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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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2
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Klimczak K, Cioch-Skoneczny M, Duda-Chodak A. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review. Molecules 2023; 28:6648. [PMID: 37764422 PMCID: PMC10534726 DOI: 10.3390/molecules28186648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the 'craft beer revolution' trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.
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Affiliation(s)
- Krystian Klimczak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
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3
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Rutnik K, Ocvirk M, Košir IJ. The Stability of Hop ( Humulus lupulus L.) Resins during Long-Period Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:936. [PMID: 36840283 PMCID: PMC9960943 DOI: 10.3390/plants12040936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/16/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial. Six different varieties (Celeia, Aurora, Bobek, Styrian Gold, Savinjski Golding and Styrian Wolf) were used in the form of cones and pellets. Alpha- and beta-acids were determined by HPLC and HSI by spectrophotometry. Anaerobic conditions at 4 °C were best for alpha-acids, beta-acids and HSI values; however, 10-35% of the alpha-acids were still lost after two years. The decline was greater (63-99%) under aerobic conditions and at room temperature. Alpha-/beta-acid ratios increased in hop cones and decreased in hop pellets, whereas HSI values increased in all storage conditions. Overall, the performance was better for pellets than for hop cones. Storage conditions, storage form and hop variety had significant effects on the stability of hop resins.
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Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
| | - Miha Ocvirk
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
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Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04135-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThere is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP, which rely on specific reaction mechanisms, are validated as an addition to the established ESR-ST method with a focus on hop-derived antioxidants. Beers were brewed with systematic variations in hop variety, hop product, and the hopping regime (late hopping) to achieve sample beers varying widely in the concentrations of hop-derived antioxidants (α- and iso-α-acids, phenolic compounds). A significant positive correlation between phenolic compounds and the ORAC- and FRAP-values (p < 0.01) was found. The effect of individual resinous substances and free phenolic acids and flavonoids on the antioxidant capacity of beer (ORAC, FRAP, and ESR-ST) was proven in spiking trials. We found a correlation between the occurrence of the o-di-OH-group and the ORAC- and FRAP-values of phenolic compounds. Phenolic compounds did not react as anti- or prooxidants in the radical generation (ESR-ST). Higher concentrations of unisomerized α-acids significantly reduced ESR-signal intensity but had no significant effect on ORAC- or FRAP-values. Beers brewed with late hop addition, which yielded higher concentrations of unisomerized α-acids and phenolic compounds, had higher ORAC, FRAP-values and a reduced ESR-signal intensity. These three methods rely on different reaction principles, and therefore, different groups of hop-derived compounds act as antioxidants in these assays. A combination of the two high-throughput methods (ORAC, FRAP) and ESR-ST is advantageous for the evaluation of the antioxidant capacity of beers varying in hop-derived compounds.
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5
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Changes in Hop (Humulus lupulus L.) Oil Content and Composition during Long-Term Storage under Different Conditions. Foods 2022; 11:foods11193089. [PMID: 36230176 PMCID: PMC9563567 DOI: 10.3390/foods11193089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/29/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022] Open
Abstract
Hop essential oil, in addition to alpha-acids, is one of the most valuable parameters for brewers, since it is responsible for beer aroma. The hop oil content and hop oil chemical composition deliver various aromas to beer. During storage, the hop chemical composition undergoes many physical and chemical changes that impact its quality. The main purpose of our study was to evaluate the changes occurring in hop oil content and its chemical composition during two years of storage under four different conditions (anaerobic, aerobic, cold room (4 °C), and room temperature) in the form of cones and pellets, supplied by local suppliers in Slovenia. Hop oil content and composition were determined by steam distillation and GC-FID. The greatest decrease in hop essential oil content occurred when the hops were stored under aerobic conditions and at room temperature. Monitoring of eight hop oil compounds under various conditions revealed different behaviors of the changes. The best storage conditions were anaerobic at low temperatures. Oxygen resistance was lower for pellets than for hop cones, whereas high temperature was more devastating for hop cones. In addition to the storage conditions, the hop variety and form were important factors regulating the extent of changes in hop oil content and chemical composition.
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Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
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7
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The hop cones (Humulus lupulus L.): Chemical composition, antioxidant properties and molecular docking simulations. J Herb Med 2022. [DOI: 10.1016/j.hermed.2022.100566] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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9
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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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10
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Šibalić D, Planinić M, Jurić A, Bucić-Kojić A, Tišma M. Analysis of phenolic compounds in beer: from raw materials to the final product. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01276-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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12
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Tedone L, Staskova L, Yan D, Whittock S, Shellie R, Koutoulis A. Hop (Humulus lupulus L.) Volatiles Variation During Storage. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1704674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Laura Tedone
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | - Lada Staskova
- School of Science, RMIT University, Melbourne, VIC, Australia
- School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | - DanDan Yan
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
| | | | - Robert Shellie
- Australian Centre for Research on Separation Science (ACROSS), School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
- School of Science, RMIT University, Melbourne, VIC, Australia
- Centre for Advanced Sensory Science (CASS), School of Exercise and Nutrition Sciences, Deakin University, Australia
| | - Anthony Koutoulis
- School of Natural Sciences, University of Tasmania, Hobart, TAS, Australia
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13
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Schulz C, Chiheb C, Pischetsrieder M. Quantification of co-, n-, and ad-lupulone in hop-based dietary supplements and phytopharmaceuticals and modulation of their contents by the extraction method. J Pharm Biomed Anal 2019; 168:124-132. [PMID: 30807916 DOI: 10.1016/j.jpba.2019.02.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 02/13/2019] [Accepted: 02/14/2019] [Indexed: 12/28/2022]
Abstract
Hop β-bitter acids (lupulones) are health-beneficial components of Humulus lupulus L. showing, for example, antidepressant-like effects in vitro. Despite of the widespread use of hops for medicinal purposes, the concentrations of lupulones in hop-based drugs have not been reported yet. The present study developed, validated, and applied a method with external calibration, which allows for the first time separate quantification of co-, n-, and ad-lupulone in hop-based drugs by UHPLC‒DAD. Concentrations between 'not detectable' and 2.7 mg/mL co-lupulone, 2.2 mg/mL nlupulone, or 0.7 mg/mL ad-lupulone were measured in nine different commercial dietary supplements and phytopharmaceuticals. Only one hop tincture contained sufficient lupulone to possibly exert potential antidepressant effects. Aiming for products with increased lupulone content, the extraction efficiency of different solvents was investigated. Complete extraction of lupulones from raw hops was achieved by organic solvents including methanol and ethanol, whereas aqueous mixtures resulted in low recovery. These results indicate that adapted extraction conditions may result in more effective hops products.
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Affiliation(s)
- Carolin Schulz
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany
| | - Chafia Chiheb
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058, Erlangen, Germany.
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14
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Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Compr Rev Food Sci Food Saf 2018; 17:953-988. [PMID: 33350107 DOI: 10.1111/1541-4337.12352] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 12/11/2022]
Abstract
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti- or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.
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Affiliation(s)
- Julia Wannenmacher
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Martina Gastl
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Thomas Becker
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
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15
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Schulz C, Fritz N, Sommer T, Krofta K, Friedland K, Pischetsrieder M. Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products. Food Chem 2018; 252:215-227. [DOI: 10.1016/j.foodchem.2018.01.073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 12/11/2017] [Accepted: 01/09/2018] [Indexed: 12/23/2022]
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16
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Krofta K, Houška M, Mikyška A, Čermák P. Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Karel Krofta
- Hop Research Institute Co. Ltd; Kadaňská 2525, 43846 Žatec Czech Republic
| | - Milan Houška
- Food Research Institute Prague; Radiová 7, 102 00 Prague 10 Czech Republic
| | - Alexandr Mikyška
- Research Institute of Brewing and Malting PLC; Lípová 15 12044 Prague 2 Czech Republic
| | - Pavel Čermák
- Thomayer's Hospital; Vídeňská 800 140 59 Prague 4 Czech Republic
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17
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Alternative Methods for Shelf Life Extension of Unfiltered Beers from Microbreweries. KVASNY PRUMYSL 2017. [DOI: 10.18832/kp201729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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19
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Korbecka-Glinka G, Skomra U, Olszak-Przybys H. Cultivar identification in dry hop cones and pellets using microsatellite loci. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2715-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Jurić A, Ćorić N, Odak A, Herceg Z, Tišma M. Analysis of total polyphenols, bitterness and haze in pale and dark lager beers produced under different mashing and boiling conditions. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.254] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anita Jurić
- University of Mostar; Faculty of Agronomy and Food Technology; Biskupa Čule bb Mostar Bosnia-Herzegovina
- Herzegovinian Brewery; Bišće polje bb Mostar Bosnia-Herzegovina
| | - Nevena Ćorić
- University of Mostar; Faculty of Agronomy and Food Technology; Biskupa Čule bb Mostar Bosnia-Herzegovina
| | - Andrea Odak
- University of Mostar; Faculty of Agronomy and Food Technology; Biskupa Čule bb Mostar Bosnia-Herzegovina
| | - Zoran Herceg
- University of Zagreb; Faculty of Food Technology and Biotechnology; Pierottijeva 6 Zagreb Croatia
| | - Marina Tišma
- University of Osijek; Faculty of Food Technology; F. Kuhača 20 Osijek Croatia
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Dušek M, Olšovská J, Krofta K, Jurková M, Mikyška A. Qualitative determination of β-acids and their transformation products in beer and hop using HR/AM-LC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7690-7697. [PMID: 25099125 DOI: 10.1021/jf501852r] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Hops represent an important source of β-acids with antimicrobial and sensory properties. Transformation products of β-acids formed during their oxidation, mainly hulupones, have been shown to have an interesting kind of bitterness. Their structures were recently elucidated using LC-TOFMS and 1D/2D NMR in solution after thermal treatment of the hop β-acids. This study demonstrates the advantages of MS detection with high resolution and accurate mass measurements. The structure of transformation products in an experimental solution of oxidized β-acids was elucidated using a newly developed method by hybrid quadrupole-Orbitrap MS. In addition to already known structures, two new ones were identified and named epoxycohulupone and epoxyhulupone. The method was verified on real samples; the profiles of these products in Sládek hops harvested in 2008 and 2012 and in corresponding beers were compared. For this purpose, a new QuEChERS assay was used for the preparation of beer samples.
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Affiliation(s)
- Martin Dušek
- Research Institute for Brewing and Malting, Prague PLC, Lı́pová 15, CZ-120 44 Prague 2, Czech Republic
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Kowalczyk D, Świeca M, Cichocka J, Gawlik-Dziki U. The phenolic content and antioxidant activity of the aqueous and hydroalcoholic extracts of hops and their pellets. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.73] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna 8; 20-704; Lublin; Poland
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna 8; 20-704; Lublin; Poland
| | - Joanna Cichocka
- Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna 8; 20-704; Lublin; Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences in Lublin; Skromna 8; 20-704; Lublin; Poland
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