An efficient, fast, and green procedure to quantify α- and β-acids and xanthohumol in hops and their derived products

• Autor(a) principal: de Oliveira Sartori, Leonardo [UNESP]
• Data de Publicação: 2022
• Outros Autores: Alves Souza, Amauri [UNESP], Sanchez Bragagnolo, Felipe [UNESP], Cassia Fortuna, Gabriel [UNESP], Pereira Giardini Bonfim, Filipe [UNESP], Rodrigues Sarnighausen, Valéria Cristina [UNESP], Lajarim Carneiro, Renato, Soleo Funari, Cristiano [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2021.131323; http://hdl.handle.net/11449/222860
• topic: Dimethyl carbonate; Extraction; Green analytical chemistry; Sample preparation; UHPLC

The main precursors of bitter principles of beer are α-acids, followed by β-acids. Determination of their content in hop cones and their derivatives is an essential part of brewing. HPLC-UV is the preferred technique when a more precise quantification of some specific bitter acids are required. However, current methods do not allow the proper quantification of all the six major α- and β-acids; furthermore, these multi-step methods generate considerable volumes of chemical waste. In this work, a new UHPLC-UV protocol was developed and compared side-by-side with reference, considering traditional and sustainability parameters. Baseline separations were achieved for the six major bitter acids and xanthohumol, while a greener and faster sample preparation procedure was developed. The new validated procedure could be adopted for quality control of hops and their derivative products with enhanced sample throughput and with a potential gain in the safety of the analyst.