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

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

doi:10.1016/j.foodchem.2013.05.048

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

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

Department of Biological Sciences

Research output: Contribution to journal › Article › peer-review

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 (R² = 0.8309) and total HA (R2 = 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.

Original language	English
Pages (from-to)	2567-2574
Number of pages	8
Journal	Food Chemistry
Volume	141
Issue number	3
DOIs	https://doi.org/10.1016/j.foodchem.2013.05.048
Publication status	Published - 2013

Keywords

Antioxidant
Brewers' spent grain (BSG)
Ferulic acid
Fortification
Hydroxycinnamic acids
In vitro digestion
Phenolic extracts

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10.1016/j.foodchem.2013.05.048

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McCarthy, A. L., O'Callaghan, Y. C., Neugart, S., Piggott, C. O., Connolly, A., Jansen, M. A. K., 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), 2567-2574. https://doi.org/10.1016/j.foodchem.2013.05.048

@article{0e117b78ef764e1e93828eeb2f796499,

title = "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",

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 (R2 = 0.8309) and total HA (R2 = 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.",

keywords = "Antioxidant, Brewers' spent grain (BSG), Ferulic acid, Fortification, Hydroxycinnamic acids, In vitro digestion, Phenolic extracts",

author = "McCarthy, {Aoife L.} and O'Callaghan, {Yvonne C.} and Susanne Neugart and Piggott, {Charles O.} and Alan Connolly and Jansen, {Marcel A.K.} and Angelika Krumbein and Monika Schreiner and FitzGerald, {Richard J.} and O'Brien, {Nora M.}",

year = "2013",

doi = "10.1016/j.foodchem.2013.05.048",

language = "English",

volume = "141",

pages = "2567--2574",

journal = "Food Chemistry",

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McCarthy, AL, O'Callaghan, YC, Neugart, S, Piggott, CO, Connolly, A, Jansen, MAK, Krumbein, A, Schreiner, M, FitzGerald, RJ & O'Brien, NM 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, vol. 141, no. 3, pp. 2567-2574. https://doi.org/10.1016/j.foodchem.2013.05.048

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.

PY - 2013

Y1 - 2013

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 (R2 = 0.8309) and total HA (R2 = 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.

AB - 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 (R2 = 0.8309) and total HA (R2 = 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.

KW - Antioxidant

KW - Brewers' spent grain (BSG)

KW - Ferulic acid

KW - Fortification

KW - Hydroxycinnamic acids

KW - In vitro digestion

KW - Phenolic extracts

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DO - 10.1016/j.foodchem.2013.05.048

M3 - Article

C2 - 23870996

AN - SCOPUS:84879225278

SN - 0308-8146

VL - 141

SP - 2567

EP - 2574

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -

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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Keywords

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