Processing new HPLC method of determination of iso-alpha acids in beer with direct injection

Beer is a carbonated, fermented alcoholic beverage made from malted barley, water, and yeast, and flavored with hops. The brewing of beer was invented centuries ago and has been continuously developed since then. The attractive flavor of beer changes rapidly upon storage, limiting its shelf life. Various factors, such as foam stability, haze, and microbiological stability, influence beer's overall quality. Iso-alpha acids, formed in beer after hops are added, are responsible for its bitterness and characteristic flavor. The degradation of beer flavoring is mainly due to the vulnerability of iso-alpha acids to light and oxidation. There are several ways to minimize the degradation of these acids: adequate beer packaging, the addition of phenolic compounds with antioxidant properties, and the addition of pure stereoisomers like cis-iso-alpha acids. Interestingly, iso-alpha acids in beer may help prevent dementia and Alzheimer’s disease. Research in mice supports this claim, and iso-alpha acids are known to have antioxidant activities in humans and can improve hyperglycemia. The main aim of this master’s course research is to develop a new HPLC method for the determination and quantification of the level of iso-alpha acids in beer.

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