Green extraction of phenolic compounds from Perle Hallertau and Nuggets hop pellets

Operation conditions to recover and quantify active compounds from Perle Hallertau (PH) Nuggets (N) hops, following a sequential combination of ultrasound microwave assisted ethanolic extraction were studied. Ultrasound treatment (55 °C, 60% ethanol, 30 minutes) allowed extracts with phenolic contents 160.43 mg GAE/g extract ABTS radical scavenging capacity equivalent 400.24 Trolox/g for PH. Optimal N found at 55 using ethanol 120 minutes (98.80 extract) 40% 180 min (370.00 extract). The remaining solids further processed under (130–190 5 the optimal results obtained 190 °C PH (77.11 98.67 (226.96 368.72 Results provided hops pellets as rich source that could be suitable food no industry applications.