AI Article Synopsis

  • - This study analyzed the chemical composition of leaf and cone samples from five Lithuanian hop varieties, focusing on key compounds like xanthohumol, phenolic compounds, flavonoids, and their radical scavenging activity.
  • - The research found significant variations in the concentration of phenolic compounds (31.4-78.2 mg RE/g) and flavonoids (11.0-23.3 mg RE/g), with 'Fredos taurieji' and 'Fredos derlingieji' displaying the highest levels in both leaves and cones.
  • - A total of 19 volatile compounds were identified in leaves and 32 in cones, with α-humulene and β caryophyllene being prevalent

Article Abstract

This work involves a comprehensive chemical composition analysis of leaf and cone samples of Lithuanian hop varieties. This study aimed to determine the chemometric properties of the leaves and cones of five Lithuanian hop varieties. Determined properties were the following: (a) xanthohumol content, (b) phenolic compounds, (c) flavonoids, (d) radical scavenging activity, and (e) the qualitative composition of volatile compounds. The total content of phenolic compounds in aqueous 75% methanolic extracts varied between 31.4-78.2 mg of rutin equivalents (RE)/g, and the concentration of flavonoids was between 11.0-23.3 mg RE/g. Radical scavenging activity varied between 34.4-87.2 mg RE/g. A QUENCHER analysis procedure showed 91.7-168.5 mg RE/g of the total phenolic compound content, 12.7-21.4 mg RE/g of flavonoids, and 48.4-121.0 mg RE/g of radical scavenging activity. 'Fredos taurieji' and 'Fredos derlingieji' varieties have shown maximum values of phenolic compounds and radical scavenging activity both in leaf and cone suspensions. These varieties accumulated a higher amount of xanthohumol in leaves. The concentration of xanthohumol in the samples varied between 0.0014-0.2136% of dry mass, with the highest concentration in the cones of 'Kauno gražieji'. We identified 19 volatile compounds in leaves, and in cones, we identified 32. In both of them, α-humulene and β caryophyllene dominated. 'Raudoniai' leaves were exceptional in their aroma due to dominating compound nagina ketone (Kovats index 1306). The QUENCHER procedure has shown a great potential for the unextractable residue of hop raw material. Further investigation and valorization of different hop biomass components, not only cones, are essential.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105605PMC
http://dx.doi.org/10.3390/molecules27092705DOI Listing

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