Kvasny Prum. 2003; 49(3): 62-69 | DOI: 10.18832/kp2003004

Xanthohumol Content in Czech Hops.Peer-reviewed article

K. KROFTA

The work contains the first recapitulative information of the xanthohumol content in all Czech hop varieties and perspective hybrids. The given data, structured according to the year, locality and variety, define the xanthohumol content in seasons 2000 and 2002. For the purpose of comparison the data of the xanthohumol content for the same seasons in foreign hops from Germany, the USA, England, Poland and Slovenia are also shown. Out of the Czech hop varieties Agnus variety contains most xanthohumol 0, 8 - 1, 1 % mass in dry matter. Sladek variety excels at the high ratio of xathohumol content and  a-bitter acids. The values mostly overlapping 10×10-2 limits are the highest of all evaluated (assessed) Czech and foreign hop varieties. Significant changes of xanthohumol content appear during the hop extraction. Only during the alcoholic extraction flavonoid passes into the product, while during the CO2 extraction it stays in a residue.The work contains the first recapitulative information of the xanthohumol content in all Czech hop varieties and perspective hybrids. The given data, structured according to the year, locality and variety, define the xanthohumol content in seasons 2000 and 2002. For the purpose of comparison the data of the xanthohumol content for the same seasons in foreign hops from Germany, the USA, England, Poland and Slovenia are also shown. Out of the Czech hop varieties Agnus variety contains most xanthohumol 0, 8 - 1, 1 % mass in dry matter. Sladek variety excels at the high ratio of xathohumol content and  a-bitter acids. The values mostly overlapping 10×10-2 limits are the highest of all evaluated (assessed) Czech and foreign hop varieties. Significant changes of xanthohumol content appear during the hop extraction. Only during the alcoholic extraction flavonoid passes into the product, while during the CO2 extraction it stays in a residue.

Keywords: hop, prenyled flavonoids, xanthohumol, alpha-bitter acids, hop extracts

Published: March 1, 2003