Exploring the bioactive potential of brewers spent grain ohmic extracts

Bonifácio-Lopes, Teresa; Vilas-Boas, Ana A.; Machado, Manuela; Costa, Eduardo M.; Silva, Sara; Pereira, Ricardo N.; Campos, Débora A.; Teixeira, J. A.; Pintado, Manuela

doi:10.1016/j.ifset.2022.102943

Cited by 18 publications

(13 citation statements)

References 66 publications

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“…The low amount, obtained without any pretreatment of the sample, is in good agreement with literature, reporting even lower amounts (1.5 µg/g dry base [25], 1.08 µg/100 g dry matter [10]) in differently pretreated samples. Higher content of catechin were reported for hydro-alcoholic extracts, from 32 to 116 µg/g BSG by using 60% and 80% ethanol, respectively [27]. This comparison highlights the convenience of aqueous extraction of not pretreated BSG.…”

Section: Table 5 Amounts (µG/g Dry Threshes/malt) Of Phenolic Compoun...mentioning

confidence: 61%

“…Many papers were devoted to the identification of the best enzyme or mixture of enzymes to obtain the release of minor constituents, as polyphenols, among which ferulic acid and pcoumaric acid resulted the most abundant [17][18][19][20], and as some amino acids, the most abundant being glutamic acid, proline, arginine and leucine [21]. Due to the interest in natural phenolic compounds for their anticarcinogenic, antinflammatory and antioxidant properties, and in general for their known beneficial health-promoting effects, a particular attention is being paid to the phenolic fraction, analyzed as total phenolic content, seldom as individual components, assayed for antioxidant capacity, but in all cases after enzymatic, chemical, physico-chemical pretreatment of BSG [22][23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

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Phytochemical Characterization of Malt Spent Grain by Tandem Mass Spectrometry also Coupled with Liquid Chromatography: Bioactive Compounds from Brewery By-Products

Matteo¹,

Bortolami²,

Curulli³

et al. 2023

Front. Biosci. (Landmark Ed)

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Background: Brewer's spent grain (BSG) is one of the main by-products of beer industry, little used because of its high moisture making it difficult to transport and store. Mainly used as animal feed and for energy production, the agro-industrial waste have recently attracted attention as source of bioactive compounds, with potential applications in many sectors as food, nutraceutical, pharmaceutical, cosmetic, food packaging. The present work focuses on BSG as potential source of valuable small-size bioactive compounds. Methods: Laboratory-made BSG was obtained by using four base malts for mashing. After drying, BSG was eco-friendly extracted with water and the extracts analyzed by untargeted ElectroSpray Ionization (ESI)-Mass Spectrometry (MS)/Mass Spectrometry (MS) (ESI-MS/MS) infusion experiments and by targeted High Performance Liquid Chromatography-PhotoDiodeArray-ElectroSpray Ionization-Mass Spectrometry (HPLC-PDA-ESI-MS) in Selected Ion Recording (SIR) mode analysis, to investigate the metabolic profile, the phenolic profile, the individual phenolic content, and tryptophan content. Aqueous extracts of malts and wort samples were also analyzed for a comparison. Data were statistically analyzed by ANOVA test. An explorative analysis based on Principal Component Analysis (PCA) was also carried out on malts, wort and threshes, in order to study correlation among samples and between samples and variables. Results: The untargeted ESI-MS/MS infusion experiments provided the mass spectral fingerprint of BSG, evidencing amino acids (γ-aminobutyric acid, proline, valine, threonine, leucine/isoleucine, lysine, histidine, phenylalanine and arginine) and organic and inorganic acids (pyruvic, lactic, phosphoric, valerianic, malonic, 2-furoic, malic, citric and gluconic acids), besides sugars. γ-Aminobutyric acid and lactic acid resulted predominant among the others. The targeted HPLC-PDA-ESI-MS in SIR mode analysis provided the phenolic profile of the polar fraction of BSG, evidenced tryptophan as the main residual metabolite in BSG (62.33-75.35 µg/g dry BSG), and catechin (1.13-4.24 µg/g dry BSG) as the representative phenolic antioxidant of not pre-treated BSG samples. The chemometric analysis of the individual compounds content in BSG, malt and wort evidenced similarities and differences among the samples. Conclusions: As main goal, the phytochemical characterization of BSG from base malts highlighted BSG as a potential source of small biomolecules, as tryptophan and catechin, besides γ-aminobutyric acid and lactic acid, opening to new perspectives of application for BSG. Strategies for their recovery are a future challenge. Moreover, ESI-MS/MS analysis was confirmed as a powerful tool for fast characterization of complex matrix. Last, results obtained by chemometric elaboration of data demonstrated the possibility to monitor a small number of molecules to ensure the quality of a final product.

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Section: Table 5 Amounts (µG/g Dry Threshes/malt) Of Phenolic Compoun...mentioning

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Phytochemical Characterization of Malt Spent Grain by Tandem Mass Spectrometry also Coupled with Liquid Chromatography: Bioactive Compounds from Brewery By-Products

Matteo¹,

Bortolami²,

Curulli³

et al. 2023

Front. Biosci. (Landmark Ed)

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“…Ferulic and p -coumaric are some of the polyphenols that can be present in BSG, but others as 4-hydroxybenzoic, vanillic, gallic and syringic acids and catechin and vanillin. The concentration of these compounds can vary depending on the beer production, as well as, a kind of malt used and production typology [ 1 , 3 , 6 , 24 , 26 , 36 , 37 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

“…When using OHE, the extraction procedure was made according to [ 24 ]. A jacketed static ohmic heater with a volume of 500 mL was used and the voltage controlled using a generator (Agilent 33.220 A, Bayan Lepas, Malaysia, 1 Hz–25 MHz, and 1–10 V) working with a sinusoidal wave at 25 kHz connected to an amplifier (Peavey CS3000, Meridian, MI, USA, 0.3–170 V).…”

Section: Methodsmentioning

confidence: 99%

Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota

Bonifácio-Lopes

Catarino

Vilas-Boas

et al. 2022

Foods

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Brewer’s spent grain (BSG) solid residues are constituted by dietary fibre, protein, sugars, and polyphenols, which can have potential effects on human health. In this study, for the first time, the flours obtained from solid residues of solid-liquid extraction (SLE) and ohmic heating extraction (OHE) were applied throughout the gastrointestinal digestion simulation (GID), in order to evaluate their prebiotic potential and in vitro human gut microbiota fermentation. The results showed that the digestion of BSG flours obtained by the different methods lead to an increase throughout the GID of total phenolic compounds (SLE: from 2.27 to 7.20 mg gallic acid/g BSG—60% ethanol:water (v/v); OHE: 2.23 to 8.36 mg gallic acid/g BSG—80% ethanol:water (v/v)) and consequently an increase in antioxidant activity (ABTS—SLE: from 6.26 to 13.07 mg ascorbic acid/g BSG—80% ethanol:water (v/v); OHE: 4.60 to 10.60 mg ascorbic acid/g BSG—80% ethanol:water (v/v)—ORAC—SLE: 3.31 to 14.94 mg Trolox/g BSG—80% ethanol:water (v/v); OHE: from 2.13 to 17.37 mg Trolox/g BSG—60% ethanol:water (v/v)). The main phenolic compounds identified included representative molecules such as vanillic and ferulic acids, vanillin and catechin, among others being identified and quantified in all GID phases. These samples also induced the growth of probiotic bacteria and promoted the positive modulation of beneficial strains (such as Bifidobacterium spp. and Lactobacillus spp.) present in human faeces. Moreover, the fermentation by human faeces microbiota also allowed the production of short chain fatty acids (acetic, propionic, and butyric). Furthermore, previous identified polyphenols were also identified during fecal fermentation. This study demonstrates that BSG flours obtained from the solid residues of SLE and OHE extractions promoted a positive modulation of gut microbiota and related metabolism and antioxidant environment associated to the released phenolic compounds.

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“…To this end, water, 60% (v/v) ethanol, and the two synthesized DES were evaluated. The hydroethanolic solution was tested for means of comparison, since it is reported to achieve enhanced extraction of polyphenols, compared to other ratios [39][40][41]. Results can be seen in Figure 1.…”

Section: Optimization Of Polyphenols Extractionmentioning

confidence: 99%

An Investigation into Apricot Pulp Waste as a Source of Antioxidant Polyphenols and Carotenoid Pigments

Makrygiannis

Athanasiadis

Bozinou

et al. 2022

Biomass

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The interest in extracting bioactive compounds from food processing waste is growing unabated. Apricots are widely consumed worldwide, and many tons of waste are produced annually. Therefore, apricot pulp waste (APW) may serve as a rich source of bioactive compounds. In the present study, we investigated the extraction of antioxidant polyphenols and carotenoid pigments from APW. In both cases, a response surface methodology was employed, so as to optimize the extraction parameters. As regards polyphenols, it was found that optimum extraction yield (i.e., 28.6 mg gallic acid equivalents per g of dry weight) was achieved using a deep eutectic solvent (comprised of glycerol, citric acid, and L-proline at a molar ratio of 2:1:1), a liquid-to-solid ratio of 100 mL/g, and heating at 80 °C for 155 min. Similarly, optimum extraction of carotenoids (171.2 mg β-carotene equivalents per 100 g of dry weight) was achieved by extracting APW with an n-hexane: acetone: ethanol (2:1:1, v/v/v) mixture at 47 °C for 60 min. The proposed methods were highly efficient and can serve as an alternative to conventional methods employed to date.

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Exploring the bioactive potential of brewers spent grain ohmic extracts

Cited by 18 publications

References 66 publications

Phytochemical Characterization of Malt Spent Grain by Tandem Mass Spectrometry also Coupled with Liquid Chromatography: Bioactive Compounds from Brewery By-Products

Phytochemical Characterization of Malt Spent Grain by Tandem Mass Spectrometry also Coupled with Liquid Chromatography: Bioactive Compounds from Brewery By-Products

Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota

An Investigation into Apricot Pulp Waste as a Source of Antioxidant Polyphenols and Carotenoid Pigments

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