The Evaluation of Prenylflavonoids Compounds in Romanian Beer

  • Elena MUDURA University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • Adriana PAUCEAN University of Agricultural Sciences and Veterinary Medicine Timisoara Banat Plant Protection Department
  • Maria TOFANA University of Agricultural Science and Veterinary Medicine, Cluj Napoca, Grassland and Forage Crops Department, 3-5, Calea Manastur Street, 400372 Cluj
  • Sonia SOCACI University for Agricultural Sciences and Veterinary Medicine Cluj, Faculty of Agricultural Sciences, Calea Mănăştur nr.3-5, RO-400372 Cluj-Napoca
Keywords: xanthohumol, isoxantohumol, 8-prenylnaringenin, hops, beer

Abstract

The evalution of prenylflavonoids from Romanian beer was done by an analytical methodology based on sample purification by centrifugation and subsequent analysis of the beer by high performance liquid chromatography with mass spectrometry MS/MS detection. In commercial beers less than 50 µg/l was found for XN, showing that a significant lost of this compound occurs during the brewing process. The isoxanthohumol is was found as principal prenylflavonoid in beer. The major concentration of prenylflavonoids was found in dark beer at 0.318 mg/l.
Published
2011-10-14