Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain

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dc.contributor.authorNaibaho Joncer
dc.contributor.authorWojdyło Aneta
dc.contributor.authorKorzeniowska Małgorzata
dc.contributor.authorLaaksonen Oskar
dc.contributor.authorFöste Maike
dc.contributor.authorKütt Mary-Liis
dc.contributor.authorYang Baoru
dc.contributor.organizationfi=elintarviketieteet|en=Food Sciences|
dc.contributor.organization-code1.2.246.10.2458963.20.15178954341
dc.converis.publication-id175504347
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/175504347
dc.date.accessioned2022-10-28T14:36:33Z
dc.date.available2022-10-28T14:36:33Z
dc.description.abstract<div><p>Autoclave treatment (AT) modified the dietary fiber composition of brewers' spent grain (BSG), impacting its techno-processing properties. However, its impact on antioxidant properties and stability of polyphenolic compounds remain unclear. This study aimed to evaluate the influence of AT on several <a href="https://www.sciencedirect.com/topics/food-science/antioxidant-capacity" title="Learn more about antioxidant activities from ScienceDirect's AI-generated Topic Pages">antioxidant activities</a> and polyphenolic composition. The results showed that AT increased ORAC (oxygen radical absorbance capacity), ABTS (2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulfonic acid), and FRAP (ferric-reducing antioxidant power) value upto 7 folds compared to the untreated BSG. The lower temperature degraded the amount of flavan-3-ols and <a href="https://www.sciencedirect.com/topics/food-science/phenolic-acids" title="Learn more about phenolic acids from ScienceDirect's AI-generated Topic Pages">phenolic acids</a>. However, AT at 110 °C and 130 °C upgraded the phenolic acids upto 4 and 11 folds respectively. Higher temperature also induced the formation of benzoic acid and (+)-catechin. UPLC-MS/MS identified several phenolic acids including syringic acid, benzoic acid, coumaric acid, ferulic acid and its derivatives, and flavan-3-ols such as (+)-catechin and (−)-epicatechin. In conclusion, AT improved the bioactivity of BSG, enhanced the amount of certains <a href="https://www.sciencedirect.com/topics/food-science/phenolic-compound" title="Learn more about phenolic compounds from ScienceDirect's AI-generated Topic Pages">phenolic compounds</a> and released the <a href="https://www.sciencedirect.com/topics/food-science/bioactive-compound" title="Learn more about bioactive compounds from ScienceDirect's AI-generated Topic Pages">bioactive compounds</a> from BSG matrices thus offering a higher benefit for industry to utilise autoclaved BSG.<br></p></div>
dc.identifier.jour-issn0023-6438
dc.identifier.olddbid189249
dc.identifier.oldhandle10024/172343
dc.identifier.urihttps://www.utupub.fi/handle/11111/40421
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0023643822005473
dc.identifier.urnURN:NBN:fi-fe2022081155071
dc.language.isoen
dc.okm.affiliatedauthorLaaksonen, Oskar
dc.okm.affiliatedauthorYang, Baoru
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.internationalcopublicationinternational co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA1 ScientificArticle
dc.publisherAcademic Press
dc.publisher.countryUnited Kingdomen_GB
dc.publisher.countryBritanniafi_FI
dc.publisher.country-codeGB
dc.relation.articlenumber113612
dc.relation.doi10.1016/j.lwt.2022.113612
dc.relation.ispartofjournalLWT - Food Science and Technology
dc.relation.volume163
dc.source.identifierhttps://www.utupub.fi/handle/10024/172343
dc.titleAntioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain
dc.year.issued2022

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