Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts

Chrisfield, Benjamin J.; Hopfer, Helene; Elias, Ryan J.

doi:10.1016/j.foodchem.2021.129551

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…In detail, the study was performed to measure the impact of copperbased fungicides on the antioxidant quality of polar hops extracts (Cascade var.) observed no differences between hops treatments with copper (II) hydroxide [23].…”

Section: Bioactivity Of H Lupulus 321 Antioxidant Effectsmentioning

confidence: 77%

Hop By-Products: Pharmacological Activities and Potential Application as Cosmetics

2022

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Hops (Humulus lupulus L.) are known worldwide as a raw material in beer production due their flavor and preservative values. The beneficial properties of the plant have been mostly associated with the female hop inflorescences (cones), which is also the part used in the brewing industry. However, some studies indicate the presence of compounds associated with health benefits in the vegetative parts of hops or small-caliber cones, which discarded in hop collection. Moreover, large quantities of by-products remain in the forms of spent grains and spent hops/hot trub and are produced by breweries raising environmental and economic sustainability concerns. This review focuses on the phytochemicals and biological and pharmacological activities of hop and their potential use in skin care products and also intends to explore the potential of the hop’ discarded parts and brewery industry by-products for production in the cosmetics industry.

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Section: Bioactivity Of H Lupulus 321 Antioxidant Effectsmentioning

confidence: 77%

Hop By-Products: Pharmacological Activities and Potential Application as Cosmetics

2022

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“…The increasingly popular practice of dry hopping is one such example. Considering that hops are rich in metal ions (181), dry-hopping is presumably detrimental to beer flavour stability, although this has yet to be adequately investigated (51,179,195,196). Furthermore, such additions to finished beer, can inadvertently result in oxygen pick up.…”

Section: Preventing Beer Ageingmentioning

confidence: 99%

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Mertens

Kunz

Gibson

2022

J Institute Brewing

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Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9-12 month storage period) is generally the determining factor of a beer's shelf-life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative degradation can -to a certain extent -be controlled, enabling the shelf-life to be increased. This review considers the general issues of oxidative stability, mechanisms of ageing, ways of quantifying staleness and staling potential, and current practical approaches to prevent oxidative beer ageing. Emphasis is placed on the catalytic role of iron, copper and manganese on oxidation during brewing and storage; and how the removal and/or inhibition of these prooxidative transition metal ions leads to prolonged beer (flavour) stability.

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Effect of dry hopping on the oxidative stability of beer

Hrabia

Ditrych²,

Ciosek³

et al. 2022

Food Chemistry

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Impact of copper-based fungicides on the antioxidant quality of ethanolic hop extracts

Cited by 4 publications

References 32 publications

Hop By-Products: Pharmacological Activities and Potential Application as Cosmetics

Hop By-Products: Pharmacological Activities and Potential Application as Cosmetics

Transition metals in brewing and their role in wort and beer oxidative stability: a review

Effect of dry hopping on the oxidative stability of beer

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