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Brazilian Grown Cascade Hop ( Humulus lupulus L.): LC-ESI-MS-MS and GC-MS Analysis of Chemical Composition and Antioxidant Activity of Extracts and Essential Oils

2020; Taylor & Francis; Volume: 79; Issue: 2 Linguagem: Inglês

10.1080/03610470.2020.1795586

1943-7854

Aline da Rosa Almeida, Matheus Vinícius de Oliveira Brisola Maciel, Bianca Cardoso Gasparini Gandolpho, Michelle Heck Machado, Gerson Lopes Teixeira, Fabiano Cleber Bertoldi, Carolina Montanheiro Noronha, Luciano Vitali, Jane Mara Block, Pedro Luiz Manique Barreto,

Fermentation and Sensory Analysis

The first harvest of Humulus lupulus (var. Cascade) in Brazil in 2016 originated as an aromatic hop that nowadays is gaining attention from the brewery industry. However, the chemical composition and the properties of this hop have not been well documented to date. In this study, the chemical profile of the phenolic compounds and essential oils of Cascade hops produced in Brazil (BH) and the USA (UH) was determined. The major phenolic compounds identified by LC-ESI-MS-MS in BH and UH were protocatechuic acid, isoquercitrin, and ferulic acid (4.18–11.39; 2.44–4.90; and 1.45–4.48 mg 100 g−1, respectively). The profile of essential oils was shown to differ between the two samples. The compounds trans-β-farnesene (20.60%), β-selinene (18.78%), myrcene (16.57%), and α-selinene (16.22%) were the main compounds in the BH essential oil, while the essential oil of UH showed a high content of α-humulene (35.35%), myrcene (22.35%), β-caryophyllene (12.81%), and trans-β-farnesene (10.59%). A higher antioxidant activity (by DPPH and ABTS) was observed for hop extracts when compared to the essential oils. The results indicated that the Brazilian hop sample analyzed had higher radical scavenging when compared to an American hop sample (associated with its bioactive compound composition). The Cascade hop from Brazil appears to be a high-quality raw material showing significant potential for future industrial applications.