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

2013Journal article Open access
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dc.contributor.authorMoreira, Manuela M.
dc.contributor.authorMorais, Simone
dc.contributor.authorCarvalho, Daniel O.
dc.contributor.authorBarros, Aquiles A.
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorGuido, Luís F.
dc.date.accessioned2014-01-17T15:04:43Z
dc.date.available2014-01-17T15:04:43Z
dc.date.issued2013
dc.description.abstractThe 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.por
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2013.07.023
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.22/3351
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.ispartofseriesFood Research International; Vol. 54, Issue 1
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S096399691300389Xpor
dc.subjectBrewer's spent grainpor
dc.subjectMicrowave-assisted extractionpor
dc.subjectPolyphenolspor
dc.subjectAntioxidant activitypor
dc.subjectKilning temperaturepor
dc.subjectHPLC-DAD/ESI-MS/MS analysispor
dc.titleBrewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compoundspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage388por
oaire.citation.issueIssue 1por
oaire.citation.startPage382por
oaire.citation.titleFood Research Internationalpor
oaire.citation.volumeVol. 54por
person.familyNameMorais
person.familyNameDelerue-Matos
person.givenNameSimone
person.givenNameCristina
person.identifier1598822
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id7007053747
person.identifier.scopus-author-id6603741848
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9

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