Detection and Quantification of Provitamin D ₂ and Vitamin D ₂ in Hop (Humulus lupulus L.) by Liquid Chromatography–Diode Array Detection–Electrospray Ionization Tandem Mass Spectrometry

Abstract

In this work, ergosterol and ergocalciferol were identified for the first time in hop. In addition, in this article, a simple and reliable analytical methodology for analysis of these compounds in different commercial forms of hop is presented. The performance of the method was assessed by the evaluation of parameters such as absolute recovery (higher than 70%), repeatability (lower than 3 %), linearity ( r(2) > 0.9988) and limits of detection (ranging from 0.034 for ergocalciferol to 0.058 mg/L for ergosterol) and quantification (ranging from 0.113 for ergocalciferol to 0.195 mg/L for ergosterol). On the basis of standard additions applied with the optimized procedure and high-performance liquid chromatography with diode array detection, it appears that the Nugget hop plant (crop 2006) contains 1.84 +/- 0.09 microg/g of ergosterol and 1.95 +/- 0.05 microg/g of ergocalciferol. The identity of the compounds was confirmed by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry in the positive ion mode. The presence of ergosterol here reported should have great potential for the assessment of hop as related to the fungal contamination proportion and hence the quality of this raw material.

Vitamin D Content of Australian Native Food Plants and Australian-Grown Edible Seaweed

“…Although fungal infection was not tested for in our study, the vitamin D 2 content found in the plants may have been due to fungal contamination [ 42 ]. Vitamin D 2 is considered a marker for fungal contamination in some crops, such as ryegrass ( Lolium perenne L.) and hops ( Humulus lupulus L.) [ 43 , 44 ]. Vitamin D 3 and, in some cases, 25(OH)D 3 have previously been detected in the leaves of tomato [ 24 , 25 , 26 ], waxy leaf nightshade [ 23 , 25 ], potato [ 24 ], day blooming jasmine [ 27 ], zucchini [ 24 ], and alfafa [ 28 ]; however, we did not detect these metabolites in our samples of native Australian plants and detected only very low levels in seaweed.…”

The Impact of a Xanthohumol-Enriched Hop Product on the Behavior of Xanthohumol and Isoxanthohumol in Pale and Dark Beers: A Pilot Scale Approach

“…Nowadays, the plant is used in the brewing industry to add bitterness and aroma to beer 12,13 . Hops are very rich sources of prenylflavonoids, which are secreted along with bitter acids and essential oils by the lupulin glands of the inflorescences 12 . Xanthohumol (XN) is the main prenylflavonoid of hops (0.2-1.1%, w/w).…”

“…The hop plant (Humulus lupulus L.) is a dioecious plant of the Cannabacea family, cultivated in most temperate sones of the world for its female inflorescences. Nowadays, the plant is used in the brewing industry to add bitterness and aroma to beer 12,13 . Hops are very rich sources of prenylflavonoids, which are secreted along with bitter acids and essential oils by the lupulin glands of the inflorescences 12 .…”

Vitamin D Content of Australian Native Food Plants and Australian-Grown Edible Seaweed

“…Although fungal infection was not tested for in our study, the vitamin D2 content found in the plants may have been due to fungal contamination [31]. In fact, vitamin D2 is considered a marker for fungal contamination in some crops, such as ryegrass (Lolium perenne L.) and hops (Humulus lupulus L.) [32,33]. Vitamin D3 and, in some cases, 25(OH)D3 have previously been detected in the leaves of tomato [13][14][15], waxy leaf nightshade [12,14], potato [13], day blooming jasmine [16], zucchini [13] and alfafa [17]; however, we did not detect these metabolites in our samples of native Australian plants, and only very low levels in seaweed.…”