Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

Maia, Ingrid da Costa; D’Almeida, Carolina Thomaz dos Santos; Freire, Denise Maria Guimarães; Cavalcanti, Elisa D.C.; Cameron, Luiz Cláudio; Dias, Juliana; Ferreira, Mariana Simões Larraz

doi:10.1016/j.lwt.2020.110136

Cited by 23 publications

(12 citation statements)

References 35 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: Hplc Analysis Of Phenolic Compoundscontrasting

confidence: 78%

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: Hplc Analysis Of Phenolic Compoundscontrasting

confidence: 78%

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. niger and Rhizopus oligosporus SSF Phenolic compounds (mainly isoquercitrin, cinnamic acids and rutin) and flavonoids [15] Chokeberry pomace A. niger and R. oligosporus SSF Polyphenols and flavonoids [16] Grape, apple and pitahaya by-products Rhizomucor miehei NRRL5282 SSF Phenolic compounds [17] Grape pomace Actinomucor elegans and Umbelopsis isabellina SSF γ-linolenic acid, carotenoids, phenolic compounds and flavonoids [18] Wheat and oat bran Saccharomyces cerevisiae SSF Polyphenols [19] Peanut meal Bacillus subtilis SmF Antioxidant peptides [20] Peanut press cake Aspergillus awamori SSF Phenols and flavonoids [21] Brewer's spent grain A. awamori, Aspergillus oryzae, Aspergillus terreus, A. niger and R. oryzae SSF Phenolic compounds (mainly ferulic, p-coumaric and caffeic acids) [22] Barley bran A. oryzae SSF Phenolic compounds [23] Wheat bran Enterococcus faecalis M2 SSF Phenols, flavonoids and alkylresorcinols [24] Rice starch extraction by-product Bacillus spp.…”

Section: Fermentation Processesmentioning

confidence: 99%

“…Sadh et al [21] reported an increase in antioxidant compounds such as phenols and flavonoids when fermenting peanut press cake with Aspergillus awamori. Da Costa Maia et al [22] applied SSF to brewer's spent grain, using several fungi strains to increase the recovery of phenolic compounds. The most effective fungus was Aspergillus oryzae, and the main extracted polyphenols were ferulic, p-coumaric, and caffeic acids.…”

Section: Antioxidantsmentioning

confidence: 99%

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

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Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.

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“…Phenolic compounds are currently the focus of much attention due to their important antioxidant and antiradical properties [ 21 , 22 ]. A few studies have investigated brewer’s spent grain (BSG) as a source of bioactive phenolic compounds such as hydroxycinnamic acids, especially ferulic and p-coumaric acids [ 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

Chetrariu

Dabija

2021

Molecules

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In order to extract antioxidant phenolic compounds from spent grain (SG) two extraction methods were studied: the ultrasound-assisted method (US) and the Ultra-Turrax method (high stirring rate) (UT). Liquid to solid ratios, solvent concentration, time, and temperature/stirring rate were optimized. Spent grain extracts were analyzed for their total phenol content (TPC) (0.62 to 1.76 mg GAE/g SG DW for Ultra-Turrax pretreatment, and 0.57 to 2.11 mg GAE/g SG DW for ultrasound-assisted pretreatment), total flavonoid content (TFC) (0.6 to 1.67 mg QE/g SG DW for UT, and 0.5 to 1.63 mg QE/g SG DW for US), and antioxidant activity was measured using 2, 2-diphenyl-2-picrylhydrazyl (DPPH) free radical (25.88% to 79.58% for UT, and 27.49% to 78.30% for UT). TPC was greater at a high stirring rate and high exposure time up to a certain extent for the Ultra-Turrax method, and at a high temperature for the ultrasound-assisted method. P-coumaric acid (20.4 ± 1.72 mg/100 SG DW for UT, and 14.0 ± 1.14 mg/100 SG DW for US) accounted for the majority of the phenolic found compounds, followed by rosmarinic (6.5 ± 0.96 mg/100 SG DW for UT, and 4.0 ± 0.76 mg/100 SG DW for US), chlorogenic (5.4 ± 1.1 mg/100 SG DW for UT, and non-detectable for US), and vanillic acids (3.1 ± 0.8 mg/100 SG DW for UT, and 10.0 ± 1.03 mg/100 SG DW for US) were found in lower quantities. Protocatechuic (0.7 ± 0.05 mg/100 SG DW for UT, and non-detectable for US), 4-hydroxy benzoic (1.1 ± 0.06 mg/100 SG DW for UT, and non-detectable for US), and caffeic acids (0.7 ± 0.03 mg/100 SG DW for UT, and non-detectable for US) were present in very small amounts. Ultrasound-assisted and Ultra-Turrax pretreatments were demonstrated to be efficient methods to recover these value-added compounds.

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Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

Cited by 23 publications

References 35 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)

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

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