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• W2332084734 abstract "A moderate and constant consumption of some naturally present compounds in foods can be responsible for some favorable effects to the health. Nowadays, there are many researches aiming to evaluate the possible contributions that antioxidants originating from diet could have on the prevention of diverse diseases. Compounds that are proeminent in beer composition are vitamins, proteins and phenolic compounds, usually procceding from its raw material. The objective of this study was to investigate the antioxidant potential and phenolic compounds from different types of beers, as well as analyse its principal raw material, barley, and the subproduct generated, brassage pomace in its humid and dried form. As much in the beers as in the barley, analyses for the determination of antioxidant activity were determined using both methods: ABTS (2,2’-azino-bis (3-ethylbenzothyazoline 6-sulphonic acid) and DPPH (2,2diphenyl-1-picrylhydrazil); for the total phenolic content, the Folin-Ciocalteu s method; for the determination of flavanols, the flavanols,the DMACA method. With the intention of determining if the brassage pomace, also called processing residue, could be reused, the centesimal composition analysis was carried out. The barley and bagasse pomace were analysed after attainment of their extracts using three different solvents: acetone, water and ethanol, using the sequential extraction method and also through direct extraction with acetone in different concentrations. The extraction solvent with better performance, acetone 70%, was obtained with the ABTS method. In the beers, the phenolic compounds varied from 249,73 to 808,58 mg GAE/L, in crescent order the dark wheat beer presented the highest poliphenolic values, followed by dark barley beer, clear wheat beer and clear barley beer, presenting trolox equivalent antioxidant activities, TEAC (ABTS method), which varied from 1048,62 to 3957,97μMol TEAC/L and with the DPPH method, from 1051,98 to 3015,29 μMol TEAC/L. While in barley fresh beer, the total phenolic content varied from 314,3-360,7 mg GAE/L, and antioxidant activity (ABTS method) means varied from 2113,02 μMol TEAC/L (allotment 3). In the barley, the total phenolic content mean was 292 mg (GAE)/100g, and antioxidant activity was 1779,75 μMol TEAC/100g. A high total phenolic content could be observed in the pomace, which mean was 114,81 mg GAE/100g in the humid pomace and 180,58 mg GAE/100g in the dried pomace, both obtained by the sequential extraction, and the antioxidant activity of the humid pomace varied from 98,92 to 427,99 μMol TEAC/100g and from 167,26 to 680,81 μMol TEAC/100g in the dried pomace. The results obtained show that there is correlation between the antioxidant activity and phenolic compounds in beer and fresh beer, as well as in the barley and brassage pomace. The beers analysed could be a potential source of phenolic compounds to which the total antioxidant activity is attributed." @default.
• W2332084734 created "2016-06-24" @default.
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• W2332084734 date "2006-01-01" @default.
• W2332084734 modified "2023-09-24" @default.
• W2332084734 title "UNIVERSIDADE FEDERAL DE SANTA CATARINA CENTRO DE CIÊNCIAS AGRÁRIAS DEPARTAMENTO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS PÓS-GRADUAÇÃO EM CIÊNCIA DOS ALIMENTOS POTENCIAL ANTIOXIDANTE E COMPOSTOS FENÓLICOS NA CERVEJA, CHOPP, CEVADA (Hordeum vulgare L.) E NO BAGAÇO DE BRASSAGEM" @default.
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