VITAL - The Czech hop hybrid variety - Part II.

Krofta, Karel; Mikyška, Alexandr; Patzak, Josef; Slabý, Martin; Nesvadba, Vladimír; Čejka, Pavel

doi:10.18832/kp2013019

Cited by 3 publications

(3 citation statements)

References 9 publications

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“…The lowest amount of essential oils, 0.5–0.9 g/100 g, was found in the Saaz variety, which is typical for this aroma hop . The quantity of essential oils in hybrid varieties Agnus and Vital in the range of 2.0–4.0 g/100 g was significantly higher and is in agreement with a previously published report . This data showed the seasonal effect of weather conditions on the level of essential oils in the crop harvest as all hops came from the same production site.…”

Section: Resultssupporting

confidence: 92%

Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure

et al. 2018

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Hops contain large amounts of secondary metabolites, many of which have notable bioactive and sensory characteristics. Many of these properties are affected by the processing of raw hops into products. We studied the influence of high‐pressure processing (HPP) on the content and composition of secondary metabolites in hop homogenates prepared from fresh green cones of several Czech hop varieties. Homogenates contained more hop oils (27% on average) compared to dried hops. The composition of essential oils in homogenates after HPP showed a decrease in fatty acid methyl and thioesters fractions (80 and 100% respectively). Conversely, the number of other bioactive compounds from the group of resins and prenylflavonoids that remained in HPP homogenates was retained to a greater extent than in the dried hops. Low temperatures and an oxygen‐free atmosphere were effective conditions for the preservation of raw hops and hop products. Copyright © 2018 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 92%

Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure

et al. 2018

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“…The final content of these substances in the hop residue was about 1 %wt., whereas the initial content in the Vital hop cones ranged from 10 to 15 %wt. [ 48 ]. As a residue from the production of raw material used in the brewing industry, this material does not represent a risk with regard to toxicity even at high doses, as was confirmed for all major groups of hop components [ 1 ].…”

Section: Resultsmentioning

confidence: 99%

Preparation of Hop Estrogen-Active Material for Production of Food Supplements

et al. 2021

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In recent years, the interest in the health-promoting effects of hop prenylflavonoids, especially its estrogenic effects, has grown. Unfortunately, one of the most potent phytoestrogens identified so far, 8-prenylnaringenin, is only a minor component of hops, so its isolation from hop materials for the production of estrogenically active food supplements has proved to be problematic. The aim of this study was to optimize the conditions (e.g., temperature, the length of the process and the amount of the catalyst) to produce 8-prenylnaringenin-rich material by the magnesium oxide-catalyzed thermal isomerization of desmethylxanthohumol. Under these optimized conditions, the yield of 8-prenylnaringenin was 29 mg per 100 gDW of product, corresponding to a >70% increase in its content relative to the starting material. This process may be applied in the production of functional foods or food supplements rich in 8-prenylnaringenin, which may then be utilized in therapeutic agents to help alleviate the symptoms of menopausal disorders.

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“…Vital is a Czech bitter hop variety registered in 2008 . This hop is commonly used for the production of bitter acid extracts.…”

Section: Resultsmentioning

confidence: 99%

Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

et al. 2014

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After supercritical CO 2 extraction of hops or formation of lupulin-enriched pellets (type 45), polyphenol-rich by-products remain. These have some industrial and agricultural applications (preparation of polyphenol extracts and in the production of low-bitterness beers). In this work, both materials were used in pilot-scale brewing experiments for the production of beer enriched with polyphenols. Samples of beer made from these residues underwent analyses for haze-active prolamines, total polyphenols, phenolic monomers, antioxidant capacity, bitterness and colour. An almost identical decrease in the content (from hopped wort to final beer) of the prolamines of approximately 30% was detected in standard beer as well as in the beer prepared from the hop residue (HR 1) after supercritical CO 2 extraction. In contrast, the level of prolamines was reduced by more than 50% in the beer following addition of the hop residue (HR 2) after production of lupulin enriched pellets. Both hop materials contributed to an increase in the antioxidant capacity of the final beer by 21.5 and 11.9%, respectively. Another part of this work was aimed at the investigation of colour and bitterness changes in beers made using hop by-products. Addition of the material HR 2 into the wort caused an increase in colour and in bitterness of the matured beer by 20 and 11% rel., respectively.

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VITAL - The Czech hop hybrid variety - Part II.

Cited by 3 publications

References 9 publications

Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure

Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure

Preparation of Hop Estrogen-Active Material for Production of Food Supplements

Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

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