Extraction of Polyphenols in Hop Bract Part Discharged from Beer Breweries

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Wastes discharged from beer breweries are mainly composed of malt and hop. The nutritional value of malt is quite high and, consequently, it is recycled as feed for domestic animals; however, the nutritional value of hop as feed is not so high. A new utilization method for hop waste is therefore required. In this experiment, it is found that Procyanidin, a polymer composed of catechins, is abundantly contained in hop bract part and hop itself. This research deals with the extraction of total polyphenols, catechin, and procyanidin from hop bract part under various extraction conditions. When ethanol was used as the extract solvent, about 30% of the total extracted polyphenols was procyanidin, showing that ethanol has the highest selectivity for procyanidin. The extraction of all polyphenols, catechin, and procyanidin was conducted in about 10 min at a temperature of 293–333 K and with horizontal shaking at 130 rpm. The amount of each polyphenol extracted increased with increasing temperature. The total amount of catechin extracted reached a maximum at an extraction temperature of 333 K. Compared with tea, more polyphenols were shown to be contained in the hop bract part. A continuous extraction process for collection of the polyphenols contained in the hop bract part using a modified mixer-settler extractor device is described and the fundamental performance of the presented extractor was examined.http://ci.nii.ac.jp/naid/10018244019

Wastes discharged from beer breweries are mainly composed of malt and hop. The nutritional value of malt is quite high and, consequently, it is recycled as feed for domestic animals; however, the nutritional value of hop as feed is not so high. A new utilization method for hop waste is therefore required. In this experiment, it is found that Procyanidin, a polymer composed of catechins, is abundantly contained in hop bract part and hop itself. This research deals with the extraction of total polyphenols, catechin, and procyanidin from hop bract part under various extraction conditions. When ethanol was used as the extract solvent, about 30% of the total extracted polyphenols was procyanidin, showing that ethanol has the highest selectivity for procyanidin. The extraction of all polyphenols, catechin, and procyanidin was conducted in about 10 min at a temperature of 293–333 K and with horizontal shaking at 130 rpm. The amount of each polyphenol extracted increased with increasing temperature. The total amount of catechin extracted reached a maximum at an extraction temperature of 333 K. Compared with tea, more polyphenols were shown to be contained in the hop bract part. A continuous extraction process for collection of the polyphenols contained in the hop bract part using a modified mixer-settler extractor device is described and the fundamental performance of the presented extractor was examined.

収録刊行物

  • Journal of chemical engineering of Japan  

    Journal of chemical engineering of Japan 39(9), 956-962, 2006-09-01 

    社団法人 化学工学会

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各種コード

  • NII論文ID(NAID)
    10018244019
  • NII書誌ID(NCID)
    AA00709658
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    00219592
  • NDL 記事登録ID
    8058162
  • NDL 雑誌分類
    ZP1(科学技術--化学・化学工業)
  • NDL 請求記号
    Z53-R395
  • データ提供元
    CJP書誌  NDL  IR  J-STAGE 
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