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Article

Differences in the Levels of the Selected Phytoestrogens and Stable Isotopes in Organic vs. Conventional Hops and Beer

1
Jožef Stefan Institute, 1000 Ljubljana, Slovenia
2
Jožef Stefan International Postgraduate School, 1000 Ljubljana, Slovenia
3
Institute for Hop Research and Brewing, 3310 Žalec, Slovenia
*
Author to whom correspondence should be addressed.
Academic Editors: Pedro Vitoriano de Oliveira and Fernando Barbosa Júnior
Foods 2021, 10(8), 1839; https://doi.org/10.3390/foods10081839
Received: 13 June 2021 / Revised: 22 July 2021 / Accepted: 4 August 2021 / Published: 9 August 2021
(This article belongs to the Special Issue Food Origin Analysis with Isotope Fingerprints)
Xanthohumol (XN), isoxanthohumol (IX) and 8-prenylnaringenin (8-PN) are important prenylflavonoids present in hops with potential beneficial properties. In this study, we examined differences in the content of XN, IX and 8-PN in hops and beer produced under organic and conventional production regimes. A An ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) method for analysing XN, IX and 8-PN in hops and beer was developed and validated, with LOQ ranging from 0.5 to 10 ng/mL. Finally, we examined 15N/14N and 12C/13C isotope ratios in the hops and beer using isotope ratio mass spectrometry (IRMS). The results show no statistically significant difference in the content of the selected prenylflavonoids between organic and conventionally produced hops and beer—in the whole sample group, as well as between the matched pairs. Stable isotope analysis indicated that only δ15N values are statistically higher in organically produced hops and beer. However, the differentiation according to the type of production could not be made solely based on the δ15N signature, but it could be used to provide supporting evidence. View Full-Text
Keywords: beer; hops; organic; liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS); phytoestrogen; stable isotopes; isotope ratio mass spectrometry (IRMS) beer; hops; organic; liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS); phytoestrogen; stable isotopes; isotope ratio mass spectrometry (IRMS)
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MDPI and ACS Style

Golubović, J.B.; Heath, E.; Košir, I.J.; Ogrinc, N.; Potočnik, D.; Strojnik, L.; Heath, D. Differences in the Levels of the Selected Phytoestrogens and Stable Isotopes in Organic vs. Conventional Hops and Beer. Foods 2021, 10, 1839. https://doi.org/10.3390/foods10081839

AMA Style

Golubović JB, Heath E, Košir IJ, Ogrinc N, Potočnik D, Strojnik L, Heath D. Differences in the Levels of the Selected Phytoestrogens and Stable Isotopes in Organic vs. Conventional Hops and Beer. Foods. 2021; 10(8):1839. https://doi.org/10.3390/foods10081839

Chicago/Turabian Style

Golubović, Jelena B., Ester Heath, Iztok Jože Košir, Nives Ogrinc, Doris Potočnik, Lidija Strojnik, and David Heath. 2021. "Differences in the Levels of the Selected Phytoestrogens and Stable Isotopes in Organic vs. Conventional Hops and Beer" Foods 10, no. 8: 1839. https://doi.org/10.3390/foods10081839

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