Avaliação do potencial antioxidante e teor de compostos fenólicos totais de três variedades de lúpulo (humulus lupulus)

Abstract

With the constant incidence of significant results of plant nature in different areas, studies and scientific researches have been accentuated in search of different phytochemical analysis with purposes in the health and food areas. As an example of this, studies are carried out on a perennial herbaceous plant whose popular name is hop, Humulus lupulus, which in addition to its wide therapeutic and medicinal use is recurrent its intensified use in the brewing industry, showing about 97% of its production. sector. In view of this, given the importance of hops for the brewing industry and for the domain of phytochemistry and medicine, the objective of this work was to evaluate the antioxidant capacity and the content of total phenolic compounds in different varieties of aroma hops (Hersbrucker, Tradition and Ahtrhum). Thus, in this work, five different methodologies were performed: DPPH, ABTS, phosphomolybdenum, reducing power and total phenolic compounds content in aqueous extracts at different concentrations and time. The three varieties tested showed some antioxidant activity, and according to the different concentrations the results were mostly dose dependent. Based on these analyses, it was concluded that the variety Hersbrucker at time 5 minutes had greater antioxidant activity, with 78,21% DPPH, 90,96% ABTS, 0,478 absorbance in phosphomolybdenum, 0,197 in reducing power and 93,42 mgEAG g-1 in the content of phenolic compounds. With that, suggests its possible use in the pharmaceutical and food industry.