Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: Study of green hops homogenate application in the brewing process.

• Main Authors: Marie JURKOVÁ, Pavel ČEJKA, Milan HOUŠKA, Alexandr MIKYŠKA
• Format: Article
• Language: ces
• Published: Research Institute of Brewing and Malting, Plc. 2013-02-01
• Series: Kvasný průmysl
• Subjects: isoflavonoids; prenylflavonoids; xanthohumol; isoxanthohumol; 8-prenylnaringenin; HPLC-DAD; green hops homogenate; beer
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-201302-0002_Simultanni_stanoveni_prenylflavonoidu_a_isoflavonoidu_ve_chmelu_a_pivu_metodou_HPLC-DAD_Studie_aplikace_homoge.php
• ISSN: 0023-5830; 2570-8619

Polyphenolic substances belonging to prenylflavonoids and isoflavonoids groups have health-promoting effects and protecting effects against many civilization diseases . They act as antioxidants, have anti-cancer, anti-microbial, anti-inflammatory effects, some of them are phytoestrogens and counteract osteoporosis . A novel analytical method HPLC-DAD for simultaneous determination prenylflavonoids (xanthohumol, isoxanthohumol, 8-prenylnaringenin, 6-prenylnaringenin) and isoflavonoids (daidzein, genistein, formononetin and biochanin A) in hops and beer was developed, and a study on the impact of hopping by green hops homogenate stabilized high pressure on the content of these substances in beer was carried out . The elaborated method may find application in the monitoring of the bioactive flavonoids content in hop raw materials and beer . Application of green hops homogenate (20% alpha acids in batch) at the last dose of hopping results in increased contents of xanthohumol and 6-prenylnaringenin in beer by approx . 50% and 100% respectively compared with dried hops . Application into a whirlpool increased xanthohumol and 8-prenylnaringenin content in beer by approx . 55% and 115% respectively . With the exception of a significant increase in the value of genistein in whirlpool application, an influence of non-dried hops on the isoflavonoids content in beer was not found . Hopping by green hops homogenate shows an interesting possibility of natural increase in content of xanthohumol in beer . In further research the results of preliminary studies shall be verified .Polyphenolic substances belonging to prenylflavonoids and isoflavonoids groups have health-promoting effects and protecting effects against many civilization diseases . They act as antioxidants, have anti-cancer, anti-microbial, anti-inflammatory effects, some of them are phytoestrogens and counteract osteoporosis . A novel analytical method HPLC-DAD for simultaneous determination prenylflavonoids (xanthohumol, isoxanthohumol, 8-prenylnaringenin, 6-prenylnaringenin) and isoflavonoids (daidzein, genistein, formononetin and biochanin A) in hops and beer was developed, and a study on the impact of hopping by green hops homogenate stabilized high pressure on the content of these substances in beer was carried out . The elaborated method may find application in the monitoring of the bioactive flavonoids content in hop raw materials and beer . Application of green hops homogenate (20% alpha acids in batch) at the last dose of hopping results in increased contents of xanthohumol and 6-prenylnaringenin in beer by approx . 50% and 100% respectively compared with dried hops . Application into a whirlpool increased xanthohumol and 8-prenylnaringenin content in beer by approx . 55% and 115% respectively . With the exception of a significant increase in the value of genistein in whirlpool application, an influence of non-dried hops on the isoflavonoids content in beer was not found . Hopping by green hops homogenate shows an interesting possibility of natural increase in content of xanthohumol in beer . In further research the results of preliminary studies shall be verified .