Phytochemical Characterization of Native New Mexico Hops

Abstract

Neomexicanus hops (Humulus lupulus var. neomexicanus) are receiving increased attention within the craft beer and nutraceutical industries. Characterization of bittering acids and essential oils in two neomexicanus varieties revealed wide ranges of bittering acid compositions and distinct essential oil profiles compared with ‘Cascade’ common hops (H. lupulus). Total phenolic content (TPC), expressed as gallic acid equivalent (GAE), in neomexicanus hops ranged from 50 to 100 mg·g−1 GAE, consistently higher than published literature values for hop TPC (2 to 50 mg·g−1 GAE). Results indicate that, compared with ‘Cascade’, neomexicanus hops have unique phytochemical characteristics, which may lead to new applications in brewing and nutraceutical fields.

Keywords

• bittering acids
• brewing chemistry
• essential oils
• humulus lupulus var. neomexicanus
• polyphenols