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- W3202534482 abstract "The main precursors of bitter principles of beer are α-acids, followed by β-acids. Determination of their content in hop cones and their derivatives is an essential part of brewing. HPLC-UV is the preferred technique when a more precise quantification of some specific bitter acids are required. However, current methods do not allow the proper quantification of all the six major α- and β-acids; furthermore, these multi-step methods generate considerable volumes of chemical waste. In this work, a new UHPLC-UV protocol was developed and compared side-by-side with reference, considering traditional and sustainability parameters. Baseline separations were achieved for the six major bitter acids and xanthohumol, while a greener and faster sample preparation procedure was developed. The new validated procedure could be adopted for quality control of hops and their derivative products with enhanced sample throughput and with a potential gain in the safety of the analyst." @default.
- W3202534482 created "2021-10-11" @default.
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- W3202534482 date "2022-03-01" @default.
- W3202534482 modified "2023-10-17" @default.
- W3202534482 title "An efficient, fast, and green procedure to quantify α- and β-acids and xanthohumol in hops and their derived products" @default.
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- W3202534482 doi "https://doi.org/10.1016/j.foodchem.2021.131323" @default.
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