Hop pellets as an interesting source of antioxidant active compounds

Authors

  • Andrea Holubková Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Institute of biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assesment, Radlinského 9, 812 37 Bratislava
  • Silvia Mošovská Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Institute of biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assesment, Radlinského 9, 812 37 Bratislava
  • Barbora Baloghová Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Institute of biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assesment, Radlinského 9, 812 37 Bratislava
  • Ernest Šturdí­k Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Institute of biochemistry, Nutrition and Health Protection, Department of Nutrition and Food Assesment, Radlinského 9, 812 37 Bratislava

DOI:

https://doi.org/10.5219/270

Keywords:

hop, extraction, polyphenols, flavonoids, antioxidant activity

Abstract

Hop is a plant used by humankind for thousands of years. This plant is one of the main and indispensable raw materials for the beer production. It is used for various dishes preparation in the cuisine. Hop is also used to inhibit bacterial contamination. The hop extracts are used for its sedative, antiseptic and antioxidant properties in medicine, as a part of many phytopharmaceuticals. The present paper have focused on the extraction of polyphenolic compounds from 4 samples of hop pellets varieties of Aurora, Saaz, Lublin and Saphir, on the analyzing of bioactive substances (polyphenolics and flavonoids) in prepared extracts and on the determination of antioxidant activity.  The highest content of polyphenolic substances was determined in the sample Lublin (153.06 mg gallic acid (GAE)/g) and Saaz (151.87 mg GAE/g). The amount of flavonoids in the samples  was descending order Saaz > Saphir > Aurora > Lublin. Hops, as plant, is known by high content of antioxidant active substances. Antioxidant activity was determined using three independent spectrofotometric methods, radical scavenging assays using 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and ferric reducing antioxidant power (FRAP). The sample Aurora showed the highest ability to scavenge of ABTS radical cation. Antioxidant activity continued to decline in a row Saphir> Lublin> Saaz. The same trend was also observed by using the FRAP assay. The most effective DPPH radical scavengering activity had the sample Saaz a Saphir (p>0.05).

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Published

2013-07-09

How to Cite

Holubková, A. ., Mošovská, S. ., Baloghová, B. ., & Šturdí­k, E. . (2013). Hop pellets as an interesting source of antioxidant active compounds. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 53–57. https://doi.org/10.5219/270