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The cis-resveratrol concentration is proposed as a new indicator of the hop freshness

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Jerkovic, Vesna [UCL] Collin, Sonia [UCL]

trans-Piceid, cis-piceid and trans-resveratrol contents of hop cones and hop pellets from six American varieties (harvest 2004) were monitored by RP-HPLC-APCI(+)-MS/MS over 12 months of storage. trans-Resveratrol, cis-piceid and transpiceid were found in all samples. After 8 months of storage, the overall stilbene content was decreased in the same range whatever the conditioning. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-piceid in all stored samples. cis-Resveratrol concentration revealed very interesting for assessing hop freshness.

Document type Article de périodique (Journal article) – Article de recherche
Access type Accès restreint
Publication date 2009
Language Anglais
Journal information "BrewingScience" - Vol. 62, no. 7-8, p. 141-146 (2009)
Peer reviewed yes
e-issn 1866-5195
Publication status Publié
Affiliation UCL - AGRO/CABI - Département de chimie appliquée et des bio-industries
Keywords Hop conditioning ; Hop storage ; Polyphenols ; Resveratrol ; Resveratrol stability ; Stilbene ; Humulus
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Bibliographic reference Jerkovic, Vesna ; Collin, Sonia. The cis-resveratrol concentration is proposed as a new indicator of the hop freshness. In: BrewingScience, Vol. 62, no. 7-8, p. 141-146 (2009)
Permanent URL http://hdl.handle.net/2078.1/108469