Purification of Spent Hop Cone (Humulus lupulus L.) Extract with Xanthohumol Using Mesoporous Superparamagnetic Iron Oxide Nanoparticles

Antioxidants, Journal Year: 2025, Volume and Issue: 14(3), P. 314 - 314

Published: March 5, 2025

(1) Background: Over 90% of hop crops are currently used in beer production, with a small part the cosmetics and pharmaceutical industries. Spent hops as waste product contain one strongest antioxidants, xanthohumol. The aim study was to purify spent extracts by magnetic dispersive extraction using iron oxide nanoparticles (IONP) obtain pure xanthohumol; (2) Methods: extract from obtained after supercritical carbon dioxide prepared ultrasound-assisted utilizing different solvents, i.e., ethyl acetate, propanol, acetone, 80% methanol, acetate-methanol (1:1, v/v), propanol-methanol v/v). hydrodynamic diameters zeta potential IONPs before incubation were measured dynamic light scattering (DLS). analyzed reversed-phase high-performance liquid chromatography (HPLC). Isolated xanthohumol identified based on DAD spectrum range 200-600 nm Fourier transform infrared spectroscopy/attenuated total reflectance (FT-IR/ATR); antioxidant activity assessed SNPAC (Silver Nanoparticle Antioxidant Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl radical), FRAP (Ferric Reducing Power) assays, well phenolic content (TPC) flavonoid (TFC). (3) Results: amount added IONPs, kind solvent, contact time optimized. We found that MeOH (865 µg IONPs/g hops) at room temperature for 48 h contains 74.61% initial content, providing final concentration 43 mL-1. (4) Conclusions: proposed method allows purification obtaining product, namely xanthohumol, wide practical applications medicine, pharmacy, cosmetics, agriculture. This is clear evidence usefulness IONP an effective sorbent. use residues brewing industry, biomass cones valuable substance.

Language: Английский

Natural Solutions for Food Safety: Antibacterial activity of Xanthohumol against food spoilage microorganisms and foodborne pathogens and its application prospect in food

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105767 - 105767

Published: Dec. 1, 2024

Language: Английский