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Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds

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2013
Authors
Gorjanović, Stanislava
Pastor, Ferenc T.
Vasic, Radica
Novaković, Miroslav
Simonović, Mladen
Milić, Sonja
Suznjevic, Desanka
Article (Published version)
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Abstract
Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p LT 0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupul...one, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin > catechin > rutin > xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.

Keywords:
antioxidant activity / hop / hydrogen peroxide / humulone / lupulone / phenolics / polarography
Source:
Journal of Agricultural and Food Chemistry, 2013, 61, 38, 9089-9096
Publisher:
  • American Chemical Society (ACS)
Funding / projects:
  • Modulation of antioxidative metabolism in plants for improvement of plant abiotic stress tolerance and identification of new biomarkers for application in remediation and monitoring of degraded biotopes (RS-43010)
  • Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-31093)

DOI: 10.1021/jf401718z

ISSN: 0021-8561

PubMed: 23971792

WoS: 000330096400011

Scopus: 2-s2.0-84884852384
[ Google Scholar ]
28
23
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/1239
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Gorjanović, Stanislava
AU  - Pastor, Ferenc T.
AU  - Vasic, Radica
AU  - Novaković, Miroslav
AU  - Simonović, Mladen
AU  - Milić, Sonja
AU  - Suznjevic, Desanka
PY  - 2013
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1239
AB  - Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p  LT  0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin > catechin > rutin > xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.
PB  - American Chemical Society (ACS)
T2  - Journal of Agricultural and Food Chemistry
T1  - Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds
VL  - 61
IS  - 38
SP  - 9089
EP  - 9096
DO  - 10.1021/jf401718z
ER  - 
@article{
author = "Gorjanović, Stanislava and Pastor, Ferenc T. and Vasic, Radica and Novaković, Miroslav and Simonović, Mladen and Milić, Sonja and Suznjevic, Desanka",
year = "2013",
abstract = "Antioxidant (AO) activity of extracts of hop cones (Serbian domestic varieties) and commercial hop products (Saaz, Spalter, Spalter select, and Magnum pellets) was determined by parallel application of recently developed direct current (DC) polarographic and widely used DPPH assay. Correlations between 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging and total phenolics (TPC) determined by the Folin-Ciocalteu assay (FC) (0.99), and between H2O2 scavenging,: (HPS) and humulone content (H) determined by conductometric method (0.94), total resins (TR) (0.85), and hop storage index (HIS) (-0.90), were found statistically significant at p  LT  0.05 level while complete lack of HPS correlation with TPC and DPPH was observed. To obtain an insight into differences between results of AO assays applied, activity of individual compounds, prevalent hop phenolics, and bitter acids was determined. By far superior HPS activity of humulone was followed by catechin, quercetin, xanthohumol, lupulone, and rutin. In contrast, DPPH scavenging activity of phenolics (quercetin > catechin > rutin > xantohumol) was found substantially higher than activity of bitter acids. According to ferric reducing antioxidant power (FRAP) and scavenging of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), higher AO activity was ascribed to phenolics, while almost neglecting humulone. Besides reliability, low cost, and an easy-to-handle procedure, an ability to recognize humulone as the major contributor of hop AO activity could allow DC polarographic assay to be applied in analysis of various hop-derived products.",
publisher = "American Chemical Society (ACS)",
journal = "Journal of Agricultural and Food Chemistry",
title = "Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds",
volume = "61",
number = "38",
pages = "9089-9096",
doi = "10.1021/jf401718z"
}
Gorjanović, S., Pastor, F. T., Vasic, R., Novaković, M., Simonović, M., Milić, S.,& Suznjevic, D.. (2013). Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds. in Journal of Agricultural and Food Chemistry
American Chemical Society (ACS)., 61(38), 9089-9096.
https://doi.org/10.1021/jf401718z
Gorjanović S, Pastor FT, Vasic R, Novaković M, Simonović M, Milić S, Suznjevic D. Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds. in Journal of Agricultural and Food Chemistry. 2013;61(38):9089-9096.
doi:10.1021/jf401718z .
Gorjanović, Stanislava, Pastor, Ferenc T., Vasic, Radica, Novaković, Miroslav, Simonović, Mladen, Milić, Sonja, Suznjevic, Desanka, "Electrochemical versus Spectrophotometric Assessment of Antioxidant Activity of Hop (Humulus lupulus L.) Products and Individual Compounds" in Journal of Agricultural and Food Chemistry, 61, no. 38 (2013):9089-9096,
https://doi.org/10.1021/jf401718z . .

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