Hop pellets as an interesting source of antioxidant active compounds
DOI:
https://doi.org/10.5219/270Keywords:
hop, extraction, polyphenols, flavonoids, antioxidant activityAbstract
Hop is a plant used by humankind for thousands of years. This plant is one of the main and indispensable raw materials for the beer production. It is used for various dishes preparation in the cuisine. Hop is also used to inhibit bacterial contamination. The hop extracts are used for its sedative, antiseptic and antioxidant properties in medicine, as a part of many phytopharmaceuticals. The present paper have focused on the extraction of polyphenolic compounds from 4 samples of hop pellets varieties of Aurora, Saaz, Lublin and Saphir, on the analyzing of bioactive substances (polyphenolics and flavonoids) in prepared extracts and on the determination of antioxidant activity. The highest content of polyphenolic substances was determined in the sample Lublin (153.06 mg gallic acid (GAE)/g) and Saaz (151.87 mg GAE/g). The amount of flavonoids in the samples was descending order Saaz > Saphir > Aurora > Lublin. Hops, as plant, is known by high content of antioxidant active substances. Antioxidant activity was determined using three independent spectrofotometric methods, radical scavenging assays using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). The sample Aurora showed the highest ability to scavenge of ABTS radical cation. Antioxidant activity continued to decline in a row Saphir> Lublin> Saaz. The same trend was also observed by using the FRAP assay. The most effective DPPH radical scavengering activity had the sample Saaz a Saphir (p>0.05).
Downloads
Metrics
References
Avignone, A., Hokayem, M., Bisbal, C., Lambert, K. 2012. Dietary antioxidants: Do they have a role to play in the ongoing fight against abnormal glucose metabolism?. Nutrition, vol. 28, no. 7-8, p. 715-721. https://doi.org/10.1016/j.nut.2012.01.001 PMid:22571840 DOI: https://doi.org/10.1016/j.nut.2012.01.001
Ďuračková, Z. 1998. Voľné radikály a antioxidanty v medicíne I. 1th ed. Bratislava. Slovak Academic Press, 285 p. ISBN 80-88908-11-6
Fang, Y. Z., Yang, S., Wu, G. 2002. Free Radicals, Antioxidants, and Nutrition. Nutrition, vol. 18, no. 10, p. 872-879. https://doi.org/10.1016/S0899-9007(02)00916-4 PMid:12361782 DOI: https://doi.org/10.1016/S0899-9007(02)00916-4
Gerhäuser, C. 2005. Beer constituents as potential cancer chemopreventive agents. European Journal of Cancer, vol. 41, no. 13, p. 1941-1954. https://doi.org/10.1016/ j.ejca.2005.04.012 PMid:15953717 DOI: https://doi.org/10.1016/j.ejca.2005.04.012
Gulcin, I., Hujut, Z., Elmastas, M., Aboul-Enein H. Y. 2010. Radical scavenging and antioxidant activity of tannic acid. Arabian Journal of Chemistry, vol. 3, no. 1, p. 43-53. https://doi.org/10.1016/j.arabjc.2009.12.008 DOI: https://doi.org/10.1016/j.arabjc.2009.12.008
He, G., Xiong, H. , Chen, Q., Ruan, H. , Wang, Z., Traoré, L. 2005. Optimization of conditions for supercritical fluid extraction of flavonoids from hops (Humulus lupulus L.), Journal of Zhejiang University Science, vol. 6, no. 10, p. 999-1004. https://doi.org/10.1631/jzus.2005.B0999 PMid:16187413 DOI: https://doi.org/10.1631/jzus.2005.B0999
Holst, B., Williamson, G. 2008. Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants. Current Opinion in Biotechnology, vol. 19, no. 2, p. 73-82 https://doi.org/10.1016/j.copbio.2008.03.003 PMid:18406129 DOI: https://doi.org/10.1016/j.copbio.2008.03.003
Houston, M. C. 2005. Nutraceuticals, Vitamins, Antioxidants, and Minerals in the Prevention and Treatment of Hypertension. Nutraceuticals and Hypertenzion, vol. 47, no. 6, p. 396-449. DOI: https://doi.org/10.1016/j.pcad.2005.01.004
Kosař, K. , Procházka, S. 2000. Technologie výroby sladu a piva. 1. vyd. Praha: Výzkumný ústav pivovarský a sladařský, 398 p. ISBN 80-902658-6-3.
Kreft, S., Štrukelj, B., Gaberščik, A., Kreft, I. 2002. Rutin in buckwheat herbs grown at different UV-B radiation levels: comparison of two UV spectrofotometric and an HPLC method. Journal of Experimental Botany, vol. 53, no. 375, p. 1801-1804. https://doi.org/10.1093/jxb/erf032 PMid:12147730 DOI: https://doi.org/10.1093/jxb/erf032
Mohammad, M., Dar, A., Soomro, T. M., Tarig, M., Latif, M. 2009. Antioxidants / antioxidative agents and superoxide: An electrochemical monitoring device. International Journal of Genetics and Molecular Biology, vol. 1, no. 6, p. 105-114.
Niemeyer, H. B., Metzler, M. 2003. Differences in the antioxidant activity of plant and mammalian lignans. Journal of Food Engineering, vol. 56, no. 2, p. 255-256. https://doi.org/10.1016/S0260-8774(02)00263-7 DOI: https://doi.org/10.1016/S0260-8774(02)00263-7
Palmieri, B., Sblendorio, V. 2007. Oxidative stress tests: overview on reliability and use Part II. European Review for Medical and Pharmacological Sciences, vol. 11, no. 6, p. 383-399.
Piendl, A., Biendl, M. 2000. Physiological significance of polyphenols and hop bitters in beer. Brauwelt International, vol. 18, no.4, p. 310-317.
Prugar, J. 2008. Kvalita rastlinných produktu na Prahu 3. tisíciletí. Výskumný ústav pivovarský a sladařský, Praha, ISBN 978-80-86576-28-2.
Pšenáková, I., Hetešová, L., Nemeček, P., Faragó, J., Kraic, J. 2010. Genotype and seasonal variation in antioxidant activity of hop extracts. Agriculture, vol. 56, no. 4, p. 106-113.
Re, R., Pellegriny, N., Proteggente, A., Pannala, A., Yang, M., Evans, C. R. 1999. Antioxidant activity applying an improved ABTS radical cation decolorozation assay. Free Radical Biology and Medicine, vol. 26, no. 9, p. 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3 DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
Robles-Sardin, A., Verónica, A., Aguilar, G. A. G., Rosa, L. A. 2011. Flavonoids and Their Relation to Human Health. Rosa L. A. el al. Fruit and Vegetable Phytochemicals. Blackwell Publishing, 1.ed, p. 155-175, ISBN-13: 978-0-8138-0320-3 DOI: https://doi.org/10.1002/9780813809397.ch6
Slavin, J. L. 2000. Whole grains, refined grains and fortified refined grains: What´s the difference? Asia Paciffic Journal of Clinical Nutrition, vol. 9, no. S1, p. 23-27. https://doi.org/10.1046/j.1440-6047.2000.00171.x DOI: https://doi.org/10.1046/j.1440-6047.2000.00171.x
Stevens, J. F., Page, J. E., 2004. Xanthohumol and related prenylflavonoids from hops and beer: to your good health. In Phytochemistry, vol. 65, no. 10, p. 1317-1330. https://doi.org/10.1016/j.phytochem.2004.04.025 PMid:15231405 DOI: https://doi.org/10.1016/j.phytochem.2004.04.025
Vollmannová, A., Tomáš, J., Tóth, T. 2006. Bioflavonoidy v strukovinách, ich komponentná skladba a metódy stanovenia. Výživa a technologická kvalita rastlinných produktov a ich potravinárske využitie, vyd.1, Slovenské poľnohospodárska univerzita v Nitre, p. 41-48, ISBN 80-8069-780-9.
Yen, G. Ch., Chen, H. Y. 1995. Antioxidant activity of various tea extracts in relation to their mutagenicity. Journal of Agriculture and Food Chemistry, vol 43, no. 1, p. 27-32. https://doi.org/10.1021/jf00049a007 DOI: https://doi.org/10.1021/jf00049a007
Yu, L., Haley, S., Perret, J., Harris, M. 2004. Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chemistry, vol. 86, no. 1, p. 11-16. https://doi.org/10.1016/j.foodchem.2003.08.037 DOI: https://doi.org/10.1016/j.foodchem.2003.08.037
Zanoli, P., Zavatti, M. 2008. Pharmacognostic and pharmacological profile of Humulus lupulus L. Journal of Ethnopharmacology, vol. 116, no. 3, p. 383-396. https://doi.org/10.1016/j.jep.2008.01.011 PMid:18308492 DOI: https://doi.org/10.1016/j.jep.2008.01.011
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
