Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain

Socaci, Sonia; Fărcaș, Anca Corina; Diaconeasa, Zorița; Vodnar, Dan Cristian; Rusu, Bogdan; Tofanä, Maria

doi:10.1016/j.jcs.2018.03.006

Cited by 87 publications

(69 citation statements)

References 30 publications

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“…Of the two organic solvents, acetone provided a higher recovery of phenolic compounds over the entire solvent composition range. Similar results were obtained in other studies on BSG [17,18] or different plant materials, such as spent coffee grounds [22], artichoke waste [31], mango by-products [32] and beetroot [33].…”

Section: Discussionsupporting

confidence: 90%

“…Meneses et al [17] evaluated the effect of different solvents on the extraction of phenolics from BSG and recovered 3.59 mg g −1 (pure water) to 9.9 mg g −1 (aqueous acetone) of total phenolic compounds. In another study by Socaci et al [18], the amount of recovered phenolic compounds ranged from 0.41 mg g −1 (pure ethanol) to 1.14 mg g −1 (aqueous acetone). Although these values are, on average, lower than those found in other fruit or vegetable wastes, such as apple and berry fruit peels [28,29] or spent coffee grounds [30], the large availability throughout the year of BSG at low or no cost makes it a promising raw material for the recovery of phenolic compounds.…”

Section: Discussionmentioning

confidence: 93%

“…Furthermore, the process conditions should be carefully controlled in order to maximize the recovery of bioactives while preserving their functional properties. However, a review of the literature shows that, contrary to other polyphenol-containing materials, scarce attention has so far been paid to the recovery of phenolic compounds from BSG [17,18].…”

Section: Introductionmentioning

confidence: 99%

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Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain

2019

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Brewers’ spent grain (BSG) is the most abundant by-product of the brewing process. BSG is currently disposed of or used as a supplement for animal feed, although it contains significant amounts of bioactive compounds of great interest to the pharmaceutical, cosmetic and food sectors. In this study we investigate the feasibility of using a simple solvent extraction procedure to recover phenolic antioxidants from BSG. Acetone–water and ethanol–water mixtures were used as extraction solvents. Phenolic extracts obtained by treatment of BSG with the two solvent systems were characterized in terms of total phenolics and antioxidant activity. For both systems, the extraction yield was maximum at 60% (v/v) organic solvent concentration. At all solvent compositions, mixtures containing acetone provided higher extraction yields. As suggested by the strong correlation between the antioxidant activity of BSG extracts and their phenolic content, the antioxidant capacity of the extracts can be mainly attributed to polyphenols. Overall, the obtained results strongly support the exploitation of BSG as a source of phenolic antioxidants and the possibility of recovering them by a mild and green extraction process.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain

2019

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“…63 to 114 mg GAE/100 gDW). These concentrations are almost twice as high as Socaci et al [31] reported (ca. 60 mg GAE/100 gDW) in water-extracted BSG samples, but very similar to what was found with the best extraction mixture of acetone and water (114 mg/100 gDW).…”

Section: Discussionmentioning

confidence: 41%

Processing of brewing by-products to give food ingredient streams

Bjerregaard

Charalampidis

Frøding

et al. 2019

Eur Food Res Technol

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Very large amounts of brewer's spent grains (BSG) are produced in the world which is usually considered as a waste, or animal feed, rather than food for humans. Here, we report, for the first time, a new process at pilot scale for the separation of brewer's spent grain and trub to solid and liquid streams that can be used in foods. A new type of continuous rotary drum press was used to process hot BSG to produce a liquid filtrate and a filter cake stream. Analysis showed that of the starting mass of BSG (ca. 120 kg), the liquid filtrate composed 50% of the mass, and the filter cake fraction composed 50% of the mass. The dry weight (DW) content of the BSG increased from 23 to over 35%. This led to concentration of insoluble dietary fibre (from 38 to 54%) and phenolics in the filter cake (from 102 to 150 mg/100 g DW as gallic acid equivalents). No fractionation of soluble species such as proteins occurred. Centrifugation of the filtrate from the rotary drum press led to a clarified supernatant stream and a paste. Concentration of insoluble dietary fibre and phenolics occurred in the paste (from 5 to 14% of DW and 61 to 114 mg/100 g DW as gallic acid equivalents), whereas soluble fibre and protein did not selectively partition. Given that the unit operations used here are scaleable and approved for food production, an industrially feasible route now exists to process brewers spent grains to ingredients.

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“…Broadly, functional food refers to any food or food ingredient that may provide a health benefit beyond the nutritional ones. The market of functional foods covers foods that contain bioactive molecules such as polyunsaturated fatty acids [13], plants' primary or secondary metabolites (polyphenols, anticipants, carotenoids, phytosterols [14][15][16][17][18][19][20], probiotics and/or prebiotics [21,22] and others (Figure 1)).…”

Section: Consumer Behavior: General Overviewmentioning

confidence: 99%

Valuable Food Molecules with Potential Benefits for Human Health

Salanță¹,

Uifălean²,

Iuga³

et al. 2020

The Health Benefits of Foods - Current Knowledge and Further Development

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The rapid development in the food supply chain has led to increased interest for quality in the food sector. In the last two decades, the human health and food safety have become essential. Health problems are highly related to diet and nutritional habits. The connection between nutrition and the development of various health problems is even more noticeable when close attention is given to every age group. Regarding the chemical composition of foods, a large number of bioactive compounds present in plants, fruits, vegetables, dairy products, meat, and fish are currently known. Bioactive compounds from food play an important role in prevention of illnesses. Covering essential aspects of health benefits of foods, the present chapter underlies without being exhaustive, the potential of valuable compounds such as soy isoflavones, phytochemicals, polysaccharides, probiotics, prebiotics, lipids, and marine proteins to be used as an effective prevention strategy for developing various human cancers, cardiovascular diseases, diabetes, and metabolic disorders.

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Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain

Cited by 87 publications

References 30 publications

Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain

Water–Organic Solvent Extraction of Phenolic Antioxidants from Brewers’ Spent Grain

Processing of brewing by-products to give food ingredient streams

Valuable Food Molecules with Potential Benefits for Human Health

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