Abstract It has been well established that beer is an excellent source of polyphenols, due in part to the contribution of xanthohumol and other compounds from hops. The intent of this study was to explore the relationship between alpha acid content, antioxidant activity, and boil time in hops. Ten hops strains with different alpha acid contents were analyzed for phenolic antioxidant content via Total Phenolic Concentration (TPC) and Ferric Reducing Antioxidant Power (FRAP) assays. Each strain was boiled for 10, 30, or 60 min, consistent with typical beer brewing protocols. Phenolic and antioxidant content increased with boil time, with Citra hops showing higher phenolic content than other strains regardless of boil time. It appears that longer boil times yield higher TPC and FRAP concentrations regardless of alpha acid content. There was a nonstatistical inverse correlation between alpha acid and phenolic content; as a result, beers that use high alpha acid hops or short boil times may have lower TPC and FRAP concentration than beers that use low alpha acid hops and long boil times.

中文翻译：

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葎草酚类、抗氧化浓度与α酸含量的关系

摘要 啤酒是多酚的极好来源，部分原因是啤酒花中黄腐酚和其他化合物的贡献，这一点已得到公认。本研究的目的是探索啤酒花中 α 酸含量、抗氧化活性和煮沸时间之间的关系。通过总酚浓度 (TPC) 和铁还原抗氧化能力 (FRAP) 测定法分析了具有不同 α 酸含量的十种啤酒花菌株的酚类抗氧化剂含量。每个菌株都煮沸 10、30 或 60 分钟，与典型的啤酒酿造协议一致。酚类和抗氧化剂含量随着煮沸时间而增加，无论煮沸时间如何，Citra 啤酒花的酚类含量都高于其他菌株。无论α酸含量如何，似乎更长的煮沸时间会产生更高的 TPC 和 FRAP 浓度。α 酸和酚类含量之间存在非统计性的负相关；因此，使用高 α 酸啤酒花或短煮沸时间的啤酒可能比使用低 α 酸啤酒花和长煮沸时间的啤酒具有更低的 TPC 和 FRAP 浓度。