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Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage

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Abstract

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, β-myrcene, and β-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300 min, respectively. The EO obtained in 90 min was efficient against L. casei at 2.5 mg/mL (MIC) and 5.0 mg/mL (MBC), and the 300 min one against L. brevis at 2.5 mg/mL (MIC) and 25 mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300 min was the most efficient among the other extraction times.

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Data Availability

Data supporting the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

This study was financed in part by the National Council for Scientific and Technological Development—Brazil (CNPq), Coordination for the Improvement of Higher Education Personnel—Brazil (CAPES)—Finance Code 001, Research Support Foundation of the State of Rio Grande of Sul—Brazil (FAPERGS) and URI Erechim

Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001, the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)—Project number 431493/2018-9, Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (FAPERGS)—Edital 07/2021—PqG.

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Authors and Affiliations

  1. Food and Chemical Engineering Department, URI Campus de Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709-910, Brazil

    Patrícia Fonseca Duarte, Lucas Henrique do Nascimento, Bruno Fischer, Andreia Menin Lohmann, Valmor José Bandiera, Ilizandra Aparecida Fernandes, Eunice Valduga, Rogério Luis Cansian, Natalia Paroul & Alexander Junges

  2. Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil

    Jacir Dal Magro

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  1. Patrícia Fonseca Duarte
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  2. Lucas Henrique do Nascimento
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Contributions

PFD: Investigation, Methodology, Formal analysis, Writing—original draft. LHdN: Methodology, Formal analysis. AML: Investigation. BF: Investigation, Methodology, Formal analysis. VJB: Formal analysis. IAF: Investigation, Methodology. JDM: Investigation, Methodology, Formal analysis. RLC: Data curation, Writing—review and editing. EV: Formal analysis. NP: Supervision, Methodology, Writing—original draft. AJ: Conceptualization, Supervision, Data curation, Writing—review and editing, Funding Acquisition.

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Correspondence to Alexander Junges.

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Duarte, P.F., do Nascimento, L.H., Fischer, B. et al. Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage. Curr Microbiol 80, 237 (2023). https://doi.org/10.1007/s00284-023-03359-0

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