Document Detail


Fate of xanthohumol and related prenylflavonoids from hops to beer.
MedLine Citation:
PMID:  10794646     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The fate of three prenylated flavonoids of the chalcone type, xanthohumol, desmethylxanthohumol, and 3'-geranylchalconaringenin, was monitored with LC/MS-MS from hops (Humulus lupulus L.) to beer in two brewing trials. The three prenylchalcones were largely converted into their isomeric flavanones, isoxanthohumol, prenylnaringenins, and geranylnaringenins, respectively, in the boiling wort. Losses of prenylflavonoids were due to incomplete extraction from the hops into the wort (13-25%), adsorption to insoluble malt proteins (18-26%), and adsorption to yeast cells (11-32%) during fermentation. The overall yield of xanthohumol, after lagering of the beer and largely in the form of isoxanthohumol, amounted to 22-30% of the hops' xanthohumol. About 10% of the hops' desmethylxanthohumol, completely converted into prenylnaringenins, remained in the beers. 3'-Geranylchalconaringenin behaved similarly to desmethylxanthohumol. Solubility experiments indicated that (1) malt carbohydrates form soluble complexes with xanthohumol and isoxanthohumol and (2) solubility does not dictate the isoxanthohumol levels of finished beers.
Authors:
J F Stevens; A W Taylor; J E Clawson; M L Deinzer
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  47     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  1999 Jun 
Date Detail:
Created Date:  2000-08-16     Completed Date:  2000-08-16     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  2421-8     Citation Subset:  IM    
Affiliation:
Departments of Chemistry and Food Science and Technology, Oregon State University, Corvallis 97331, USA. stevensf@ucs.orst.edu
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MeSH Terms
Descriptor/Qualifier:
Beer*
Fermentation
Flavonoids / analysis,  chemistry*
Flavoring Agents
Isomerism
Mass Spectrometry
Propiophenones / analysis,  chemistry*
Chemical
Reg. No./Substance:
0/Flavonoids; 0/Flavoring Agents; 0/Propiophenones; 6754-58-1/xanthohumol

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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