Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction—Gas Chromatography—Mass Spectrometry

Michiu, Delia; Socaci, Sonia; Jimborean, Mirela; Mudura, Elena; Fărcaș, Anca Corina; Biriş-Dorhoi, Suzana E.; Tofanä, Maria

doi:10.1080/00032719.2018.1458235

Cited by 6 publications

(6 citation statements)

References 23 publications

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“…Another contributing factor to the fatty acid composition of beer is the hops. Hops are known for their high concentrations of volatile components that can impart bitter flavours and aroma to the wort and final product in the brewing process [36]. However, there is relatively little literature addressing the fatty acid compositions of the TL or TPL of hops.…”

Section: Resultsmentioning

confidence: 99%

“…The PH also contains β-caryophyllene, a bicyclic sesquiterpene that was also present in the beer and SH. β-caryophyllene is a characteristic essential oil of hops that is usually in high abundance in comparison to other phytochemicals [36,40] and is the most abundant phytochemical in the PH and SH TPL extract.…”

Section: Resultsmentioning

confidence: 99%

“…β-caryophyllene, a bicyclic sesquiterpene was also present in the beer, PH, and SH. β-caryophyllene is a characteristic essential oil of hops that is usually in high abundance in comparison to other phytochemicals [36,40] and is the most abundant phytochemical in the PH and SH TPL extract. Notably, caryophyllene compounds may possess anticancer, analgesic, antioxidant, antimicrobial, and anti-inflammatory activities [53].…”

Section: Discussionmentioning

confidence: 99%

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Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Lordan

O’Keeffe

Τσούπρας

2019

Foods

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“…Perhaps given the global trend of wanting a healthier lifestyle and of improving product qualities, in the last decade the market of special beers has evolved significantly offering additional product traits such as enhanced functionality, new flavors, and tastes. These improvements went beyond the use of hops, which are nevertheless vital for the brewing industry [21], as they contribute significantly to the sensory properties of beer [22][23][24]. Lately, microbreweries are dedicated to the production of special beers, using fruits, honey, herbs, or spices to enhance the aroma and to provide flavors and colors that cannot be obtained from grains [25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

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“…Another example would be the Beauregard sweet potato beer study which showed increased antioxidant activity especially due to β-carotene and total phenolic content [44]. Hops are used in beer production as they offer stability, functionality, and a certain bitter taste due to their humulinone and polyphenol contents also having a direct impact on aroma and flavor [45][46][47][48]. Moreover, hops can be added as dried leaves, pellets, or hop extracts [49], having as well preservative qualities given their contents in unique bitter acids which can inhibit the growth of gram-positive bacteria [50,51].…”

Section: Nutritional Featuresmentioning

confidence: 99%

Functionality of Special Beer Processes and Potential Health Benefits

et al. 2020

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Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

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Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction—Gas Chromatography—Mass Spectrometry

Cited by 6 publications

References 23 publications

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities

Non-Alcoholic and Craft Beer Production and Challenges

Functionality of Special Beer Processes and Potential Health Benefits

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