Phytochemical Composition of Brewers’ Spent Grains

Kristina Ivanova; Ivan Bakalov; Vesela Shopska; Peter Nedyalkov; Georgi Kostov

doi:10.2478/aucft-2020-0012

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Phytochemical Composition of Brewers’ Spent Grains

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 24 (2020): Issue 1 (June 2020)

By: Kristina Ivanova, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov and Georgi Kostov

Open Access

|Jun 2020

Abstract

Brewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats. The aim of the present study was to investigate the phenolic content and antioxidant activity (the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP)) of 19 different malt types and their BSG. The highest phenolic content was demonstrated by the BSG of Caraaroma malt, whereas the BSG of Carafa Special type 1 had the highest DPPH radical scavenging activity and ferric reducing antioxidant power. Based on the results obtained, malts with the highest biological value were selected for inclusion in the composition of functional foods.

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Articles in this issue

DOI: https://doi.org/10.2478/aucft-2020-0012 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 139 - 145

Submitted on: Dec 19, 2019

Accepted on: Apr 20, 2020

Published on: Jun 25, 2020

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

malt,

brewers’ spent grains,

FRAP,

DPPH,

selection

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2020 Kristina Ivanova, Ivan Bakalov, Vesela Shopska, Peter Nedyalkov, Georgi Kostov, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 24 (2020): Issue 1 (June 2020)