Beer enrichment with biologically active hop compounds

Protsenko, Lidia; Rudyk, R.; Hryniuk, Tetiana; Власенко, А.В.; Protsenko, A. L.; Litvynchuk, S.; Ovadenko, Olena

doi:10.24263/2304-974x-2018-7-1-7

Cited by 7 publications

(4 citation statements)

References 19 publications

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“…The use for the enrichment of some very aromatic types of hops can fulfill both objectives: of obtaining a functional type of beer, with increased antioxidant power, and that of producing an attractive product for the consumer [ 110 ].…”

Section: Safety and Prospectsmentioning

confidence: 99%

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

Zugravu

Bohîlțea

Salmen³

et al. 2022

Antioxidants

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Hop plant (Humulus lupulus L.) has been used by humans for ages, presumably first as a herbal remedy, then in the manufacturing of different products, from which beer is the most largely consumed. Female hops cones have different useful chemical compounds, an important class being antioxidants, mainly polyphenols. This narrative review describes the main antioxidants in hops, their bioavailability and biological effects, and the results obtained by now in the primary and secondary prevention of several non-communicable diseases, such as the metabolic syndrome related diseases and oncology. This article presents in vitro and in vivo data in order to better understand what was accomplished in terms of knowledge and practice, and what needs to be clarified by additional studies, mainly regarding xantohumol and its derivates, as well as regarding the bitter acids of hops. The multiple protective effects found by different studies are hindered up to now by the low bioavailability of some of the main antioxidants in hops. However, there are new promising products with important health effects and perspectives of use as food supplements, in a market where consumers increasingly search for products originating directly from plants.

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Section: Safety and Prospectsmentioning

confidence: 99%

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

Zugravu

Bohîlțea

Salmen³

et al. 2022

Antioxidants

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“…Its content oscillates on average around 0.2 mg/L, because its isomerization to isoxanthohumol during wort cooking. Xanthohumol concentration is also reduced by its absorption to the yeast surface, during filtration and stabilization of the beer (Protsenko et al, 2018…”

Section: Xanthohumol-enriched Beersmentioning

confidence: 99%

Beer as a Source of Hop Prenylated Flavonoids, Compounds With Antioxidant, Chemoprotective and Phytoestrogen Activity

Urminská¹

2021

J microb biotech food sci

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Beer is an alcoholic beverage consumed worldwide, which is given its typical taste by the presence of hops. Hops contain an array technologically important substances, which are primarily represented by hop resins (humulones, lupulones, humulinones, hulupones, etc.), essential oils (humulene, myrcene, etc.) and tannins (phenolic compounds quercetin, catechin, etc.). In addition to their sensory properties, these molecules contribute to the biological and colloidal stability of beer with their antiseptic and antioxidant properties. Recently, an increased attention has been given to prenylated hop flavonoids, particularly xanthohumol, isoxanthohumol and 8-prenylnaringenin. Xanthohumol is a prenylated chalcone that exhibit antioxidant, anticancer and chemoprotective effects. Its only source in human nutrition is beer, nevertheless a large part of xanthohumol from hops is isomerized by heat to isoxanthohumol and desmethylxanthohumol, from which a racemic mixture of 6- and 8-prenylnaringenins is formed during the beer production. Xanthohumol is also converted to isoxanthohumol by digestion, leading to the formation of 8-prenylnaringenin that is being catalyzed by the enzymes of the intestinal microorganisms as well as liver enzymes. This substance is currently considered to be the most effective natural phytoestrogen.

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“…Its content is on average around 0.2 mg/L, because during the cooking of the wort it is isomerized to isoxanthohumol. Concentration reduction also occurs through absorption on the yeast surface, during filtration and stabilization of beer [12]. It is possible to increase the content of xanthohumol in beer by using a greather amount of hops, by producing extra dry hopping beer, which has a xanthohumol content of up to 3.2 mg/L, or by using hop products enriched with xanthohumol.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Special Functional Beers

Urminská,

Haring,

Drábová

2024

Preprint

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Prenylated flavonoids of Humulus lupulus L. have gained attention for their potential health benefits. In this study, Amber ALE and Russian Imperial Stout beers were prepared. In order to increase the content of prenylated flavonoids in beer, there was added ethanol extract of Polaris hops, they were dry hopping with Polaris hops or pure xanthohumol was added. In unfiltered beers, the highest total content of polyphenols (3.60 ± 0.32 g/L gallic acid) was determined on the eighth day of fermentation and maturation in Amber ALE beer without the addition of extract. The highest total antioxidant capacity was determined in Russian Imperial Stout beer with the addition of xanthohumol on the eighth day of fermentation and maturation (0.675 ± 0.008 mmol/L Trolox). This type of beer also had a high antioxidant efficiency (85.96 - 88.00%). Xanthohumol (2.05 mg/L) and isoxanthohumol (2.819 mg/L) were detectable only until the thirteenth day of fermentation and beer maturation. Therefore, the beers were filtered, and the ethanol extract of the Polaris was added to them for 24 hours. This procedure was used to prepare a functional beer of the Amber ALE type (15.210 ± 0.053 mg xanthohumol in 1 L and 0.922 ± 0.077 mg isoxanthohumol in 1 L) and a functional beer of the Russian Imperial Stout type (32.375 ± 0.032 mg xanthohumol in 1 L and 1.877 ± 0.043 mg isoxanthohumol in 1 L).

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Beer enrichment with biologically active hop compounds

Abstract: Keywords:Hop Beer Xanthohumol Beta-acids Polyphenols

Cited by 7 publications

References 19 publications

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

Antioxidants in Hops: Bioavailability, Health Effects and Perspectives for New Products

Beer as a Source of Hop Prenylated Flavonoids, Compounds With Antioxidant, Chemoprotective and Phytoestrogen Activity

Antioxidant Activity of Special Functional Beers

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