Varietal specificity of polyphenols, free phenolics and antioxidant potential in hops

  • Alexandr Mikyška Research Institute of Brewing and Malting, PLC, Lípová 511/15, 120 00 Prague 2 Czech Republic
  • Marie Jurková Research Institute of Brewing and Malting, PLC, Lípová 511/15, 120 00 Prague 2 Czech Republic
Keywords: Polyphenols, Free phenolic substances, HPLC / Coulometric detection, DPPH antioxidant potential, Hops (Humulus lupulus L.)

Abstract

 Many studies have confirmed hops (Humulus lupulus L.) as the source of a number of physiologically active polyphenols, important for both brewing and potentially pharmaceutical purposes. The three-year screening of polyphenols and 23 free phenolics profile (HPLC/coulometric detection) showed a significant association of polyphenols and free phenolics with DPPH antioxidant potential and the genetically determined specificity of free phenolics composition in hops. Varieties of American origin have a different profile compared to European varieties. For the first time, the free phenolics hydroxycoumarins were detected in hops. The DPPH strongly correlated with total polyphenols and flavanoids (n = 95, r = 0.92, 0.93 respectively) and correlated negatively with alpha acids (n = 95, r = -0.73). The polyphenols and the DPPH decrease with increasing alpha acids both among varieties and within one variety. These findings can serve as a useful tool for hop selection in brewing or pharmaceutical production.

Published
2019-11-29
How to Cite
Mikyška, A., & Jurková, M. (2019). Varietal specificity of polyphenols, free phenolics and antioxidant potential in hops. KVASNY PRUMYSL, 65(6), 178–185. https://doi.org/10.18832/kp2019.65.178
Section
Articles