Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds


Autoria(s): Moreira, Manuela M.; Morais, Simone; Carvalho, Daniel O.; Barros, Aquiles A.; Delerue-Matos, Cristina; Guido, Luís F.
Data(s)

17/01/2014

17/01/2014

2013

Resumo

The antioxidant activity and phenolic composition of brewer's spent grain (BSG) extracts obtained by microwave-assisted extraction from twomalt types (light and darkmalts) were investigated. The total phenolic content (TPC) and antioxidant activity among the light BSG extracts (pilsen, melano, melano 80 and carared)were significantly different (p b 0.05) compared to dark extracts (chocolate and black types), with the pilsen BSG showing higher TPC (20 ± 1 mgGAE/g dry BSG). In addition, the antioxidant activity assessed by 2,2-diphenyl- 1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and deoxyribose assays decreased as a result of increasing kilning temperatures in the following order: pilsen N melano N melano 80 N carared N chocolate N black. HPLC-DAD/ESI-MS/MS analysis indicated the presence of phenolic acids, such as ferulic, p-coumaric and syringic acids, as well as several isomeric ferulate dehydrodimers and one dehydrotrimer. Chocolate and black extracts, obtained frommalts submitted to the highest kilning temperatures, showed the lowest levels of ferulic and p-coumaric acids. These results suggested that BSG extracts from pilsen malt might be used as an inexpensive and good natural source of antioxidants with potential interest for the food, pharmaceutical and/or cosmetic industries after purification.

Identificador

http://dx.doi.org/10.1016/j.foodres.2013.07.023

0963-9969

http://hdl.handle.net/10400.22/3351

Idioma(s)

eng

Publicador

Elsevier

Relação

Food Research International; Vol. 54, Issue 1

http://www.sciencedirect.com/science/article/pii/S096399691300389X

Direitos

openAccess

Palavras-Chave #Brewer's spent grain #Microwave-assisted extraction #Polyphenols #Antioxidant activity #Kilning temperature #HPLC-DAD/ESI-MS/MS analysis
Tipo

article