Brewing By-Products as a Source of Natural Antioxidants for Food Preservation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material and Chemicals
2.2. Proximate Composition
2.3. TPC Extraction and Response Surface Methodology (RSM)
2.4. Antioxidant Content and Radical Scavenging Activity of Extracts
2.4.1. Free Radical Scavenging Activity
2.4.2. Total Polyphenol Content
2.4.3. HPLC-DAD
2.5. Oxidation Assay: Sample Preparation and Determinations
Oil-in-Water Emulsions
2.6. Statistical Analysis
3. Results and Discussion
3.1. Optimization of Extraction Conditions
3.1.1. Proximate Composition of Extracts
3.1.2. Solvent Selection
3.1.3. Optimization Results of Extraction Parameters of Concentration and Temperature through RSM
3.2. Antioxidant Capacity of BSG and BSH Extracts
3.3. Food Models: Protection of o/w Emulsions from Oxidation
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Temperature [°C] | NaOH [%] | TPC [µmol GAE/g w.s.] | ABTS [µmol TE/g w.s.] | ORAC [µmol GAE/g w.s.] |
---|---|---|---|---|
0.05 | 3.98 e ± 0.29 | 4.87 e ± 0.11 | 13.59 f ± 2.15 | |
4 | 0.75 | 11.29 d ± 0.84 | 24.91 d ± 0.53 | 76.07 d ± 8.00 |
1.45 | 11.66 d ± 0.35 | 31.49 d ± 2.18 | 141.98 b ± 18.85 | |
0.05 | 6.32 e ± 0.46 | 11.96 e ± 0.84 | 47.08 e ± 1.07 | |
42 | 0.75 | 20.99 c ± 1.31 | 43.79 c ± 3.19 | 103.45 c ± 7.16 |
1.45 | 23.36 b ± 1.09 | 33.83 d ± 1.35 | 115.94 c ± 18.38 | |
0.05 | 6.24 e ± 1.10 | 7.44 e ± 0.70 | 25.16 f ± 1.08 | |
80 | 0.75 | 27.17 a ± 0.41 | 51.80 b ± 3.312 | 59.21 d,e ± 0.93 |
1.45 | 30.05 a ± 1.31 | 85.49 a ± 2.96 | 163.73 a ± 3.76 |
Sample | TPC [μmol GAE/g w.s.] | ABTS [µmol TE/g w.s.) | ORAC [µmol TE/g w.s.] | Ferulic Acid [mg/100 g d.s.] |
---|---|---|---|---|
Industrial BSG 1 | 38.83 a ± 2.97 | 87.95 a,b ± 2.12 | 125.37 c,d ± 15.76 | 156.55 c ± 40.61 |
Industrial BSG 2 | 30.86 c ± 2.46 | 66.81 c,d ± 3.08 | 120.18 d ± 11.13 | 257.50 a,b ± 18.77 |
Industrial BSG 3 | 30.15 c ± 0.64 | 75.74 b,c ± 6.28 | 145.52 b,c,d ± 1.45 | 290.89 a ± 10.15 |
Industrial BSG 4 | 33.34 b,c ± 1.48 | 87.36 a,b ± 5.52 | 165.40 a,b ± 7.18 | 217.17 b,c ± 7.33 |
Artisan spent hops (BSH) | 24.84 d ± 1.55 | 60.03 d ± 1.30 | 152.58 b,c ± 8.24 | - |
Artisan BSG5 | 36.52 a,b ± 0.81 | 90.51 a ± 6.41 | 188.61 a ± 12.00 | 188.74 c ± 7.66 |
TPC 1 | ABTS 1 | ORAC 1 | |
---|---|---|---|
ABTS | 0.81 | - | - |
ORAC | 0.007 | 0.18 | - |
Ferulic acid | 0.96 | 0.60 | 0.03 |
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Codina-Torrella, I.; Rodero, L.; Almajano, M.P. Brewing By-Products as a Source of Natural Antioxidants for Food Preservation. Antioxidants 2021, 10, 1512. https://doi.org/10.3390/antiox10101512
Codina-Torrella I, Rodero L, Almajano MP. Brewing By-Products as a Source of Natural Antioxidants for Food Preservation. Antioxidants. 2021; 10(10):1512. https://doi.org/10.3390/antiox10101512
Chicago/Turabian StyleCodina-Torrella, Idoia, Lourdes Rodero, and María Pilar Almajano. 2021. "Brewing By-Products as a Source of Natural Antioxidants for Food Preservation" Antioxidants 10, no. 10: 1512. https://doi.org/10.3390/antiox10101512