Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

被引：101

作者：

Farcas, Anca C. ^{[1
]}

Socaci, Sonia A. ^{[1
]}

Dulf, Francisc V. ^{[2
]}

Tofana, Maria ^{[1
]}

Mudura, Elena ^{[1
]}

Diaconeasa, Zorita ^{[1
]}

机构：

[1] Univ Agr Sci & Vet Med Cluj Napoca, Fac Food Sci & Technol, Cluj Napoca 400372, Romania

[2] Univ Agr Sci & Vet Med Cluj Napoca, Fac Agr, Cluj Napoca 400372, Romania

来源：

JOURNAL OF CEREAL SCIENCE | 2015年 / 64卷

关键词：

Brewers' spent grain; Volatile compounds; Fatty acid; Antioxidant compounds; IN-TUBE EXTRACTION; LIPIDS; FIBER;

D O I：

10.1016/j.jcs.2015.04.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Brewers' spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Therefore, it is essential to develop a more detailed characterization of BSG in order to highlight its potential in developing new value-added products and simultaneously solve the environmental problems related to its discharge. The content of BSG in several biologically active compounds (fatty acids, polyphenols, flavonoids, antioxidant capacity) as well as its volatile fingerprint were assessed and compared with the composition of barley, malt and wheat flour samples. The obtained results emphasized the importance and the opportunities of the re-use of this agro-industrial by-product. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：34 / 42

页数：9

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