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

Zuorro, Antonio; Iannone, Annalaura; Lavecchia, Roberto

doi:10.3390/pr7030126

Cited by 73 publications

(62 citation statements)

References 41 publications

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“…Another important point to emphasize is the dependence of the extraction efficiency on solvent composition. The existence of an optimal composition, close to 70% (v/v) ethanol for corn husks, has been evidenced in studies on different plant materials such as spent coffee grounds [54], mango by-products [55], brewers' spent grain [56], bilberry residues [57], and artichoke waste [58]. Several factors are likely to be involved, such as solvent affinity for the extracted compounds and various indirect effects of the solvent on the plant tissue.…”

Section: Discussionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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Corn husks are an important byproduct of the corn processing industry. Although they are a rich source of bioactive compounds, especially flavonoids, corn husks are usually disposed of or used as animal feed. In this paper, we investigate their recovery by an enzyme-assisted extraction process consisting of a pretreatment of the plant material with cellulase followed by solvent extraction with aqueous ethanol. A four-factor, three-level Box–Behnken design combined with the response surface methodology was used to optimize the enzyme dosage (0.3–0.5 g/100 g), incubation time (1.5–2.5 h), liquid-to-solid ratio (30–40 mL g−1) and ethanol concentration in the solvent (60–80% v/v). Under the optimal conditions, about 1.3 g of total flavonoids per 100 g of dry waste were recovered. A statistical analysis of the results was performed to provide a quantitative estimation of the influence of the four factors, alone or in combination, on the extraction yields. Overall, the results from this study indicate that corn husks are a valuable source of flavonoids and that they can be easily recovered by a sustainable and environmentally friendly extraction process.

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Section: Discussionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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“…In this sense, the challenge is to increase the efficient collection of PC-rich extracts with high bioactivity by the optimization of the extraction process. Thus far, conventional solid/liquid extraction was often used, employing as an extraction solvent a mixture of acetone and water in proportions from 50/50 to 80/20 [4,8,18,19] due to the large number of OH groups in PCs. In addition, bath-ultrasound-assisted extraction is the most used extraction technique.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

et al. 2019

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Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of proanthocyanidins, among other phenolic compounds. However, literature on these compounds in BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode extraction up, response surface methodology (RSM) was used to study the effects of three factors, namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20 acetone/water (v/v), 55 min, and 400 W. The established method allows the extraction of 1.01 mg/g dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than conventional extraction.

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“…Biological activity of these residues makes long term storage difficult. The literature reports ongoing work on various new ways of using BSG, including extraction of polyphenols [10,11], other anti-oxidants [12,13], functional cardioprotective lipids for pharmaceutic use [14], proteins [15], fodder for edible insects [16], material for disposable trays [17], natural rubber modifier [18], as well as feedstock for production of pigments [19] and biochar, for subsequent use as soil amendment [20] or sustainable material for electrodes [21].The potential use of this residue as a fuel has been suggested by several authors so far [7][8][9]22,23]. The relatively high initial moisture content of spent grain makes hydrothermal valorization techniques the most sensible choice [8,9].…”

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confidence: 99%

HTC of Wet Residues of the Brewing Process: Comprehensive Characterization of Produced Beer, Spent Grain and Valorized Residues

et al. 2020

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Steady consumption of beer results in a steady output of residues, i.e., brewer's spent grain (BSG). Its valorization, using hydrothermal carbonization (HTC) seems sensible. However, a significant knowledge gap regarding the variability of this residue and its influence on the valorization process and its potential use in biorefineries exists. This study attempted to fill this gap by characterization of BSG in conjunction with the main product (beer), taking into accounts details of the brewing process. Moreover, different methods to assess the performance of HTC were investigated. Overall, the differences in terms of the fuel properties of both types of spent grain were much less stark, in comparison to the differences between the respective beers. The use of HTC as a pretreatment of BSG for subsequent use as a biorefinery feedstock can be considered beneficial. HTC was helpful in uniformization and improvement of the fuel properties. A significant decrease in the oxygen content and O/C ratio and improved grindability was achieved. The Weber method proved to be feasible for HTC productivity assessment for commercial installations, giving satisfactory results for most of the cases, contrary to traditional ash tracer method, which resulted in significant overestimations of the mass yield.However, for craft breweries located in big cities, disposal becomes more problematic [3]. There are also attempts to enrich food products with spent grains. Thus far, there have been trials with sausages [4] and bread [5]. However, consumers reported that such products represent a fiber aftertaste [6]. However, this is limited only to the relatively close vicinity of a brewery, due to relatively high moisture content, that could range between 70% up to 78% 70% [7][8][9]. Biological activity of these residues makes long term storage difficult. The literature reports ongoing work on various new ways of using BSG, including extraction of polyphenols [10,11], other anti-oxidants [12,13], functional cardioprotective lipids for pharmaceutic use [14], proteins [15], fodder for edible insects [16], material for disposable trays [17], natural rubber modifier [18], as well as feedstock for production of pigments [19] and biochar, for subsequent use as soil amendment [20] or sustainable material for electrodes [21].The potential use of this residue as a fuel has been suggested by several authors so far [7][8][9]22,23]. The relatively high initial moisture content of spent grain makes hydrothermal valorization techniques the most sensible choice [8,9]. Hydrothermal carbonization (HTC), also known as wet torrefaction, is a valorization process suitable for a range of low-quality solid biomass, especially with high initial moisture content [24,25]. Process temperature, reported in the literature, usually ranges between 180 • C and 260 • C [25][26][27][28][29][30]. As the process takes place in subcritical water, pressure has to be higher than saturation pressure of water for specific temperature [25][26][27][28][29][30]. In these conditions wa...

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

Cited by 73 publications

References 41 publications

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains

HTC of Wet Residues of the Brewing Process: Comprehensive Characterization of Produced Beer, Spent Grain and Valorized Residues

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