Geographical origins and varieties identification of hops (Humulus lupulus L.) by multi-metal elements fingerprinting and the relationships with functional ingredients

Liu, Zechang; Wang, Yao; Liu, Yumei

doi:10.1016/j.foodchem.2019.03.099

Cited by 24 publications

(14 citation statements)

References 32 publications

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“…Ghiselli et al published elements concentrations in hop that are mostly in accordance with results of presented research, except for Ca that are 10 times higher (9380 mg/kg-15515 mg/kg) [44]. Liu et al quantified approximately the same content of Ca and Na as it was determined in this study, but two times higher concentration of Mg and 5 times smaller concentration of K [16]. Our research revealed the major elements content in hop samples decreased as following: K>Mg>Ca>Na.…”

Section: 3icp-oes Analyses Of Hop Strobili Mineral Contentsupporting

confidence: 89%

“…had up to 4 times higher content of Ni, but about 7 times lower content of V compared to the results reported in this study [16]. Melandrino et al analyzed hop for the presence of Se and Sn but did not quantified these elements in samples they used [45].…”

contrasting

confidence: 82%

“…Two times higher concentrations for Cd, twenty times for Ba and about five times for Sr, were reported by Ghiselli et al [44]. Seven times higher content of Al, up to two times higher content of Cd, 35 times higher amount of Sr and approximately the same amount of As and Pb were presented by Li et al [16]. A thorough search of the relevant literature yielded published articles that analyzed and quantified Sb in hops.…”

Section: 3icp-oes Analyses Of Hop Strobili Mineral Contentmentioning

confidence: 83%

“…Recently, a few papers have been published that solely documented the metal content of hop and conveyed geographical characterization of hop origin based on their elemental plant and soil content [14,15]. Lately, Liu et al presented identification of geographical origin of this plant done by multi-metal elements fingerprinting along with the relationships with functional ingredients [16]. Few other studies focused exclusively on antioxidant activity of hop' extracts [17][18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Analyses of Metals Impact on Humulus lupulus Strobili Antioxidant Capacity

Paunović¹,

Mitić²,

Mišić³

et al. 2020

Rev. Chim.

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This paper presents results of analyses of metal ions effects on hop strobili antioxidant characteristics. Determination of total phenols (TP), total flavonoids (TF) and fifteen phenolic compounds, as well as the antioxidant activity (DPPH, ABTS and FRAP) of hop extracts from eight samples was conducted using UV/Vis spectrophotometry and HPLC method. Contents of 24 elements in mineralized hop samples were determined by ICP-OES. Very strong negative relationship between TP, TF, antioxidant capacity results and Pb, Co, Cr, Sb and Na was determined applying principal component and cluster analyses. Namely, the higher concentrations of these metals were associated with lower contents of TP and TF and lower values of antioxidant tests. Impact of metal ions on phenolic and flavonoids content and antioxidant activity of hop strobili has not been previously published.

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Section: 3icp-oes Analyses Of Hop Strobili Mineral Contentsupporting

confidence: 89%

contrasting

confidence: 82%

Section: 3icp-oes Analyses Of Hop Strobili Mineral Contentmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Analyses of Metals Impact on Humulus lupulus Strobili Antioxidant Capacity

Paunović¹,

Mitić²,

Mišić³

et al. 2020

Rev. Chim.

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show abstract

“…Other factors including the absorbability of the plant, chemical state of the soil, climate, microorganism activity, pesticide use, pollution, water, cultivation practices, and processing methods can also cause elemental concentration differences. These differences have been determined using various analytical techniques such as wavelength dispersive X‐ray fluorescence (WDXRF), inductively coupled plasma–mass spectrometry (ICP‐MS), isotope ratio–mass spectrometry (IRMS), and laser ablation–inductively coupled plasma–mass spectrometry (LA–ICP–MS) and have been used for geographical origin determination . More recent work includes the origin determination of cocaine, marijuana, and synthetic cannabinoids using elemental content measured by ICP‐MS .…”

mentioning

confidence: 99%

Differentiation of Commercially Available Kratom by Purported Country of Origin using Inductively Coupled Plasma–Mass Spectrometry,

Braley

Hondrogiannis

2019

Journal of Forensic Sciences

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Kratom is a plant material exhibiting both analgesic and stimulant effects and is also forensically relevant since it is abused as a “legal high.” It is regulated in several countries but not scheduled in the United States at the federal level. This study used inductively coupled plasma–mass spectrometry (ICP–MS) to measure the concentrations of 13 elements in 19 kratom samples obtained from an online distributor selling kratom, from Borneo, Malaysia, Indonesia, Thailand, and Vietnam, for the purpose of using the elements to discriminate among purported country of origin, “suborigin,” and strain. Analysis of variance revealed statistical differences in concentrations of elements from each group, while discriminant function analysis (using leave‐one‐out classification) successfully classified kratom samples by their purported country of origin (100%), “suborigin,” (100%), and strain (86%). Our method illustrates the possibility of utilizing ICP–MS for determination of commercially available kratom samples by purported origin, “subororign,” or by product line.

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Transition metals in brewing and their role in wort and beer oxidative stability: a review

Mertens

Kunz

Gibson

2022

J Institute Brewing

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Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours develop, while others fade. The challenge of maintaining the fresh flavour quality of beer (over a typical 9-12 month storage period) is generally the determining factor of a beer's shelf-life for brewers, as opposed to colloidal or microbiological stability. Fortunately, as early as the brewhouse, oxidative degradation can -to a certain extent -be controlled, enabling the shelf-life to be increased. This review considers the general issues of oxidative stability, mechanisms of ageing, ways of quantifying staleness and staling potential, and current practical approaches to prevent oxidative beer ageing. Emphasis is placed on the catalytic role of iron, copper and manganese on oxidation during brewing and storage; and how the removal and/or inhibition of these prooxidative transition metal ions leads to prolonged beer (flavour) stability.

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Geographical origins and varieties identification of hops (Humulus lupulus L.) by multi-metal elements fingerprinting and the relationships with functional ingredients

Cited by 24 publications

References 32 publications

Analyses of Metals Impact on Humulus lupulus Strobili Antioxidant Capacity

Analyses of Metals Impact on Humulus lupulus Strobili Antioxidant Capacity

Differentiation of Commercially Available Kratom by Purported Country of Origin using Inductively Coupled Plasma–Mass Spectrometry,

Transition metals in brewing and their role in wort and beer oxidative stability: a review

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