Isolation of bitter acids from hops (Humulus lupulus L.) using countercurrent chromatography

Determination of α- and β-acids in hops by liquid chromatography or electromigration techniques: A critical review

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.

Use of counter-current chromatography as a selective extractor for the diterpenequinone 7α-hydroxyroyleanone from Tetradenia riparia

A solvent system was developed for selective isolation by high-speed counter-current chromatography (HSCCC) of the benzoquinone 7α-hydroxyroileanone, 1, a bioactive diterpene from a dichloromethane extract of Tetradenia riparia leaves. Several solvent systems were initially studied, including hexane-ethyl acetate-methanol-water in several ratios, hexane-acetone-methanol-water, hexane-ethanol-water and hexane-acetonitrile-methanol, which gave recovery rates for the target compound between 13.4 and 35.9%. The new solvent system hexane-5% aqueous Na₂CO₃ (1:1) was developed based on the chemical ionization reaction of the benzoquinone hydroxyl group in the basic pH of the carbonate solution, prompted by the extraction procedure used for the extraction of lapachol (a natural naphtoquinone) from a Tabebuia species wood. By using the HSCCC chromatograph as a liquid-liquid extractor with the above mentioned solvent system the recovery rate of 1 increased to 81.8%, affording the quinone with 97% purity.

Countercurrent Separation of Natural Products: An Update

This work assesses the current instrumentation, method development, and applications in countercurrent chromatography (CCC) and centrifugal partition chromatography (CPC), collectively referred to as countercurrent separation (CCS). The article provides a critical review of the CCS literature from 2007 since our last review (J. Nat. Prod. 2008, 71, 1489-1508), with a special emphasis on the applications of CCS in natural products research. The current state of CCS is reviewed in regard to three continuing topics (instrumentation, solvent system development, theory) and three new topics (optimization of parameters, workflow, bioactivity applications). The goals of this review are to deliver the necessary background with references for an up-to-date perspective of CCS, to point out its potential for the natural product scientist, and thereby to induce new applications in natural product chemistry, metabolome, and drug discovery research involving organisms from terrestrial and marine sources.

Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: a review

The annual production of hops (Humulus lupulus L.) exceeds 100,000 mt and is almost exclusively consumed by the brewing industry. The value of hops is attributed to their characteristic secondary metabolites; these metabolites are precursors which are transformed during the brewing process into important bittering, aromatising and preservative components with rather low efficiency. By selectively transforming these components off-line, both their utilisation efficiency and functionality can be significantly improved. Therefore, the chemical transformations of these secondary metabolites will be considered with special attention to recent advances in the field. The considered components are the hop alpha-acids, hop beta-acids and xanthohumol, which are components unique to hops, and alpha-humulene and beta-caryophyllene, sesquiterpenes which are highly characteristic of hops.