Study of the Polyphenolic Compound Composition in Wild and Cultivated Common Hop (Humulus Lupulus L.) In the Territory of the Russian Federation.pdf

The qualitative and quantitative composition of polyphenolic compounds in cultivated and wild samples of Humulus lupulus L. leaves and cones was studied using high-performance liquid chromatography (HPLC) and spectrophotometry. A comparative analysis of the qualitative composition of polyphenolic compounds in the leaves and cones of Humulus lupulus was carried out. The presence of flavonoids (rutin, cynaroside, hyperoside, dihydroquercetin, quercetin, kaempferol, luteolin), phenolcarboxylic acid derivatives (gallic, chlorogenic, chicoric, caffeic, neochlorogenic, ferulic, cinnamic acids), tannins (tannin, epigallocatechin gallate, epicatechin), coumarins (coumarin, umbelliferone),stilbenes (resveratrol), and isoflavonoids (genistin, genistein, daidzein) was determined in hop leaves and cones. The results of the study demonstrate the potential of further investigation of hop leaves as an additional source of polyphenolic compounds.