Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Optimization of Extraction Conditions to Improve Phenolic Content and In Vitro Antioxidant Activity in Craft Brewers’ Spent Grain Using Response Surface Methodology (RSM)

Extraction temperature, extraction time and liquid (water) to solid ratio were optimized in order to extract antioxidant phenolic compounds from brewers’ spent grain (BSG). The extracts were analysed for their total phenol content (TPC) and antioxidant activity was measured using three different met...

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Bibliographic Details
Main Authors: Ana Isabel Andres, Maria Jesus Petron, Ana Maria Lopez, Maria Luisa Timon
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
Brewers’ spent grain (BSG), solid-liquid extraction
phenols
antioxidant activity
Response Surface Methodology (RSM)
Online Access:https://www.mdpi.com/2304-8158/9/10/1398

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