Abstract
Brewer's spent grain (BSG) was characterized by physicochemical, total phenolic compound and flavonoids contents. Antioxidant activity was evaluated by four different assays. The chromatographic analyses were used to quantify the phenolic compounds and the fatty acids in BSG. Ethanolic extracts were tested to evaluate antibacterial activity. The higher concentration of total phenolic compounds for BSG was obtained in the extraction with ethanol 20%. BSG showed an antioxidant potential for all tests evaluated. In the case of chromatographic analysis, phenolic acids and flavonoids, such as syringic acid and catechin, respectively, were detected in high quantities. Regarding to the fatty acids profile, polyunsaturated fatty acids, such as linoleic and oleic acids, were found in significant amounts. No antibacterial activity was reported for bacterial cultures and concentrations tested. BSG may be considered a protein source, rich in fiber, polyunsaturated fatty acids and bioactive compounds with antioxidant potential.
Highlights
Brazil is the third largest producer of beer worldwide, with a production approximately of 13.5 billion liters per year
Information on bioactive compounds, antioxidant potential and profile fatty acids of byproducts generated by the beer industry, such as Brewer's spent grain (BSG), are still scarce
The phenolic compound with the highest concentration in BSG extract was syringic acid, followed by catechin, gallic acid and kaempferol
Summary
Brazil is the third largest producer of beer worldwide, with a production approximately of 13.5 billion liters per year. In 2012, Brazil manufactured around 2.70 million tons of spent grain, approximately 20 kg of BSG per 100 L of beer produced. It is produced in large quantities during the whole year, BSG is used mainly as animal feed. BSG is composed of barley malt residues mostly barley grain husk, but small amounts of pericarp and endosperm fragments may be found They may include additions (non-malt sources) such as wheat, rice or maize, added during mashing, even though this depends on the type of beer produced (Reinold, 1997; Townsley, 1979). Information on bioactive compounds, antioxidant potential and profile fatty acids of byproducts generated by the beer industry, such as BSG, are still scarce. The above parameters were investigated to investigate the reuse potential of the brewing industry waste
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