Abstract
In this study, we investigated the phenolic compounds in hop strobile extracts and evaluated their antioxidant property using DPPH and ABTS assay. The total phenolic compound (TPC) and total flavonoid compound (TFC) estimated in two different solvent extracts considerably varied depending on the extraction solvent. The most abundant phenolic compound in hop strobile was humulones (α-acid) with levels ranging from 50.44 to 193.25 µg/g. El Dorado accession revealed higher antioxidant activity in ethanol extracts (DPPH: IC50 124.3 µg/mL; ABTS: IC50 95.4 µg/mL) when compared with that of the other accessions. Correlations between DPPH (IC50) scavenging TFC in ethanol extract (TFC_E, −0.941), and TPC_E (−0.901), and between ABTS (IC50) scavenging TFC_E (−0.853), and TPC_E (−0.826), were statistically significant at p < 0.01 level, whereas no significant correlation was observed between antioxidant activities, TPC and TFC in water extract. This study is the first to report that variations in the level of phenolic contents and antioxidant activity of various hop cultivars depended on the type of extraction solvent used and the cultivation regions. These results could provide valuable information on developing hop products.
Highlights
Accepted: 29 December 2021Hop (Humulus lupulus Linnaeus), a perennial plant belonging to the Cannabaceae family, has become a widely grown agricultural plant because it is used for providing bitterness and aroma to beer [1]
Considering the yield, the total phenolic compound (TPC) content tends to increase in the ethanol extract, whereas the total flavonoid compound (TFC) levels increased in the water extracts
The composition of phenolic compounds in the strobile extracts of six different hop cultivars were identified and their contributions toward the antioxidant activities were determined by DPPH and ABTS assay
Summary
Hop (Humulus lupulus Linnaeus), a perennial plant belonging to the Cannabaceae family, has become a widely grown agricultural plant because it is used for providing bitterness and aroma to beer [1]. Hop originated in Europe and west Asia, and are cultivated in the United States, Germany, Czech Republic, and England [2]. Various therapeutic effects of hop have increased its interest as a potential bioactive source in the pharmaceutical industry. In Korea, until the 1980s, hop was sufficiently cultivated to meet the demand; at present, Korea is dependent on imported hops. The Korean craft beer market has been growing in recent years, leading to increased interest toward specialty hops that are produced using domestic hop cultivars
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