Study of antioxidant activity and phenolic compounds of extracts obtained from different craft beer by-products

The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

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Grapes, Wines and By-products as Potential Sources of Antioxidants

10.32747/1995.7568767.bard ◽

1995 ◽

Author(s):

Joseph Kanner ◽

Edwin Frankel ◽

Stella Harel ◽

Bruce German

Keyword(s):

Lipid Peroxidation ◽

Antioxidant Activity ◽

Vitamin E ◽

Phenolic Compounds ◽

Red Wine ◽

Membrane Lipid ◽

Membrane Lipid Peroxidation ◽

Red Wines ◽

High Concentration ◽

By Products

Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly active against LDL and membrane lipid peroxidation. The antioxidant activity of red wine polyphenols were also found to be dependent on the catalyzer used. In the presence of H2O2-activated myoglobin, the inhibition efficiency was malvidin 3-glucoside>catechin>malvidin>resveratol. However, in the presence of an iron redox cycle catalyzer, the order of effectiveness was resveratol>malvidin 3-glucoside = malvidin>catechin. Differences in protein binding were found to affect antioxidant activity in inhibiting LDL oxidation. A model protein such as BSA, was investigated on the antioxidant activity of phenolic compounds, grape extracts, and red wines in a lecithin-liposome model system. Ferulic acid followed by malvidin and rutin were the most efficient in inhibiting both lipid and protein oxidation. Catechin, a flavonal found in red-wines in relatively high concentration was found to inhibit myoglobin catalyzed linoleate membrane lipid peroxidation at a relatively very low concentration. This effect was studied by the determination of the by-products generated from linoleate during oxidation. The study showed that hydroperoxides are catalytically broken down, not to an alcohol but most probably to a non-radical adduct. The ability of wine-phenolics to reduce iron and from complexes with metals were also demonstrated. Low concentration of wine phenolics were found to inhibit lipoxygenase type II activity. An attempt to understand the bioavailability in humans of antocyanins from red wine showed that two antocyanins from red wine were found unchanged in human urine. Other antocyanins seems to undergo molecular modification. In hypercholesterolemic hamsters, aortic lipid deposition was significantly less in animals fed diets supplemented with either catechin or vitamin E. The rate of LDL accumulation in the carotid arteries was also significantly lower in the catechin and vitamin E animal groups. These results suggested a novel mechanism by which wine phenolics are associated with decreased risk of coronary heart diseases. This study proves in part our hypothesis that the "French Paradox" could be explained by the action of the antioxidant effects of phenolic compounds found at high concentration in red wines. The results of this study argue that it is in the interest of public health to increase the consumption of dietary plant falvonoids. Our results and these from others, show that the consumption of red wine or plant derived polyphenolics can change the antioxidant tone of animal and human plasma and its isolated components towards oxidative reactions. However, we need more research to better understand bioavailability and the mechanism of how polyphenolics affect health and disease.

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Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

Frontiers in Nutrition ◽

10.3389/fnut.2021.663953 ◽

2021 ◽

Vol 8 ◽

Author(s):

Claudia T. Gallardo-Rivera ◽

Analía Lu ◽

Mayra Z. Treviño-Garza ◽

Eristeo García-Márquez ◽

Carlos Amaya-Guerra ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

Calibration Curve ◽

Prunus Serotina ◽

Total Flavonoids ◽

Total Phenols ◽

Water Ph ◽

Potential Alternative ◽

By Products

The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.

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Composition of Brazil Nut (Bertholletia excels HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients

Foods ◽

10.3390/foods10123007 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3007

Author(s):

Wilson V. Vasquez-Rojas ◽

Diana Martín ◽

Beatriz Miralles ◽

Isidra Recio ◽

Tiziana Fornari ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

Unsaturated Fatty Acids ◽

Water Soluble ◽

Hot Water ◽

Brazil Nut ◽

Sediment Fraction ◽

By Products ◽

Lipid Components

The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).

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Phenolic Compounds from Sesame Cake and Antioxidant Activity: A New Insight for Agri-Food Residues’ Significance for Sustainable Development

Foods ◽

10.3390/foods8100432 ◽

2019 ◽

Vol 8 (10) ◽

pp. 432 ◽

Cited By ~ 6

Author(s):

Reham Hassan Mekky ◽

Essam Abdel-Sattar ◽

Antonio Segura-Carretero ◽

María del Mar Contreras

Keyword(s):

Mass Spectrometry ◽

Antioxidant Activity ◽

Phenolic Compounds ◽

High Performance ◽

Relevant Literature ◽

Reversed Phase ◽

Total Phenol Content ◽

Nitrogenous Compounds ◽

Food Residues ◽

By Products

Agri-food residues represent a rich source of nutrients and bioactive secondary metabolites, including phenolic compounds. The effective utilization of these by-products in food supplements and the nutraceuticals industry could provide a way of valorization in the transition to becoming more sustainable. In this context, the present study describes the phenolic profiling of sesame (Sesamum indicum L.) cake using reversed-phase high-performance liquid chromatography coupled to diode array detection and quadrupole-time-of-flight-mass spectrometry. Compounds were characterized based on their retention time, UV spectra, accurate mass spectrometry (MS) and MS/MS data along with comparison with standards, whenever possible, and the relevant literature. The characterized compounds (112 metabolites) belong to several classes, namely, phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids, and lignans. Moreover, organic acids and some nitrogenous compounds were characterized. The total phenol content and the antioxidant activity of the cake extract were determined. This study provides useful information for the valorization of by-products from the sesame oil industry.

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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽

10.3390/foods9111705 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1705

Author(s):

Antonella Pasqualone ◽

Barbara Laddomada ◽

Fatma Boukid ◽

Davide De Angelis ◽

Carmine Summo

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Environmental Impact ◽

Circular Economy ◽

Food Industry ◽

Food Product ◽

Nutritional Properties ◽

Suggested Strategy ◽

Flour Basis ◽

By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

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