In-vitro antioxidant activity is neither a health-benefit result nor proof of whiskey sensory improvement. Preserve tentative identification and distinguish this assay from finished-beverage flavor stability.
Hop solids, chromatographic fractions, DPPH assay and HPLC-ESI-MS; Figure1 PDF210, structures211 and long identification table212–221. Two authors affiliated with MillerCoors.
Fractionation of hop-derived polyphenols linked several fractions to strong DPPH radical-quenching activity. Total polyphenol amount and antioxidant response were not interchangeable; mass-spectral assignments included tentative structures and unassigned compounds.
223
206
Chapter 14; PDF-page numbering
All chapter text read; visual check of relevant figures, schemes and key tables completed September11,2026. PDF-page sequence used. Scientific uncertainties retained in Annotation.
No access
Evidence
Fractionation of hop-derived polyphenols linked several fractions to strong DPPH radical-quenching activity. Total polyphenol amount and antioxidant response were not interchangeable; mass-spectral assignments included tentative structures and unassigned compounds.
Location and context
Patricia M. Aron, Patrick L. Ting, and Thomas H. Shellhammer. Chapter 14: HPLC-ESI-MS Identification of Hop-Derived Polyphenols That Contribute Antioxidant Capacity and Flavor Potential to Beer. Supplied PDF 206–223.
Hop solids, chromatographic fractions, DPPH assay and HPLC-ESI-MS; Figure1 PDF210, structures211 and long identification table212–221. Two authors affiliated with MillerCoors.
Annotation
In-vitro antioxidant activity is neither a health-benefit result nor proof of whiskey sensory improvement. Preserve tentative identification and distinguish this assay from finished-beverage flavor stability.
Verification checklist
Verified as an accurate representation of this source, not an independent replication of its results.