Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: Study of green hops homogenate application in the brewing process

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000814" target="_blank" >RIV/60193697:_____/13:#0000814 - isvavai.cz</a>
Result on the web
<a href="http://kvasnyprumysl.cz/en/journal/2013/2" target="_blank" >http://kvasnyprumysl.cz/en/journal/2013/2</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: Study of green hops homogenate application in the brewing process
Original language description
Polyphenolic substances belonging to prenylflavonoids and isoflavonoids groups have health-promoting effects and protecting effects against many civilization diseases. They act as antioxidants, have anti-cancer, anti-microbial, anti-inflammatory effects,some of them are phytoestrogens and counteract osteoporosis. A novel analytical method HPLC-DAD for simultaneous determination prenylflavonoids (xanthohumol, isoxanthohumol, 8-prenylnaringenin, 6-prenylnaringenin) and isoflavonoids (daidzein, genistein,formononetin and biochanin A) in hops and beer was developed, and a study on the impact of hopping by green hops homogenate stabilized high pressure on the content of these substances in beer was carried out. The elaborated method may find application in the monitoring of the bioactive flavonoids content in hop raw materials and beer. Application of green hops homogenate (20% alpha acids in batch) at the last dose of hopping results in increased contents of xanthohumol and 6-prenylnarin
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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