Impact of Copper-Based Fungicides on the Antioxidant Quality of Ethanolic Hop Extracts

Hops contain a variety of compounds possessing antioxidant capacity including phenolic and polyphenolic compounds as well as α- and β- acids. These compounds may contribute to the oxidative stability of beer during brewing and storage. Hop plants may be treated with copper-based fungicides (CBFs) which have been shown to increase the total copper content of harvested hop cones; however, copper ions are well known to catalyze the generation of reactive oxygen species production in beer and may negatively impact its oxidative stability. Increased copper content in CBF-treated hops has been previously shown to have deleterious effects on the aroma quality of hops and beer. The impact of CBFs on the antioxidant content and quality of hops has not been previously investigated. In this study, ethanolic extracts of CBF-treated hops are evaluated for their metal content and antioxidant quality in order to determine whether excess copper from CBF treatment negatively impacts their antioxidant capacity.

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Work Title Impact of Copper-Based Fungicides on the Antioxidant Quality of Ethanolic Hop Extracts
Open Access
  1. Benjamin J. Chrisfield
  2. Helene Hopfer
  3. Ryan J. Elias
License CC BY-NC-ND 4.0 (Attribution-NonCommercial-NoDerivatives)
Work Type Article
  1. Elsevier BV
Publication Date September 2021
Publisher Identifier (DOI)
  1. 10.1016/j.foodchem.2021.129551
  1. Food Chemistry
Deposited September 09, 2021




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Version 1

  • Created
  • Added Chrisfield_etal_2021_FoodChemistry-1.pdf
  • Added Creator Benjamin J. Chrisfield
  • Added Creator Helene Hopfer
  • Added Creator Ryan J. Elias
  • Published
  • Updated
  • Updated