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Bioactive compounds and antioxidant activities of Brazilian hop ( Humulus lupulus L.) extracts
Author(s) -
Almeida Aline da Rosa,
Maciel Matheus Vinícius de Oliveira Brisola,
Machado Michelle Heck,
Bazzo Giovana Carolina,
Armas Rafael Dutra,
Vitorino Vinicius Bittencourt,
Vitali Luciano,
Block Jane Mara,
Barreto Pedro Luiz Manique
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14311
Subject(s) - humulus lupulus , hop (telecommunications) , abts , xanthohumol , dpph , chemistry , food science , antioxidant , quercetin , traditional medicine , organic chemistry , medicine , computer network , pepper , computer science
Summary Bioactive compounds from Brazilian hop ( Humulus lupulus L.) cultivars were extracted by ultrasound and their phenolic profile compared with commercial hop from the USA. The most effective extraction conditions (solution of ethanol 49%, at 52 °C and a solid/liquid ratio of 1 g per 34 mL) for the total phenolic compounds (TPC) were determined using a Central Composite Rotatable Design. The Brazilian hop showed higher content of TPC (33.93 ± 0.67 mg GAE g −1 ), total flavonoids (54.47 ± 0.10 mg QE g −1 ) and higher antioxidant activity (ABTS: EC 50 21.29 ± 1.36 μL mL −1 ; DPPH: EC 50 3.91 ± 0.17 μL mL −1 ) when compared with the USA hop. The main phenolic compounds present in the extracts were the flavonoids isoquercitrin and quercetin. The antioxidant properties of the Brazilian hop extract had not been reported yet in the literature for this raw material, thus showing potential to be incorporated in polymeric films used as active packaging.