Supercritical carbon dioxide hop extraction

Abstract

The hop of Magnum cultivar was extracted using supercritical carbon dioxide (SFE-as extractant). Extraction was carried out in the two steps: the first one being carried out at 150 bar and 40°C for 2.5 h (Extract A), and the second was the extraction of the same hop sample at 300 bar and 40°C for 2.5 h (Extract B). Extraction kinetics of the system hop-SFE-CO2 was investigated. Two of four most common compounds of hop aroma (α-humulene and β-caryophyllene) were detected in Extract A. Isomerised α-acids and β-acids were detected too. a-Acid content in Extract B was high (that means it is a bitter variety of hop). Mathematical modeling using empirical model characteristic time model and simple single sphere model has been performed on Magnum cultivar extraction experimental results. Characteristic time model equations, best fitted experimental results. Empirical model equation, fitted results well, while simple single sphere model equation poorly approximated the results

Optimization of Antifungal Properties of Hop Cone Carbon Dioxide Extracts Based on Response Surface Methodology

“…Supercritical fluid extraction was applied for hop cone extraction when the two-step extraction was introduced by Pfaf-Šovljanski et al [ 22 ]. In the first step, extraction was conducted at the temperature of 40 °C, under the pressure of 150 bar for 2.5 h, followed by an increase in the pressure to 300 bar.…”

“…In the first step, extraction was conducted at the temperature of 40 °C, under the pressure of 150 bar for 2.5 h, followed by an increase in the pressure to 300 bar. The aim of the study was to increase the extraction efficiency of Magnum hops to the total of 20.89 wt% [ 22 ]. In further studies, Zeković et al [ 23 ] applied a two-step extraction (50 °C/150 bar; 50 °C/300 bar) to other hop cone varieties, with the extraction yields of 8.64, 11.40, 10.63, and 9.44 wt% for Hallertau Tradition, Spalt Selekt, Aroma, and K-62, respectively.…”