatography or electromigration techniques: A critical review. Food Chem 2022; 397:133671. [PMID: 35908460 DOI: 10.1016/j.foodchem.2022.133671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 01/12/2023]
Abstract
Hop plays an essential role in brewing beer and its study and analysis is of paramount importance. - and -acids are considered two of the most important hop components. While -acids are associated with the bitter flavor, -acids have antimicrobial effects. This work aims to critically review the published analytical methods for - and -acids determination in hops employing separation methods in liquid medium: liquid chromatography (LC) and capillary electrophoresis (CE). The types of hop samples, the optimized protocols to extract the hop acids, and the main instrumental conditions for both LC and CE techniques are highlighted and discussed. Specific and critical aspects of the - and β-acids separation by LC and CE and some challenges in this field are raised. Several key aspects discussed in this review may be of practical importance for brewers, whether in the microbrewery or industry and for researchers in the brewing field.
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Affiliation(s)
- Lucas Mattos Duarte
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil; Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Rafaella Silva Aredes
- Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Tatiane Lima Amorim
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil
| | - Flávia Ferreira de Carvalho Marques
- Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Marcone Augusto Leal de Oliveira
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil.
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Wang J, Tian B, Cheng J, Yang J, Liu Y. Isolation, characterization, crystal structure, antioxidant and antibacterial properties of co-lupulone. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rodrigues Arruda T, Fontes Pinheiro P, Ibrahim Silva P, Campos Bernardes P. Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02716-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Brendel R, Schwolow S, Rohn S, Weller P. Gas-phase volatilomic approaches for quality control of brewing hops based on simultaneous GC-MS-IMS and machine learning. Anal Bioanal Chem 2020; 412:7085-7097. [PMID: 32754792 PMCID: PMC7497504 DOI: 10.1007/s00216-020-02842-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/07/2020] [Accepted: 07/22/2020] [Indexed: 12/15/2022]
Abstract
For the first time, a prototype HS-GC-MS-IMS dual-detection system is presented for the analysis of volatile organic compounds (VOCs) in fields of quality control of brewing hop. With a soft ionization and drift time-based ion separation in IMS and a hard ionization and m/z-based separation in MS, substance identification in the case of co-elution was improved, substantially. Machine learning tools were used for a non-targeted screening of the complex VOC profiles of 65 different hop samples for similarity search by principal component analysis (PCA) followed by hierarchical cluster analysis (HCA). Partial least square regression (PLSR) was applied to investigate the observed correlation between the volatile profile and the α-acid content of hops and resulted in a standard error of prediction of only 1.04% α-acid. This promising volatilomic approach shows clearly the potential of HS-GC-MS-IMS in combination with machine learning for the enhancement of future quality assurance of hops. Graphical abstract ![]()
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Affiliation(s)
- Rebecca Brendel
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.,Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Sebastian Schwolow
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146, Hamburg, Germany
| | - Philipp Weller
- Institute for Instrumental Analytics and Bioanalytics, Mannheim University of Applied Sciences, Paul-Wittsack-Strasse 10, 68163, Mannheim, Germany.
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7
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Humulus lupulus L. as a Natural Source of Functional Biomolecules. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155074] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.
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Duarte LM, Amorim TL, Adriano LHC, de Oliveira MAL. A CZE-UV Method for Saturated and Unsaturated Fatty Acids Determination in Hops. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1678377] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Tatiane Lima Amorim
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Luiz Henrique Cantarino Adriano
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria (GQAQ), Departamento de Química, Universidade Federal de Juiz de Fora, José Lourenço Kelmer, Juiz de Fora, Brazil
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Duarte LM, Amorim TL, Adriano LHC, Oliveira MAL. Baseline separation of α and β‐acids homologues and isomers in hop (
Humulus lupulus L
.) by CD‐MEKC‐UV. Electrophoresis 2019; 40:1779-1786. [DOI: 10.1002/elps.201900101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/06/2019] [Accepted: 05/11/2019] [Indexed: 12/17/2022]
Affiliation(s)
- Lucas M. Duarte
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Tatiane L. Amorim
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Luiz H. C. Adriano
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Marcone A. L. Oliveira
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
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Duarte LM, Adriano LHC, de Oliveira MAL. Capillary electrophoresis in association with chemometrics approach for bitterness hop (Humulus lupulus L
.) classification. Electrophoresis 2018; 39:1399-1409. [DOI: 10.1002/elps.201700420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 02/09/2018] [Accepted: 02/10/2018] [Indexed: 01/16/2023]
Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Luiz Henrique Cantarino Adriano
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
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Nionelli L, Pontonio E, Gobbetti M, Rizzello CG. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. Int J Food Microbiol 2018; 266:173-182. [DOI: 10.1016/j.ijfoodmicro.2017.12.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 11/20/2017] [Accepted: 12/01/2017] [Indexed: 10/18/2022]
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12
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Comparative Gas Chromatographic–Mass Spectrometric Evaluation of Hop (Humulus lupulus L.) Essential Oils and Extracts Obtained Using Different Sample Preparation Methods. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9767-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Abstract
Accelerated solvent extraction (ASE(®)), first introduced in 1995, is an automated rapid extraction technique that utilizes common solvents at elevated temperature and pressure, and thereby increases the efficiency of extraction of organic compounds from solid and semisolid matrices. ASE(®) allows extractions for sample sizes 1-100 g in minutes, reduces solvent uses dramatically, and can be applied to a wide range of matrices, including natural products.
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Affiliation(s)
- Mohammad A Mottaleb
- Department of Chemistry/Physics, Center for Innovation and Entrepreneurship, Northwest Missouri State University, Maryville, MO, USA.
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