Valorization of Heat-Treated Brewers' Spent Grain Through the Identification of Bioactive Phenolics by UPLC-PDA and Evaluation of Their Antioxidant Activities

Valorization of Heat-Treated Brewers' Spent Grain Through the Identification of Bioactive Phenolics by UPLC-PDA and Evaluation of Their Antioxidant Activities

Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acids and antioxidant activities in extracts obtained f...

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Bibliographic Details
Main Authors:	Md. Jiaur Rahman, Lovemore Nkhata Malunga, Michael Eskin, Peter Eck, Sijo Joseph Thandapilly, Usha Thiyam-Hollander
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-04-01
Series:	Frontiers in Nutrition
Subjects:	brewers spent grain heat treated processing bioactive phenolic UPLC-PDA antioxidant properties
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2021.634519/full

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