Antioxidant activity of polyphenols extracted from hop used in craft beer

Phenolic compounds, such as phenolic acids and flavonoids are widely distributed in nature and are the most abundant antioxidants in the diet, being the common components of fruits, vegetables, and its derivatives. The biological effects derived from phenolic compounds have been attributed to their antioxidant activity. These compounds may be a major determinant of the antioxidant potentials of foods, and they may, therefore, be a natural source of antioxidants. Beer production is a process that generates various by-products; one of the most common is hop. These by-products can be used in biotechnological processes, such as fermentative processes for the production of value-added compounds as substrates for culturing microorganisms and as raw material for extraction of compounds such as antioxidants. This work is a brief review of food processing wastes, the type of brewery wastes; phenolic compounds of hop, techniques suitable for extracting phenolic compounds, and the evaluation of antioxidant capacity of phenolic compounds extracted from discarded hop.