Supercritical CO2 extraction of Chilean hop (Humulus lupulus) ecotypes

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dc.contributor.authordel Valle, JM
dc.contributor.authorRivera, O
dc.contributor.authorTeuber, O
dc.contributor.authorPalma, MT
dc.date.accessioned2024-01-10T12:43:10Z
dc.date.available2024-01-10T12:43:10Z
dc.date.issued2003
dc.description.abstractHops (Humulus lupulus L) have very stringent requirements of diurnal light hours during flowering. Thus, the beer industry is permanently assessing new agricultural land to grow hops, southern Chile being an excellent candidate for their introduction. Supercritical carbon dioxide extraction procedures were implemented to assess Chilean hop ecotypes. Based on results of a preliminary study with commercial samples (cv Nugget), 200 bar and 40degreesC were selected as extraction conditions. Very limited increases in extraction rate were observed when applying pressures >200 bar; such pressures did not speed up the extraction of alpha-acids (bitter flavor principles), but rather increased the co-extraction of undesirable compounds (hard resins and chlorophyll pigments). On the other hand, the effects of retrograde condensation phenomena were just starting to subside at 200 bar, and thermal damage of samples could increase at >40 degreesC. Ground cone samples of five local hop ecotypes, originating from Osorno, La junta, Coyhaique and Elizalde Lake, were subsequently tested. Osorno exhibited a higher yield (65 g kg(-1) oleoresin/substrate) than other Chilean ecotypes. Moreover, Osorno extract had a light yellowish color, as well as a higher content of bitter flavors (157 g kg(-1) alpha-acid/extract) and 1.5-7.1 times more representative aroma compounds than extracts of the other ecotypes. However, all these indicators were very low compared with the commercial Nugget sample (134 g kg(-1) oleoresin/substrate, 383 g kg(-1) alpha-acid/extract, 14 times more aroma compounds than Osorno ecotype). (C) 2003 Society of Chemical Industry.
dc.fechaingreso.objetodigital2024-04-27
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1002/jsfa.1547
dc.identifier.issn0022-5142
dc.identifier.urihttps://doi.org/10.1002/jsfa.1547
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77572
dc.identifier.wosidWOS:000185655500012
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero13
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1356
dc.pagina.inicio1349
dc.publisherJOHN WILEY & SONS LTD
dc.revistaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
dc.rightsacceso restringido
dc.subjectsupercritical fluid extraction
dc.subjectcarbon dioxide
dc.subjecthop cones
dc.subjectsoft resins
dc.subjectalpha-acids
dc.subjectessential oils
dc.subjectFLUID EXTRACTION
dc.subjectCARBON-DIOXIDE
dc.subjectLIQUID CO2
dc.subjectPRESSURE
dc.subjectSOLVENTS
dc.titleSupercritical CO2 extraction of Chilean hop (Humulus lupulus) ecotypes
dc.typeartículo
dc.volumen83
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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