{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,19]],"date-time":"2026-06-19T04:47:25Z","timestamp":1781844445310,"version":"3.54.5"},"reference-count":38,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,3,5]],"date-time":"2022-03-05T00:00:00Z","timestamp":1646438400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Processes"],"abstract":"<jats:p>In this work, selections of seven international hop varieties and three craft beers obtained from them were analyzed by SPME-GC\/MS techniques with the aim to describe their volatile chemical profile. The brewing process was also reported. Furthermore, the hop extracts and beers were investigated to determine their flavonoid and polyphenol content and to evaluate their antioxidant power by DPPH and ABTS assays. The findings showed the presence of compounds belonging to different chemical classes such as monoterpenes, sesquiterpenes, alcohols, esters and fatty acids. In particular, sesquiterpenes were the main compounds with \u03b2-caryophyllene (from 1.7 to 16.2%) and humulene (from 10.8 to 43.9%) as the major components in all varieties of dried hop cones investigated. On the contrary, with the exception for the Pacific sample, monoterpenes were the class of compounds that were more abundant in the hop extracts and, among these, \u03b2-myrcene appeared to be the predominant constituent (from 31.8 to 71.4%). Regarding the craft beers obtained by adding these hop varieties, some differences in the qualitative and quantitative volatile composition have been found. All hop samples showed a high scavenging potential against both radicals. In the case of DPPH, the obtained IC50 values ranged from 0.027 to 0.047 mg\/mL while they varied between 0.023 and 0.134 mg\/mL by the ABTS assay. A positive correlation was found with polyphenol and flavonoid contents. Among beer samples, ACD was the richest one in polyphenols (292.0 mg GAE\/100 mL beer) and flavonoids (5.8 mg QE\/100 mL beer) and the most powerful against DPPH\u2022 and ABTS\u2022+ radicals with IC50 values equal to 4.969 and 0.198 v\/v%, respectively.<\/jats:p>","DOI":"10.3390\/pr10030517","type":"journal-article","created":{"date-parts":[[2022,3,6]],"date-time":"2022-03-06T20:40:02Z","timestamp":1646599202000},"page":"517","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["From Hops to Craft Beers: Production Process, VOCs Profile Characterization, Total Polyphenol and Flavonoid Content Determination and Antioxidant Activity Evaluation"],"prefix":"10.3390","volume":"10","author":[{"given":"Matteo","family":"Iannone","sequence":"first","affiliation":[{"name":"Circolo ARCI La Staffetta, 56011 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8876-6331","authenticated-orcid":false,"given":"Elisa","family":"Ovidi","sequence":"additional","affiliation":[{"name":"Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7557-9473","authenticated-orcid":false,"given":"Sara","family":"Vitalini","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Environmental Sciences, Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"},{"name":"Phytochem Lab, Department of Agricultural and Environmental Sciences, Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"},{"name":"National Interuniversity Consortium of Materials Science and Technology (INSTM), Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7680-7404","authenticated-orcid":false,"given":"Valentina","family":"Laghezza Masci","sequence":"additional","affiliation":[{"name":"Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"Marianelli","sequence":"additional","affiliation":[{"name":"Circolo ARCI La Staffetta, 56011 Pisa, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5063-1236","authenticated-orcid":false,"given":"Marcello","family":"Iriti","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Environmental Sciences, Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"},{"name":"Phytochem Lab, Department of Agricultural and Environmental Sciences, Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"},{"name":"National Interuniversity Consortium of Materials Science and Technology (INSTM), Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"},{"name":"Center for Studies on Bioispired Agro-Environmental Technology (BAT Center), Universit\u00e0 degli Studi di Milano, 20133 Milan, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonio","family":"Tiezzi","sequence":"additional","affiliation":[{"name":"Department for the Innovation in Biological, Agrofood and Forestal Systems, Tuscia University, 01100 Viterbo, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8535-0533","authenticated-orcid":false,"given":"Stefania","family":"Garzoli","sequence":"additional","affiliation":[{"name":"Department of Drug Chemistry and Technology, Sapienza University, 00185 Rome, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,5]]},"reference":[{"key":"ref_1","first-page":"591","article-title":"Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer","volume":"4","author":"Carvalho","year":"2009","journal-title":"Nat. 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