Fate of resveratrol and piceid through different hop processings and storage times.
(2008) Journal of Agricultural and Food Chemistry — Vol. 56, n° 2, p. 584-590 (2008)
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- Abstract
- Trans-Piceid and trans-resveratrol contents of hop cones, hop pellets, CO2 extracts, and spent hop from American varieties (harvest 2004) were determined by reverse-phase high-performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry [RP-HPLC-APCI(+)-MS/MS]. Pelletization induced strong stilbene degradation in some cultivars. Similarly, 1 year of storage at 4 degrees C led to a huge loss of trans-piceid, especially in the case of hop cones (much faster than in model media, although well protected from light and oxygen). Therefore, after 8 months of storage, the overall stilbene content was in the same range whatever the conditioned form. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-piceid in all stored samples. On the other hand, no delta-viniferin was detected despite it is present in light-protected model media spiked with trans-piceid. Because supercritical carbon dioxide proved inefficient for recovering resveratrol and piceid from pellets, spent hop emerged as the most interesting material for subsequent specific stilbene extraction.
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Jerkovic, V., & Collin, S. (2008). Fate of resveratrol and piceid through different hop processings and storage times. Journal of Agricultural and Food Chemistry, 56(2), 584-590. https://doi.org/10.1021/jf072465f (Original work published 2008)