科研之友
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摘要
This study aims to evaluate the total antioxidant activity and hydroxyl free radical scavenging activities of hops and their products. Dried hop cones of five varieties (SA-1, Chinook, Nugget, Marco Polo, and Tsingdao) were used in the study. The hop extracts were prepared with hot water, ethanol, and CO, as a solvent. The antioxidant activities of hop bitter acids, isomerized hop bitter acids, hop oil, and hexahydro-beta-acids also were evaluated, and di-tert-butylated hydroxytoluene and rutin were used for comparison. Antioxidant activities of samples were evaluated using two complementary in vitro assays: inhibition of hydroxyl radicals and protection of a P-carotene-linoleic acid model system. All hop samples showed varying degrees of antioxidant capacity and hydroxyl radical scavenging at the tested level; hop cc-acids exhibited significant hydroxyl radical scavenging, as well as antioxidant activity, in vitro. In ethanol and CO2 extracts, Marco Polo showed the highest antioxidant capacity and hydroxyl radical scavenging activity.
