AI Article Synopsis
- - Hops have various antioxidant compounds, including phenolic and polyphenolic substances, that help maintain beer's stability during brewing and storage.
- - Copper-based fungicides (CBFs) can increase the copper levels in hops, but excess copper is known to produce harmful reactive oxygen species that might degrade beer quality.
- - The study assesses the antioxidant properties and metal content of CBF-treated hops to see if high copper levels compromise their effectiveness as antioxidants.
Article Abstract
Hops contain a variety of compounds possessing antioxidant capacity including phenolic and polyphenolic compounds as well as α- and β- acids. These compounds may contribute to the oxidative stability of beer during brewing and storage. Hop plants may be treated with copper-based fungicides (CBFs) which have been shown to increase the total copper content of harvested hop cones; however, copper ions are well known to catalyze the generation of reactive oxygen species production in beer and may negatively impact its oxidative stability. Increased copper content in CBF-treated hops has been previously shown to have deleterious effects on the aroma quality of hops and beer. The impact of CBFs on the antioxidant content and quality of hops has not been previously investigated. In this study, ethanolic extracts of CBF-treated hops are evaluated for their metal content and antioxidant quality in order to determine whether excess copper from CBF treatment negatively impacts their antioxidant capacity.
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| http://dx.doi.org/10.1016/j.foodchem.2021.129551 | DOI Listing |
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