کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540272 | 963403 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
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
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
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 (PÂ <Â 0.05) correlated with caffeic acid (R2Â =Â 0.8309) and total HA (R2Â =Â 0.3942) concentrations. Addition of extracts to fruit beverages resulted in a significant (PÂ <Â 0.05) increase in antioxidant activity of cranberry juice, measured by the FRAP assay. In vitro digestion significantly (PÂ <Â 0.05) reduced TPC, DPPH and FRAP activity of the fruit beverages.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 2567-2574
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 2567-2574
نویسندگان
Aoife L. McCarthy, Yvonne C. O'Callaghan, Susanne Neugart, Charles O. Piggott, Alan Connolly, Marcel A.K. Jansen, Angelika Krumbein, Monika Schreiner, Richard J. FitzGerald, Nora M. O'Brien,