From Hops to Craft Beers: Production Process, VOCs Profile Characterization, Total Polyphenol and Flavonoid Content Determination and Antioxidant Activity Evaluation

被引:21
作者
Iannone, Matteo [1 ]
Ovidi, Elisa [2 ]
Vitalini, Sara [3 ,4 ,5 ]
Masci, Valentina Laghezza [2 ]
Marianelli, Andrea [1 ]
Iriti, Marcello [3 ,4 ,5 ,6 ]
Tiezzi, Antonio [2 ]
Garzoli, Stefania [7 ]
机构
[1] Circolo ARCI La Staffetta, I-56011 Pisa, Italy
[2] Tuscia Univ, Dept Innovat Biol Agrofood & Forestal Syst, I-01100 Viterbo, Italy
[3] Univ Milan, Dept Agr & Environm Sci, I-20133 Milan, Italy
[4] Univ Milan, Dept Agr & Environm Sci, Phytochem Lab, I-20133 Milan, Italy
[5] Univ Milan, Natl Interuniv Consortium Mat Sci & Technol INSTM, I-20133 Milan, Italy
[6] Univ Milan, Ctr Studies Bioispired Agroenvironm Technol BAT C, I-20133 Milan, Italy
[7] Sapienza Univ, Dept Drug Chem & Technol, I-00185 Rome, Italy
关键词
Humulus lupulus; beer; SPME-GC/MS; volatile compounds; ABTS assay; DPPH assay; HUMULUS-LUPULUS; ESSENTIAL OILS; ALPHA-ACIDS; BETA-ACID; XANTHOHUMOL;
D O I
10.3390/pr10030517
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
In this work, selections of seven international hop varieties and three craft beers obtained from them were analyzed by SPME-GC/MS techniques with the aim to describe their volatile chemical profile. The brewing process was also reported. Furthermore, the hop extracts and beers were investigated to determine their flavonoid and polyphenol content and to evaluate their antioxidant power by DPPH and ABTS assays. The findings showed the presence of compounds belonging to different chemical classes such as monoterpenes, sesquiterpenes, alcohols, esters and fatty acids. In particular, sesquiterpenes were the main compounds with beta-caryophyllene (from 1.7 to 16.2%) and humulene (from 10.8 to 43.9%) as the major components in all varieties of dried hop cones investigated. On the contrary, with the exception for the Pacific sample, monoterpenes were the class of compounds that were more abundant in the hop extracts and, among these, beta-myrcene appeared to be the predominant constituent (from 31.8 to 71.4%). Regarding the craft beers obtained by adding these hop varieties, some differences in the qualitative and quantitative volatile composition have been found. All hop samples showed a high scavenging potential against both radicals. In the case of DPPH, the obtained IC50 values ranged from 0.027 to 0.047 mg/mL while they varied between 0.023 and 0.134 mg/mL by the ABTS assay. A positive correlation was found with polyphenol and flavonoid contents. Among beer samples, ACD was the richest one in polyphenols (292.0 mg GAE/100 mL beer) and flavonoids (5.8 mg QE/100 mL beer) and the most powerful against DPPH center dot and ABTS center dot+ radicals with IC50 values equal to 4.969 and 0.198 v/v%, respectively.
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页数:15
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