Hop bioactive compounds: spontaneous vs commercial varieties

Goes, Hugo; Pedro, Luís G.; Pereira, Olívia R.; Morais, Jorge Sá; Sousa, Maria João

Publication

Hop bioactive compounds: spontaneous vs commercial varieties

2019Conference poster

dc.contributor.author	Goes, Hugo
dc.contributor.author	Pedro, Luís G.
dc.contributor.author	Pereira, Olívia R.
dc.contributor.author	Morais, Jorge Sá
dc.contributor.author	Sousa, Maria João
dc.date.accessioned	2020-01-20T15:11:24Z
dc.date.available	2020-01-20T15:11:24Z
dc.date.issued	2019
dc.description.abstract	Humulus lupulus L. is a species belonging to the Cannabaceae family. Hop, as it is commonly known, is a perennial, dioecious and normally diploid (2n = 20) herbaceous plant. It is in beer production that hops have their greatest economic value at the international level. In addition, Hops contain compounds that confer sedative, diuretic anti-inflammatory and antiarthritic properties. In fact, the ethnobotanical uses of the dried flowers in pillows called "hop pads" have been used to combat insomnia while the dried and green hop inflorescences , were used in the Montesinho park area to treat urinary and digestive disorders. Since the middle Ages, it was used in infusions as a tonic; it was considered a medicinal herb. Since there is spontaneous hops in a large part of Portugal, the collection and analysis of the aromas the α and β-acids component, and phenols of these hops may lead to the development of new and more fragrances, with interest in different areas, like beer production or cosmetics. The volatile components extracted from spontaneous hops collected in the Bragança area were analyzed and compared with those of commercial varieties. The results obtained show a certain similarity in the monoterpene component, with β-myrcene as the major compound (more than 64% in cultivar and spontaneous samples) and notorious differences in the sesquiterpene component, evident in cases of α-humulene (12% in cultivars, 0.2% and in spontaneous) and trans-β-farnesene (not detected in cultivars, 9% in spontaneous). Also important is the richness of the sesquiterpene component in spontaneous clone, in particular in the oxygenated compounds. This profile, of both cultivar and spontaneous, shows potential for antimicrobial effects in the digestive tract, especially when these are associated with bacteria Helicobacter pylori, which will be in agreement with ethnobotanical uses of Hop. The higher values, in the cultivars, of the α and β-acids component is expected since the Nugget cultivar is characterized by a bitter taste, due to acids, whereas the aroma cultivars, which are more required by the artisan brewers, are valued for their richness in aromas (essential oils), the richness of the spontaneous in trans-β-farnesene being determinant to the stability of the beer, or used in cosmetic products.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Goes, Hugo; Pedro, Luís; Pereira, Olívia R.; Morais, Jorge Sá; Sousa, Maria João (2019). Hop bioactive compounds: spontaneous vs commercial varieties. In 21st Romanian International Conference on Chemistry and Chemical Engineering. Mamaia, Romania	pt_PT
dc.identifier.uri	http://hdl.handle.net/10198/20434
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc/4.0/	pt_PT
dc.subject	Bioactives	pt_PT
dc.subject	Humulus lupulus	pt_PT
dc.subject	Alfa acids	pt_PT
dc.subject	Beta acids	pt_PT
dc.subject	Sesquiterpenes	pt_PT
dc.title	Hop bioactive compounds: spontaneous vs commercial varieties	pt_PT
dc.type	conference poster
dspace.entity.type	Publication
oaire.citation.conferencePlace	Constanta, Mamaia, Romania	pt_PT
oaire.citation.title	21st Romanian International Conference on Chemistry and Chemical Engineering	pt_PT
person.familyName	Pereira
person.familyName	Morais
person.familyName	Sousa
person.givenName	Olívia R.
person.givenName	Jorge Sá
person.givenName	Maria João
person.identifier	145216
person.identifier.ciencia-id	B312-AF21-D2FA
person.identifier.ciencia-id	6E11-BDED-4CB3
person.identifier.ciencia-id	D91E-3571-3979
person.identifier.orcid	0000-0002-6275-3134
person.identifier.orcid	0000-0002-9946-4926
person.identifier.rid	H-1049-2014
person.identifier.scopus-author-id	52264387000
person.identifier.scopus-author-id	55230282700
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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