Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.22/3351
Título: Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds
Autor: Moreira, Manuela M.
Morais, Simone
Carvalho, Daniel O.
Barros, Aquiles A.
Delerue-Matos, Cristina
Guido, Luís F.
Palavras-chave: Brewer's spent grain
Microwave-assisted extraction
Antioxidant activity
Kilning temperature
Data: 2013
Editora: Elsevier
Relatório da Série N.º: Food Research International; Vol. 54, Issue 1
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.
Peer review: yes
URI: http://hdl.handle.net/10400.22/3351
ISSN: 0963-9969
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S096399691300389X
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