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The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages.
Food Chem. 2013 Dec 01; 141(3):2567-74.FC

Abstract

The hydroxycinnamic acid (HA) content of starting barley for brewers' spent grains (BSG), whole BSG and phenolic extracts from BSG was measured using high performance liquid chromatography (HPLC) and correlated with antioxidant potential. The effect of BSG phenolic extracts on antioxidant activity of fruit beverages was also assessed (using the total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). The concentration of HA present in barley extract and BSG was in the order of ferulic acid (FA), p-coumaric acid (p-CA) derivatives, FA derivatives, p-CA, caffeic acid (CA) and CA derivatives. Results suggested that brewing and roasting decreased the HA content. Antioxidant activity was significantly (P<0.05) correlated with caffeic acid (R(2)=0.8309) and total HA (R(2)=0.3942) concentrations. Addition of extracts to fruit beverages resulted in a significant (P<0.05) increase in antioxidant activity of cranberry juice, measured by the FRAP assay. In vitro digestion significantly (P<0.05) reduced TPC, DPPH and FRAP activity of the fruit beverages.

Authors+Show Affiliations

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23870996

Citation

McCarthy, Aoife L., et al. "The Hydroxycinnamic Acid Content of Barley and Brewers' Spent Grain (BSG) and the Potential to Incorporate Phenolic Extracts of BSG as Antioxidants Into Fruit Beverages." Food Chemistry, vol. 141, no. 3, 2013, pp. 2567-74.
McCarthy AL, O'Callaghan YC, Neugart S, et al. The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. Food Chem. 2013;141(3):2567-74.
McCarthy, A. L., O'Callaghan, Y. C., Neugart, S., Piggott, C. O., Connolly, A., Jansen, M. A., Krumbein, A., Schreiner, M., FitzGerald, R. J., & O'Brien, N. M. (2013). The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. Food Chemistry, 141(3), 2567-74. https://doi.org/10.1016/j.foodchem.2013.05.048
McCarthy AL, et al. The Hydroxycinnamic Acid Content of Barley and Brewers' Spent Grain (BSG) and the Potential to Incorporate Phenolic Extracts of BSG as Antioxidants Into Fruit Beverages. Food Chem. 2013 Dec 1;141(3):2567-74. PubMed PMID: 23870996.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages. AU - McCarthy,Aoife L, AU - O'Callaghan,Yvonne C, AU - Neugart,Susanne, AU - Piggott,Charles O, AU - Connolly,Alan, AU - Jansen,Marcel A K, AU - Krumbein,Angelika, AU - Schreiner,Monika, AU - FitzGerald,Richard J, AU - O'Brien,Nora M, Y1 - 2013/05/22/ PY - 2013/02/08/received PY - 2013/04/14/revised PY - 2013/05/14/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Antioxidant KW - Brewers’ spent grain (BSG) KW - Ferulic acid KW - Fortification KW - Hydroxycinnamic acids KW - In vitro digestion KW - Phenolic extracts SP - 2567 EP - 74 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - The hydroxycinnamic acid (HA) content of starting barley for brewers' spent grains (BSG), whole BSG and phenolic extracts from BSG was measured using high performance liquid chromatography (HPLC) and correlated with antioxidant potential. The effect of BSG phenolic extracts on antioxidant activity of fruit beverages was also assessed (using the total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). The concentration of HA present in barley extract and BSG was in the order of ferulic acid (FA), p-coumaric acid (p-CA) derivatives, FA derivatives, p-CA, caffeic acid (CA) and CA derivatives. Results suggested that brewing and roasting decreased the HA content. Antioxidant activity was significantly (P<0.05) correlated with caffeic acid (R(2)=0.8309) and total HA (R(2)=0.3942) concentrations. Addition of extracts to fruit beverages resulted in a significant (P<0.05) increase in antioxidant activity of cranberry juice, measured by the FRAP assay. In vitro digestion significantly (P<0.05) reduced TPC, DPPH and FRAP activity of the fruit beverages. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870996/The_hydroxycinnamic_acid_content_of_barley_and_brewers'_spent_grain__BSG__and_the_potential_to_incorporate_phenolic_extracts_of_BSG_as_antioxidants_into_fruit_beverages_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00631-6 DB - PRIME DP - Unbound Medicine ER -