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do Nascimento FMG, Trevisan MTS, Neto MLA, Owen RW, de Brito ES, Alexandre E Silva LM, Rocha KAD, Cesar CL, de Carvalho HF, Pelegati VB, da Silva SA, Marques SPD. Comparison of α and β-acid isomerization in hops and beer using HPLC, confocal microscopy, spectrofluorimetry and chemical analysis of metabolites and essential oils in flowers of different hop cultivars produced in Brazil. Food Chem 2024; 455:139879. [PMID: 38824725 DOI: 10.1016/j.foodchem.2024.139879] [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: 02/27/2024] [Revised: 04/11/2024] [Accepted: 05/27/2024] [Indexed: 06/04/2024]
Abstract
We used confocal microscopy and spectrofluorescence to characterize the emission spectra in hop flowers, to follow the isomerization processes in different hop preparations, and beers, to compare with HPLC extracted samples. Flowers of different hop cultivars produced in three regions of Brazil, were quantitated by HPLC and GC-MS. The fluorescence spectra showed two characteristic emission bands evaluated from different preparations. The isomerization process leads to a gradual decrease in fluorescence intensity as the reaction progresses. This demonstrates the valuable use of confocal microscopy and fluorescence spectroscopy for analysis of the correlation between bitter acid indices with fluorescence intensity and lifetime microscopy. Such techniques can be used directly in the flowers allowing rapid monitoring of the brewing process. Twenty-nine substances were characterized in the essential oils and some cultivars presented quantities of bitter acids and essential oil levels close to those expected for plants after more than three years of cultivation.
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Affiliation(s)
- Francisco Mateus Gomes do Nascimento
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil
| | - Maria Teresa Salles Trevisan
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil.
| | - Manoel Lourenço Alves Neto
- Departamento de Física, Universidade Federal do Ceará, Campus do Pici, CP: 60440-900, Fortaleza-CE, Brazil.
| | - Robert Wyn Owen
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil
| | | | - Lorena Mara Alexandre E Silva
- Embrapa Agroindústria Tropical, CP: 60511-110, Fortaleza-CE, Brazil; Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil.
| | | | - Carlos Lenz Cesar
- Departamento de Física, Universidade Federal do Ceará, Campus do Pici, CP: 60440-900, Fortaleza-CE, Brazil.
| | - Hernandes Faustino de Carvalho
- Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil; Instituto Nacional de Ciência e Tecnologia de Fotônica Aplicada à Biologia Celular, Instituto de Biologia, Universidade Estadual de Campinas, Campinas - SP, Brazil.
| | - Vitor Bianchin Pelegati
- Departamento de Biologia Estrutural e Funcional, Universidade Estadual de Campinas, Instituto de Biologia, Campinas - SP, Brazil; Instituto Nacional de Ciência e Tecnologia de Fotônica Aplicada à Biologia Celular, Instituto de Biologia, Universidade Estadual de Campinas, Campinas - SP, Brazil.
| | - Sthefanny Alves da Silva
- Departamento de Ensino, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, 63902-580, Quixadá - CE, Brazil
| | - Samuel Pedro Dantas Marques
- Programa de Pós-graduação em Química. Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Campus do Pici - Bloco 935 superior - Laboratório de Produtos Naturais e Biotecnologia (LPNBio), CP: 60451-970, Fortaleza-CE, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Ceará. Departamento de Ensino, Rod. CE-040, Km 137,1 s/n, Aracati-CE 62800-000, Brazil.
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Leto L, Favari C, Agosti A, Del Vecchio L, Di Fazio A, Bresciani L, Mena P, Guarrasi V, Cirlini M, Chiancone B. Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds. Antioxidants (Basel) 2024; 13:909. [PMID: 39199155 PMCID: PMC11351401 DOI: 10.3390/antiox13080909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2024] [Revised: 07/25/2024] [Accepted: 07/25/2024] [Indexed: 09/01/2024] Open
Abstract
The demand for bioactive secondary metabolites of natural origin is increasing every day. Micropropagation could be a strategy to respond more quickly to market demands, regardless of seasonality. This research aims to evaluate in vitro-grown plants of two hop varieties, namely Columbus and Magnum, as a potential source of bioactive compounds. The extracts were characterized in terms of total phenolic content by a Folin-Ciocalteu assay and antioxidant capacity by DPPH•, ABTS+, and FRAP assays. The bioactive compound profile of the extracts from both varieties was determined by using UPLC-ESI-QqQ-MS/MS. The results confirmed richness in (poly)phenols and other secondary metabolites of the in vitro-grown hop plantlets. Thirty-two compounds belonging to the major families of phytochemicals characteristic of the species were identified, and twenty-six were quantified, mainly flavonoids, including xanthohumol and isoxanthohumol, phenolic acids, as well as α- and β-acids. This study confirms the validity of in vitro-derived hop plantlets as source of bioactive compounds to be used in the nutraceutical, pharmaceutical, and food industries.
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Affiliation(s)
- Leandra Leto
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Claudia Favari
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Anna Agosti
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Lorenzo Del Vecchio
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Andrea Di Fazio
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Letizia Bresciani
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Pedro Mena
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Valeria Guarrasi
- Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy;
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
| | - Benedetta Chiancone
- Department of Food and Drug, University of Parma, Viale Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.L.); (C.F.); (A.A.); (L.D.V.); (A.D.F.); (L.B.); (P.M.); (M.C.)
- Institute of Biophysics, National Research Council (CNR), Via Ugo La Malfa 153, 90146 Palermo, Italy;
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Moreira-Ramos S, Saavedra-Torrico J, G-Poblete C, Godoy Olivares L, Sangorrin M, Ganga MA. Screening of native Saccharomyces cerevisiae strains from Chile for beer production. Front Microbiol 2024; 15:1345324. [PMID: 38404599 PMCID: PMC10884464 DOI: 10.3389/fmicb.2024.1345324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 01/23/2024] [Indexed: 02/27/2024] Open
Abstract
Introduction Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.
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Affiliation(s)
- Sandra Moreira-Ramos
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
| | | | - Camila G-Poblete
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
| | - Liliana Godoy Olivares
- Departamento de Fruticultura y Enología, Facultad de Agronomía y Sistemas Naturales, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Marcela Sangorrin
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Tecnológicas- Universidad Nacional del Comahue, Neuquén, Argentina
| | - María Angélica Ganga
- Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Estación Central, Universidad de Santiago de Chile, Santiago, Chile
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