Hop (Humulus lupulus L.) Essential Oils and Xanthohumol Derived from Extraction Process Using Solvents of Different Polarity

This study evaluates the content of essential oils (EOs) and prenylated flavonoid Xanthohumol (XN) in extracts Slovenian hops, cultivar Aurora, obtained by using fluids different polarity. It is a continuation our previous work, investigating extraction bitter acids from hops. Extraction was conducted semi-continuously, sub- supercritical polarity, i.e., carbon dioxide (CO2) propane as non-polar dimethyl ether (DME) polar solvent. The experiments explored temperature range between 20 °C 80 pressures ranging 50 bar to 150 bar. XN analysed high-performance liquid chromatography demonstrated largest concentration DME. In order analyse EO components extracts, connected with distinct odour, steam distillation performed GC analysis employed. Hop oil derived CO2 at specific conditions, had highest relative linalool, β-caryophyllene α-humulene, all other five selected (myrcene, geraniol, farnesene, α-selinene δ-cadinene). investigated DME similar that extracts.