Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

Stefanello, Flávia Santi; Santos, Clarissa Obem dos; Bochi, Vivian Caetano; Fruet, Ana Paula Burin; Soquetta, Marcela Bromenberg; Dörr, Andréa Cristina; Nörnberg, José Laerte

doi:10.1016/j.foodchem.2017.06.130

Cited by 71 publications

(51 citation statements)

References 36 publications

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“…Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. This phenolic profile differs substantially from results reported by Masisi et al [ 35 ] and Stefanello et al [ 36 ] in wheat grains, wheat bran, barley [ 37 ], and in general in BSG, where hydroxycinnamic acids, ferulic acid, coumaric acid, sinapic acid, and caffeic acid were the main phenolic compounds identified [ 5 , 38 , 39 ]. Other authors identified 4-hydroxy benzoic and protocatechuic acids as the most quatitatively important in BSG extracts using various solvents mixtures.…”

Section: Resultscontrasting

confidence: 92%

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Andrés

Petrón

López

et al. 2020

Foods

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Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different methods: 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2′-azino-bis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS), and reducing power (RP) assays. All the parameters except extraction time promoted different efficiencies for the extraction of antioxidant phenolic compounds. TPC extraction was higher at lower temperatures and lower liquid/solid ratios up to a certain point. In this sense, a decrease in TPC with increasing liquid/solid ratios took place until a 16:1 ratio and a plateau was reached beyond that ratio. The highest DPPH activity was reported for 30–35 °C and 60–90 min extraction and 60–90 min extraction with a 25 mL/g ratio. ABTS values increased as the liquid to solid ratio decreased, being positively correlated with TPC (R = 0.788; p < 0.01). The highest RP was achieved at 30–33 °C extraction temperature and 10–14 mg/mL v/w ratio and at 116–120 min extraction and 16–17 mg/mL ratio. Gallic acid accounted for the majority of the phenolic compounds found, followed by hydroxyphenylacetic acid, epicatechin, and protocatechuic acid. Sinapic, 4-hydroxy benzoic, and syringic acids were also found in lower quantities. Coumaric, vanillic, ferulic, and caffeic acids were present in very small amounts. All the extracts contained phenolics and showed in vitro antioxidant activity, but the extracts obtained by using 30 °C, 121.9 min, and 10 mL/g liquid/solid ratio exhibited the highest content in TPC and antioxidant potential. The aqueous extraction of a potentially bioactive extract from BSG was demonstrated to be an efficient and simple method to recover these value-added compounds.

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Section: Resultscontrasting

confidence: 92%

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Andrés

Petrón

López

et al. 2020

Foods

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“…A scheme of the analytical procedure optimized and validated by the authors is reported in Figure 5 . Lastly, as reported by SantiStefanello et al (2018) the MAE of polyphenols from rice bran performed with alkaline solution showed the best results in terms of total phenolic content when compared to the traditional solid-liquid extraction [ 35 ].…”

Section: Extraction and Clean-upmentioning

confidence: 92%

“…As for the extraction phase, the main obstacle in the quali-quantitative determination of polyphenols in rice is represented by the need to assess chromatographic conditions which can be optimal for analytes belonging to different classes. Although it is difficult to find any kind of uniformity in the broad variety of analytical methods recently proposed, it is safe to say that when both phenolic acids and flavonoids have to be analysed, a single chromatographic run is generally adopted for the separation [ 14 , 15 , 16 , 35 , 36 ]. In this case, C18 columns are usually preferred but analysis can be also performed by means of ODS [ 18 , 37 ] and phenyl columns [ 38 ].…”

Section: Analysis Of the Quali-quantitative Profile Of Phenolic Comentioning

confidence: 99%

“…As for the mobile phase, this is generally composed of the gradient of two solvents: (A) an aqueous solution of acetic acid [ 14 , 15 , 17 , 21 , 39 ] or alternatively, trifluoroacetic acid [ 16 , 40 ] or formic acid [ 10 , 37 ], and (B) acetonitrile or methanol, sometimes acidified with acetic acid or trifluoroacetic acid. Occasionally, more elaborated elution programs involving the use of three different solvents are used for the simultaneous determination of phenolic acids and flavonoids [ 27 , 35 ].…”

Section: Analysis Of the Quali-quantitative Profile Of Phenolic Comentioning

confidence: 99%

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Extraction and Analysis of Phenolic Compounds in Rice: A Review

2018

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Rice represents the main source of calorie intake in many world countries and about 60% of the world population include rice in their staple diet. Whole grain rice, also called brown rice, represent the unpolished version of the more common white rice including bran, germ, and endosperm. Many health-promoting properties have been associated to the consumption of whole grain rice and, for this reason, great attention has been paid by the scientific community towards the identification and the quantification of bioactive compounds in this food item. In this contribution, the last five years progresses in the quali-quantitative determination of phenolic compounds in rice have been highlighted. Special attention has been devoted to the most recent strategies for the extraction of the target compounds from rice along with the analytical approaches adopted for the separation, identification and quantification of phenolic acids, flavonoids, anthocyanins, and proanthocyanidins. More specifically, the main features of the “traditional” extraction methods (i.e., maceration, ultrasound-assisted extraction) have been described, as well as the more innovative protocols involving advanced extraction techniques, such as MAE (microwave-assisted extraction). The predominant role of HPLC in the definition of the phenolic profile has been examined also presenting the most recent results obtained by using mass spectrometry-based detection systems. In addition, the most common procedures aimed to the quantification of the total amount of the cited classes of phenolic compounds have been described together with the spectrophotometric protocols aimed to the evaluation of the antioxidant properties of rice phenolic extracts (i.e., FRAP, DPPH, ABTS and ORAC).

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“…Due to the polyphenol's chemical diversity and its interaction with other matrix constituents, extraction from different plant sources are complex (Masisi et al 2016). Since antioxidant capacity is mainly linked to the concentration of these compounds, it could also be affected as a property of the final extract mixture (Stefanello et al 2018).…”

Section: Antioxidant Activity (Aoa)mentioning

confidence: 99%

Bioactive compounds and antioxidant activities of some cereal milling by-products

et al. 2018

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The present study was performed to evaluate the phytochemicals profiles of some cereal milling by-products such as wheat (bran, germ and shorts), rice (bran, germ and husk) and corn (bran, germ and germ meal) to assess their potentiality as bioactive compounds sources. Distilled water, ethanol, methanol, and acetone separately were used as solvents for the extraction of phytochemicals compounds. The antioxidant activity (AOA), total phenolics content (TPC), and total flavonoids content (TFC) of the extracts were investigated using various in vitro assays. The results showed that tannins content was ranged from 113.4 to 389.5 (mg/100 g sample).The study revealed that TPC and TFC of cereal by-products extracts were significantly different for various solvents. TPC content varied from 366.1 to 1924.9 mg/100 g and TFC content varied from 139.3 to 681.6 mg/100 g. High carotenoids content was observed for corn germ meal and minimum for wheat bran. Distilled water, ethanol and methanol extracts showed significantly different antioxidant activity. Significant variations were observed with regard to AOA of different cereal by-products by using various solvents. The ethanol and methanol were observed to be the best solvents to extract phenolic compounds and antioxidant activity, while acetone extract showed less efficiency. Also, the cereal milling by-products were rich in bioactive compounds and could be used as a value added products.

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Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

Cited by 71 publications

References 36 publications

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Extraction and Analysis of Phenolic Compounds in Rice: A Review

Bioactive compounds and antioxidant activities of some cereal milling by-products

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