RT Journal Article
T1 Phenolic profile and antioxidant properties of a crude extract obtained from a  brewery waste stream
A1 Barbosa Pereira, Letricia
A1 Angulo, Inmaculada
A1 Paseiro Losada, Perfecto
A1 Cruz Freire, José Manuel
K1 Natural extract
K1 Polyphenols
K1 HPLC–UV-DAD
K1 Antioxidant activity
K1 HPLC-ESI–TOF-MS
AB The main aims of this study were to determine the phenolic profile of a crude extract obtained (at pilot scale) from a brewery waste stream and to evaluate the antioxidant activity of the extract. The total phenolic content was determined by the Folin–Ciocalteu assay, which revealed that 50% of the extract comprised phenolic compounds. The polyphenols, identified and quantified by RP-HPLC–DAD and HPLC-ESI–TOF-MS, were mainly flavonoids (catechin, epicatechin, gallocatechin, epigallocatechin, quercetin) and phenolic acids (ferulic acid, p-coumaric acid, caffeic acid, protocatechuic acid). The crude extract displayed a high DPPH radical scavenging activity (0.18 g/L), similar to that of BHA (0.248 g/L) and higher than that of BHT (2.54 g/L). All three tested products displayed a similar ability to decrease oxidative bleaching of β-carotene (antioxidant activity coefficient of 623.8 for the crude extract, 653.3 for BHA, 559.6 for BHT). This type of brewery waste stream may be a promising source of natural antioxidants to replace the synthetic antioxidants currently used in the food industry.
PB Elsevier
SN 0963-9969
YR 2013
FD 2013
LK https://hdl.handle.net/10347/39392
UL https://hdl.handle.net/10347/39392
LA eng
NO Barbosa-Pereira, L., Angulo, I., Paseiro-Losada, P., & Cruz, J. M. (2013). Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream. Food Research International, 51(2), 663–669. https://doi.org/10.1016/j.foodres.2013.01.042
NO Ministry of Education and Science of Spain – National Strategic Consortium in Technical Research (CENIT-2007-2016-FUTURAL)
DS Minerva
RD 3 may 2026