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Hop (Humulus lupulus L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity

cris.virtual.author-orcid0000-0002-2288-7867
cris.virtual.author-orcid0000-0002-4848-6957
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cris.virtualsource.author-orcidd3ada278-7040-437a-b544-791318ac9332
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dc.abstract.enHop by-products constitute a significant part of biomass in cones production for the brewing industry. The phenolic compounds (PCs) they contain can be used in the food and pharmaceutical industries but require qualitative and quantitative analysis. The aim of this study was to investigate the extent to which phenolic compounds profiles depend on cultivar, plant organ, and plant level. This paper shows for the first time that for hop, it is not only the plant organ that is important for PC content, but also the level from which it is obtained. Metabolites were investigated in cones, leaves, and stalks at three levels of the plant in Polish hop cultivars (Marynka, Lubelski, and Magnum). The PC content showed a differentiation due to the cultivar of hops, their anatomical part, and position in the plant (level), which reflects the degree of organ maturity. The total PC was the highest in leaves (up to 922 mg/100 g), while lower contents were found in cones (up to 421 mg/100 g) and stalks (up to 105 mg/100 g). The main PCs of leaves were kaempferol-3-glucoside (up to 328 mg/100 g) and rutin (up to 293 mg/100 g), while rutin dominated in cones (up to 209 mg/100 g).
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorPiekara, Jakub
dc.contributor.authorPiasecka-Kwiatkowska, Dorota
dc.contributor.authorHołaj, Hanna
dc.contributor.authorJędryczka, Małgorzata
dc.contributor.authorDaniel Daramola, Oluwafemi
dc.contributor.authorDwiecki, Krzysztof
dc.date.access2025-09-15
dc.date.accessioned2025-09-15T09:55:55Z
dc.date.available2025-09-15T09:55:55Z
dc.date.copyright2025-05-29
dc.date.issued2025
dc.description.abstract<jats:p>Hop by-products constitute a significant part of biomass in cones production for the brewing industry. The phenolic compounds (PCs) they contain can be used in the food and pharmaceutical industries but require qualitative and quantitative analysis. The aim of this study was to investigate the extent to which phenolic compounds profiles depend on cultivar, plant organ, and plant level. This paper shows for the first time that for hop, it is not only the plant organ that is important for PC content, but also the level from which it is obtained. Metabolites were investigated in cones, leaves, and stalks at three levels of the plant in Polish hop cultivars (Marynka, Lubelski, and Magnum). The PC content showed a differentiation due to the cultivar of hops, their anatomical part, and position in the plant (level), which reflects the degree of organ maturity. The total PC was the highest in leaves (up to 922 mg/100 g), while lower contents were found in cones (up to 421 mg/100 g) and stalks (up to 105 mg/100 g). The main PCs of leaves were kaempferol-3-glucoside (up to 328 mg/100 g) and rutin (up to 293 mg/100 g), while rutin dominated in cones (up to 209 mg/100 g).</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost11307,50
dc.description.if4,6
dc.description.number11
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30112365
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4787
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/11/2365
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 2365
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.otherpolyphenols
dc.subject.otherflavonoids
dc.subject.otherphenolic acids
dc.subject.otherhop
dc.subject.otherplant organ
dc.subject.othercones
dc.subject.otherleaves
dc.subject.otherstalks
dc.subject.otherzero waste policy
dc.titleHop (Humulus lupulus L.) Phenolic Compounds Profile Depends on Cultivar and Plant Organ Maturity
dc.title.volumeSpecial Issue Exploration of Natural Compounds: Pharmaceutical, Phytochemical and Biological Analyses—2nd Edition)
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue11
oaire.citation.volume30
project.funder.namePREIDUB