de Oliveira Sartori L, Alves Souza A, Sanchez Bragagnolo F, Cassia Fortuna G, Pereira Giardini Bonfim F, Rodrigues Sarnighausen VC, Lajarim Carneiro R, Soleo Funari C. An efficient, fast, and green procedure to quantify α- and β-acids and xanthohumol in hops and their derived products.
Food Chem 2022;
373:131323. [PMID:
34782213 DOI:
10.1016/j.foodchem.2021.131323]
[Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 09/11/2021] [Accepted: 10/02/2021] [Indexed: 01/07/2023]
Abstract
The main precursors of bitter principles of beer are α-acids, followed by β-acids. Determination of their content in hop cones and their derivatives is an essential part of brewing. HPLC-UV is the preferred technique when a more precise quantification of some specific bitter acids are required. However, current methods do not allow the proper quantification of all the six major α- and β-acids; furthermore, these multi-step methods generate considerable volumes of chemical waste. In this work, a new UHPLC-UV protocol was developed and compared side-by-side with reference, considering traditional and sustainability parameters. Baseline separations were achieved for the six major bitter acids and xanthohumol, while a greener and faster sample preparation procedure was developed. The new validated procedure could be adopted for quality control of hops and their derivative products with enhanced sample throughput and with a potential gain in the safety of the analyst.
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