An efficient, fast, and green procedure to quantify α- and β-acids and xanthohumol in hops and their derived products

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.creatorde Oliveira Sartori, Leonardo-
Autor(es): dc.creatorAlves Souza, Amauri-
Autor(es): dc.creatorSanchez Bragagnolo, Felipe-
Autor(es): dc.creatorCassia Fortuna, Gabriel-
Autor(es): dc.creatorPereira Giardini Bonfim, Filipe-
Autor(es): dc.creatorRodrigues Sarnighausen, Valéria Cristina-
Autor(es): dc.creatorLajarim Carneiro, Renato-
Autor(es): dc.creatorSoleo Funari, Cristiano-
Data de aceite: dc.date.accessioned2025-08-21T22:19:25Z-
Data de disponibilização: dc.date.available2025-08-21T22:19:25Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-03-30-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2021.131323-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222860-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222860-
Descrição: dc.descriptionThe main precursors of bitter principles of beer are α-acids, followed by β-acids. Determination of their content in hop cones and their derivatives is an essential part of brewing. HPLC-UV is the preferred technique when a more precise quantification of some specific bitter acids are required. However, current methods do not allow the proper quantification of all the six major α- and β-acids; furthermore, these multi-step methods generate considerable volumes of chemical waste. In this work, a new UHPLC-UV protocol was developed and compared side-by-side with reference, considering traditional and sustainability parameters. Baseline separations were achieved for the six major bitter acids and xanthohumol, while a greener and faster sample preparation procedure was developed. The new validated procedure could be adopted for quality control of hops and their derivative products with enhanced sample throughput and with a potential gain in the safety of the analyst.-
Descrição: dc.descriptionSão Paulo State University (UNESP) Faculty of Agricultural Sciences, Botucatu-
Descrição: dc.descriptionFederal University of São Carlos (UFSCar) Department of Chemistry, São Carlos-
Descrição: dc.descriptionSão Paulo State University (UNESP) Faculty of Agricultural Sciences, Botucatu-
Idioma: dc.languageen-
Relação: dc.relationFood Chemistry-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDimethyl carbonate-
Palavras-chave: dc.subjectExtraction-
Palavras-chave: dc.subjectGreen analytical chemistry-
Palavras-chave: dc.subjectSample preparation-
Palavras-chave: dc.subjectUHPLC-
Título: dc.titleAn efficient, fast, and green procedure to quantify α- and β-acids and xanthohumol in hops and their derived products-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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