Antioxidant and antimicrobial activities of the first hop (Humulus lupulus L.) cultivars produced in Brazil.

Name: Tarsila Rodrigues Arruda
Type: MSc dissertation
Publication date: 28/02/2020
Advisor:

Namesort descending Role
PATRICIA CAMPOS BERNARDES Advisor *

Examining board:

Namesort descending Role
JUSSARA MOREIRA COELHO Internal Alternate *
MARIA EMÍLIA RODRIGUES VALENTE External Alternate *
PATRICIA CAMPOS BERNARDES Advisor *
PATRÍCIA FONTES PINHEIRO External Examiner *
POLLYANNA IBRAHIM SILVA Internal Examiner *

Summary: Hop (Humulus lupulus L.) is a plant that has shown great versatility as a raw material in food and pharmaceutical industries. Essential for beer production, it is associated with flavor, aroma and antioxidant and antimicrobial properties of the beverage, which vary according to the cultivar used. Attempts to plant hops have been made in Brazil, aiming at their large-scale production. However, little is known about the properties inherent to Brazilian cultivars. The objective of this work was to evaluate the antimicrobial activity and the antioxidant activity of hops cultivars produced in Brazil, as well as to determine the chemical composition of α- and β-acids (soft resins) present in their constitution. The contents of total phenols, total flavonoids, antioxidant activity through DPPH and ABTS radicals were analyzed. The antimicrobial activity of hydroethanolic extracts of hops was verified against pathogenic and deteriorating microorganisms. The composition of α and β-acids in the extracts was determined by Ultra Performance Liquid Chromatography (uPLC). The obtained data allowed to visualize the profile of each cultivar, regarding its properties and potential applications. In general, Brazilian cultivars proved to be good sources of phenolic compounds, including flavonoids. In addition, the cultivars produced in the country showed high levels of bitter acids, especially the cultivars Vitória, Columbus and “Canastra”, which presented exceptionally high values of the mentioned compounds, reaching 60% of the dry weight of hop cones. Such characteristics positively influenced the antioxidant and antimicrobial properties of the cultivars, with regard to the activity of hop extracts against the Gram-positive bacteria Staphylococcus aureus. Hop extracts also showed antifungal activity, almost completely inhibiting the mycelial growth of the fungus Byssochlamys nivea, when in the highest concentration tested (20 µL.mL-1). Thus, it was possible to verify the still-unexplored potential of hops cultivars produced in Brazil, whose antioxidant and antimicrobial properties indicate good applicability of this input.

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