There were determined a content of low molecular polyphenols with antioxidant and positive to human health effects in some hop varieties from crop 2006 and theirs hop granulates and hop extracts, used for production of Polish beer. Analyzed were: Lubelski aroma hop (Polish varietie), Perle aroma hop (German varietie), Marynka bitter hop (Polish varietie), Magnum and Taurus bitter hops (German varieties), hop granulates of type 90 and 45 and hop extracts obtained in liquid CO2 and in ethanol. Using H PLC of Knauer supplied with a UV-diode-array detector (DAD) and software EUROCHROM 2000 Basic Edition V 3.05, on the separated polyphenols, the following were recognized: gallic acid, p-hydroxybenzoic acid, 2,5- dihydroxybenzoic acid, vanillic acid, syringic acid, cinnamic acid, coumaric acid, chlorogenic acid, ferulic acid, catechin, epicatechin and quercetin. The results indicate significant differences in content level of polyphenol ingredients in tested hop varieties and their granulates of type 90 and 45 and their extracts in liquid CO2 and ethanol extracts used in production of Polish beer. The highest level of identified in polyphenols components was detected in Lubelski and Perle, significantly less in Marynka hop and the least in Magnum and Taurus hop. Granulates of type 90 contained similar amount of polyphenols ingredients as hops (Lubelski, Marynka and Magnum) from which they were obtained. Granulates of type 45 contained about 2 x less of those ingredients then their type 90 conterparts from the same hops. Hop extracts obtained in liquid CO2 from Marynka and Lubelski hops reveal much less of polyphenols ingredients than granulate type 90. Hop extracts obtained in ethanol from Lubelski and Marynka hops contained insignificantly less of those ingredients than granulates type 90, at the same token several times more than extracts in liquid CO2 . The content of polyphenols in different hop varieties and their granulates and extracts may be very valuable quality information for establishing beer production usability, stability of taste and flavour, potentially even positive to human health effects.
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