Keywords:Hop Beer Xanthohumol Beta-acids Polyphenols

The relevance of the study is conditioned by the need for an in-depth investigation of the relationship between the imperatives of the circular economy and tourism and the identification of the role of this system in achieving sustainable environmental development of states. The purpose of the study is to describe global trends in tourism, substantiate the connection between tourism and the ideas of the circular economy, determine the prospects for digitalization of the tourism industry, present examples of the use of circular economy technologies in hospitality institutions, and provide information on national and international circular economy initiatives and their results. The leading method of this study is economic analysis, which was used to examine in detail the economic processes in the paradigm of circular economics, their regularities and consequences. The economic analysis established the influence of the circular economy on the development of trends in tourism. In addition, the following research methods were used: logical analysis, synthesis, deduction, observation, comparative, abstraction, and analysis of scientific literature. The study substantiates the connection between tourism and the ideas of the circular economy, determines the prospects for digitalization of the tourism industry, presents examples of the use of circular economy technologies in hospitality institutions, and provides information about national and international circular economy initiatives and their results. The materials of the study are of practical value for teachers and students of tourism, economic and environmental specialities, owners of tourism businesses and hospitality establishments, environmentalists, economists, members of environmental committees, environmental activists, politicians.

Introduction. According to the data of foreign studies, prenyl fl avonoids and bitter substances of hop have signifi cant antioxidant, antiviral, antimicrobial, anti-infl ammatory and anti-carcinogenic properties. Methods. A complex of the following methods was used: a monographic method, analysis, synthesis and comparison, mathematical-statistical and modern physical-chemical methods of determining qualitative indices of hop, special and common in hop-growing industry, which allowed obtaining scientifi cally valid results. Results. The modern level of knowledge about biologically active compounds of hop and their properties was analyzed, in particular, bitter substances and xanthohumol. The quantitative and qualitative content of bitter substances, essential oil and xanthohumol in hop varieties of Ukrainian, European and American breeding was studied. Among the Ukrainian varieties, the highest amount of xanthohumol was found in Ruslan and Xanthus varie- ties – 1.16 % and 1.06 % against dry substances respectively, and its minimal amount was detected in the cones of the bitter Alta variety. Among the European varieties, the highest amount of this substance is contained in the German variety HallertauerTaurus – 0.9–1.0 %, up to 1 % in the Czech variety Agnus and the English va- riety Admiral, with the content of 0.95 %–1.09 %. There is a strong correlation between the accumulation of xanthohumol and alpha acids in the formation and ripening of the cones. The maximal amount of xanthohumol is formed in the hop cones in the phase of complete technical ripeness. The content of this substance in hop cones depends on the breeding variety and is a varietal trait, genetically fi xed for each variety. The quantitative amount of xanthohumol may be one of biochemical criteria of identifying the variety. Conclusions. By their characteristics, the Ukrainian hop varieties correspond to the world’s analogues, namely, according to their bio- chemical and technological indices, hop varieties Klon-18 and Zlato Polissia correspond to the characteristics of the hop of the Czech Saaz variety, the biochemical indices of the bitter Alta variety correspond to the Ger- man variety Magnum, and such varieties as Slovianka and Zahrava exceed the world’s analogues considerably in the composition and quality of bitter substances and essential oils and are unique.