Extraction of hops pelletized (Humulus lupulus) with subcritical CO2 and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity

Bruno Fischer; Eduardo Vinicios Gevinski; Diego Maroso da Silva; Paulo Amaurí Lando Júnior; Valmor José Bandiera; Andreia Menin Lohmann; Diane Rigo; Patrícia Fonseca Duarte; Elton Franceschi; Giovana Paula Zandoná; Cesar Valmor Rombaldi; Rogério Luis Cansian; Natalia Paroul; Alexander Junges

doi:10.1016/j.foodres.2023.112712

Extraction of hops pelletized (Humulus lupulus) with subcritical CO₂ and hydrodistillation: Chemical composition identification, kinetic model, and evaluation of antioxidant and antimicrobial activity

Food Res Int. 2023 May:167:112712. doi: 10.1016/j.foodres.2023.112712. Epub 2023 Mar 20.

Authors

Affiliations

¹ Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil.
² Center for Research on Colloidal Systems (NUESC), Institute of Research and Technology (ITP), Tiradentes University (UNIT), Aracaju, SE 49032-490, Brazil.
³ Agroindustrial Science and Technology Department, Federal University of Pelotas, Capão do Leão Campus, s/n, RS 96010-900, Pelotas, RS, Brazil.
⁴ Department of Food and Chemical Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS 99709-910, Brazil. Electronic address: junges@uricer.edu.br.

PMID: 37087215
DOI: 10.1016/j.foodres.2023.112712

Abstract

Hop essential oil and hop extract using carbon dioxide (CO₂) are products with high added value because they have bioactive and sensory properties. In this context, the objective of this study was to obtain and characterize essential oil and extracts from pelleted hops of El Dorado, Polaris, Hallertau Blanc and Callista varieties using hydrodistillation and subcritical CO₂ extraction methods. Extraction yield ranged from 0.38 % to 1.97 % (m/m) for essential oils and from 8.76 % to 15.35 % (m/m) for extracts using subcritical CO₂. The chemical compositions of the essential oils were mainly monoterpene (18.14 % to 29.91 %) and sesquiterpene (46.01 % to 59.03 %) hydrocarbons and for the extracts were sesquiterpene hydrocarbons (33.05 % to 71.90 %) and oxygenated sesquiterpenes (14.80 % to 34.89 %). The extracts showed better antioxidant activity than essential oils due to the presence of phenolic compounds and flavonoids. Hop extracts showed some antimicrobial activity, but essential oils did not demonstrate antimicrobial potential. Hop extracts obtained with subCO₂ have the potential to be used in the brewing industry as a flavoring and as natural antioxidants.

Keywords: Hop essential oil; Hop extract; Phenolic compounds; Subcritical carbon dioxide; Terpenes; Volatile compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / pharmacology
Carbon Dioxide
Humulus* / chemistry
Oils, Volatile* / chemistry
Oils, Volatile* / pharmacology
Sesquiterpenes*

Substances

Antioxidants
Carbon Dioxide
Oils, Volatile
Sesquiterpenes