Preparative liquid chromatography of hop and beer bitter acids

Verzele, M.; Steenbeke, G.; Verhagen, L. C.; Strating, J.

doi:10.1016/s0021-9673(01)88983-4

Cited by 14 publications

(6 citation statements)

References 3 publications

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“…Several methods based on high performance liquid chromatography (HPLC) have been proposed for the quantitative determination of iso-α-acids and α-acids in hopped wort and beer 5,13,21,22,28,35 . The state-of-the-art of HPLC of hop and beer bitter acids is largely derived from the earlier work of the research group of Verzele and De Keukeleire 34 .…”

Section: Evaluation Of Hplc Methodologymentioning

confidence: 99%

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Jaskula¹,

Goiris²,

Rouck³

et al. 2007

Journal of the Institute of Brewing

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A pleasant and consistent bitterness is an essential flavour attribute of beer. Hop-derived iso-α-acids are largely responsible for beer bitterness and accurate determination of these primary flavour compounds is very important in relation to quality control. The most widely used way to determine beer bitterness is based on spectrophotometry, measuring the absorbance of an iso-octane extract of acidified beer. However, this approach is far from specific as it measures all of the extracted compounds, including non-bittering principles. For that particular reason, High Performance Liquid Chromatography (HPLC) is increasingly applied for the quantitative determination of hop-derived iso-α-acids and, if present, reduced iso-α-acids. However, to obtain accurate data on beer bitterness profiles, both quantitative sample preparation and state-of-the-art HPLC are essential. In this paper, several extraction procedures based on solid phase extraction (SPE) and liquid-liquid extraction (LLE), respectively, were evaluated and an optimised extraction methodology using H 3 PO 4 for sample acidification prior to extraction is presented. The proposed extraction/HPLC methodology allows for the quantitative recovery and analysis of hop-derived beer bitterness.

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Section: Evaluation Of Hplc Methodologymentioning

confidence: 99%

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Jaskula¹,

Goiris²,

Rouck³

et al. 2007

Journal of the Institute of Brewing

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“…Quantitative and qualitative analyses of hop acids are currently carried out by HPLC, rather than using methods based on counter-current distribution, thin-layer chromatography, or ion-exchange chromatography. Individual hop bitter acids are obtained from extracts by (semi)preparative HPLC , coupled to UV detection, ,, mass spectrometry, 1 H NMR spectroscopy, – or a combination of techniques. International standard extracts for α-acids, β-acids, iso-α-acids, and reduced derivatives are available for calibration purposes. , …”

Section: Hop Bitter Acidsmentioning

confidence: 99%

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

et al. 2009

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Hop acids, a family of bitter compounds derived from the hop plant (Humulus lupulus), have been reported to exert a wide range of effects, both in vitro and in vivo. They exhibit potential anticancer activity by inhibiting cell proliferation and angiogenesis, by inducing apoptosis, and by increasing the expression of cytochrome P450 detoxification enzymes. Furthermore, hop bitter acids are effective against inflammatory and metabolic disorders, which makes them challenging candidates for the treatment of diabetes mellitus, cardiovascular diseases, and metabolic syndrome. This review summarizes the current knowledge on hop bitter acids, including both phytochemical aspects, as well as the biological and pharmacological properties of these compounds.

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“…Liquid chromatography (LC) and mass spectrometry (MS) methods have been widely used for the determination of protein and phenolic contents in beer ( − ), sometimes along with spectroscopic methods (UV, fluorescence, and electron spin resonance), to investigate the relationship between beer phenolic composition and its antioxidant properties ( − ). The presence of many other minor components, such as medium-chain fatty acids (), vitamins ( , ), volatiles (), bitter acids ( , ), and biogenic amines ( , ), has also been reported in beer.…”

Section: Introductionmentioning

confidence: 99%

High-Resolution Nuclear Magnetic Resonance Spectroscopy and Multivariate Analysis for the Characterization of Beer

Duarte

Barros

Belton

et al. 2002

J. Agric. Food Chem.

147

105

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Beer contains a very complex mixture of nutrients, which in this work are identified to some extent by high-field high-resolution nuclear magnetic resonance (NMR) one- and two-dimensional methods. The (1)H NMR spectrum of beer shows a predominance of strongly overlapped peaks arising from several carbohydrates. Minor components are clearly observed both in the aliphatic and in the aromatic regions of the spectrum. With the aid of two-dimensional methods, spectral assignment was carried out, enabling the identification of approximately 30 compounds and identifying about the same number of spin systems for further assignment. The variability of the spectral profile of beers differing in type and label was studied by principal component analysis (PCA), and it was found that, although some distinction is achieved on the basis of the aliphatic and sugar compositions, clearer separation between ales and lagers is obtained by PCA of the aromatic profiles alone. The potential of this technique as a rapid and informative quality control tool is discussed.

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Preparative liquid chromatography of hop and beer bitter acids

Cited by 14 publications

References 3 publications

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

High-Resolution Nuclear Magnetic Resonance Spectroscopy and Multivariate Analysis for the Characterization of Beer

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