Proanthocyanidins in Hops

Deinzer, Max L.

doi:10.1016/b978-0-12-373891-2.00032-8

Cited by 11 publications

(7 citation statements)

References 31 publications

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“…However, despite their potential to deactivate excited sensitisers and protect against MBT formation, most of the naturally present flavonoids are removed deliberately because of their undesirable tendency to destabilise colloidal properties and promoting haze formation . Moreover, astringency, a sensation characterised by dry and puckering mouthfeel, is mainly ascribed to complexation of proanthocyanidins with lubrication proteins in saliva and adversely impacts beer quality . Catechin monomers and other flavonoids have less influence on haze formation and can be introduced in a post‐filtering step.…”

Section: Photoprotection In Practicementioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss.

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Section: Photoprotection In Practicementioning

confidence: 99%

Flavonoids protecting food and beverages against light

Huvaere

Skibsted

2014

J. Sci. Food Agric.

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“…As natural antioxidants, proanthocyanidins are used to stabilize food colors and to prevent rancidity due to oxidation of unsaturated fats (Malien-Aubert et al 2002; Li and Deinzer 2009; Hellenbrand et al 2015) as well as for chemoprevention of a variety of degenerative diseases (Shi et al 2003; Faria et al 2006; Han et al 2007). In addition to antioxidant properties, procyanidins have been reported to exhibit anticancer (Gossé et al 2005; Martin et al 2013; Li et al 2015), anti-infectious (Chaves and Gianfagna 2007), anti-inflammatory (Gentile et al 2012; Tatsuno et al 2012; Vázquez-Agell et al 2013), cardioprotective (de Pascual-Teresa et al 2010; Arranz et al 2013), antimicrobial (Benavente-García et al 1997), antiviral (Kimmel et al 2011), antimutagenic (Duan et al 2010), wounding healing (Zhang et al 2016), antihyperglycemic (Montagut et al 2010) as well as anti-allergic (Akiyama et al 2000) activities.…”

Section: Introductionmentioning

confidence: 99%

Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry

2017

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Procyanidins are polyphenols abundant in dietary fruits, vegetables, nuts, legumes, and grains with a variety of chemopreventive biological effects. Rapid structure determination of these compounds is needed, notably for the more complex polymeric procyanidins. We review the recent developments in the structure elucidation of procyanidins with a focus on mass spectrometric approaches, especially liquid chromatography-tandem mass spectrometry (LC-MS/MS) and matrix-assisted laser desorption ionization (MALDI) MS/MS.

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“…Among them, proanthocyanidin trimers, such as catechin–gallocatechin–catechin (C–GC–C), prodelphinidin B3 and procyanidin B2 [9] are the most representative in barley. In addition, hops also contribute to the proanthocyanidin content in brewing spent grains (BSGs); in fact, according to several authors, this ingredient contains high amounts of catechin and procyanidins [10,11].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

et al. 2019

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Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode extraction up, response surface methodology (RSM) was used to study the effects of three factors, namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20 acetone/water (v/v), 55 min, and 400 W. The established method allows the extraction of 1.01 mg/g dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than conventional extraction.

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Proanthocyanidins in Hops

Cited by 11 publications

References 31 publications

Flavonoids protecting food and beverages against light

Flavonoids protecting food and beverages against light

Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

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