HVG Germany: Hopfen




chemie11We want to report separately on a polyphenol which from a medicinal aspect has achieved very promising results in the field of cancer research. It is a flavonoid of the chalcone group, at present only evident in hops and difficult to synthesize.
The xanthohumol is enriched in the lupulin gland of the hop cone. The formation of xanthohumol occurs during the plant development parallel with the bitter acids and, contrary to the other low-molecular polyphenols, there is a direct link: bitter hops generally contain more xanthohumol than aroma hops.

In numerous tests (mostly in vitro) xanthohumol shows an effective anticarcinogenic potential in different directions. The first signs indicate that pharmaceutical companies are showing interest in xanthohumol.

Xanthohumol (XN) can be proved in hops and hop products by using a gradient HPLC. It is more unpolar than the usual polyphenols and appears as hard resin in the Wšllmer fractionation. It is not soluble in CO2, only to a limited extent in water and dissolves well in ethanol. More about it in Hops in the Brewery.


Gradient HPLC to determine the content of xanthohumol and soft resins.

The percentage of xanthohumol content can fluctuate according to the respective variety between 0.3 and 1.0 percentage in weight. Here are some selected examples:

Hallertauer Mittelfrüh
H. Hersbrucker
Tettnang Tettnanger
Spalt Spalter
Saazer Aroma
H. Perle
H.Hallertauer Tradititon
H. Spalter Select
H. Northern Brewer
H. Hallertauer Magnum
H. Taurus
ca. 0,30 %
ca. 0,30 %
ca. 0,35 %
ca. 0,40 %
ca. 0,35 %
ca. 0,60 %
ca. 0,40 %
ca. 0,50 %
ca. 0,75 %
ca. 0,65 %
ca. 1,00 %