The cis-resveratrol Concentration is Proposed as a New Indicator of the Hop Freshness

Authors

  • Vesna Jerkovic
  • Sonia Collin

Keywords:

resveratrol, stilbene, polyphenols, hop conditioning, hop storage, resveratrol stability

Abstract

trans-Piceid, cis-piceid and trans-resveratrol contents of hop cones and hop pellets from six American varieties (harvest 2004) were monitored by RP-HPLC-APCI(+)-MS/MS over 12 months of storage. trans-Resveratrol, cis-piceid and trans-piceid were found in all samples. After 8 months of storage, the overall stilbene content was decreased in the same range whatever the conditioning. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-piceid in all stored samples. cis-Resveratrol concentration revealed very interesting for assessing hop freshness.

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Published

2009-08-31

Issue

Vol. 62 No. 7/8 (2009): BrewingScience – Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 2009 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

1.
Jerkovic V, Sonia Collin SC. The cis-resveratrol Concentration is Proposed as a New Indicator of the Hop Freshness. BrSc. 2009;62(7/8):141-146. Accessed May 30, 2026. https://brewingscience.de/index.php/brewingscience/article/view/476