Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

On the Reaction of Lupulones, Hops beta-Acids, with 1-Hydroxyethyl Radical

Full text
Author(s):
de Almeida, Natalia E. C. [1] ; do Nascimento, Eduardo S. P. [1] ; Cardoso, Daniel R. [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Inst Quim Sao Carlos, BR-13560970 Sao Carlos, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Journal of Agricultural and Food Chemistry; v. 60, n. 42, p. 10649-10656, OCT 24 2012.
Web of Science Citations: 9
Abstract

Lupulones, hops beta-acids, are one of the main constituents of the hops resin and have an important contribution to the overall bacteriostatic activity of hops during beer brewing. The use of lupulones as natural alternatives to antibiotics is increasing in the food industry and also in bioethanol production. However, lupulones are easy oxidizable and have been shown to be very reactive toward 1-hydroxyethyl radical with apparent bimolecular rate constants close to diffusion control k = 2.9 x 10(8) and 2.6 x 10(8) L mol(-1) s(-1) at 25.0 +/- 0.2 degrees C in ethanol water solution (10% of ethanol (v/v)) as probed by EPR and ESI-IT-MS/MS spin-trapping competitive kinetics, respectively. The free energy change for an electron-transfer mechanism is Delta G degrees = 106 kJ/mol as calculated from the oxidation peak potential experimentally determined for lupulones (1.1 V vs NHE) by cyclic voltammetry and the reported reduction potential for 1-hydroxyethyl radical. The major reaction products identified by LC-ESI-IT-MS/MS and ultrahigh-resolution accurate mass spectrometry (orbitrap FT-MS) are hydroxylated lupulone derivatives and 1-hydroxyethyl radical adducts. The lack of pH dependence for the reaction rate constant, the calculated free energy change for electron transfer, and the main reaction products strongly suggest the prenyl side chains at the hops beta-acids as the reaction centers rather than the beta,beta'-triketone moiety. (AU)

FAPESP's process: 11/51555-7 - Bread and meat for the future
Grantee:Daniel Rodrigues Cardoso
Support type: Regular Research Grants
FAPESP's process: 09/54040-8 - Acquisition of a high-resolution Orbitrap mass spectrometer for the discovery and structural analysis of biologically active compounds: applications in proteomics, biomarkers, synthesis, isolation, and characterization of natural products, studies of redox systems in food and enzymatic synthesis
Grantee:Emanuel Carrilho
Support type: Multi-user Equipment Program
FAPESP's process: 11/09273-4 - Reactivity of terpenes and prenylflavonoids towards radicals formed during the aging process of beer
Grantee:Natália Ellen Castilho de Almeida
Support type: Scholarships in Brazil - Doctorate