Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2013, Article ID 408491, 11 pages
http://dx.doi.org/10.1155/2013/408491
Research Article

Fractionation and Purification of Bioactive Compounds Obtained from a Brewery Waste Stream

1Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
2GAIKER Technological Centre, 48170 Zamudio, Spain
3Department of Chemical Engineering, Industrial Engineering School, University of Vigo, 36310 Vigo, Spain

Received 7 February 2013; Accepted 28 March 2013

Academic Editor: Ana Moldes

Copyright © 2013 Letricia Barbosa-Pereira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. A. Scalbert and G. Williamson, “Dietary intake and bioavailability of polyphenols,” Journal of Nutrition, vol. 130, no. 8, pp. 2073S–2085S, 2000. View at Google Scholar
  2. S. Martins, S. I. Mussatto, G. Martínez-Avila, J. Montañez-Saenz, C. N. Aguilar, and J. A. Teixeira, “Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review,” Biotechnology Advances, vol. 29, no. 3, pp. 365–373, 2011. View at Publisher · View at Google Scholar
  3. A. Scalbert, C. Manach, C. Morand, C. Rémésy, and L. Jiménez, “Dietary polyphenols and the prevention of diseases,” Critical Reviews in Food Science and Nutrition, vol. 45, no. 4, pp. 287–306, 2005. View at Publisher · View at Google Scholar
  4. N. Balasundram, K. Sundram, and S. Samman, “Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses,” Food Chemistry, vol. 99, no. 1, pp. 191–203, 2006. View at Publisher · View at Google Scholar · View at Scopus
  5. “Regulation (EC) No 1333/2008 of The European Parliament and of the Council of 16 December 2008 on food additives,” Official Journal of the European Union, vol. 354, pp. 16–33, 2008.
  6. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), “Scientific opinion on the reevaluation of butylated hydroxyanisole-BHA (E 320) as a food additive,” EFSA Journal, vol. 9, no. 10, pp. 2392–2441, 2011. View at Google Scholar
  7. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), “Scientific opinion on the reevaluation of butylated hydroxytoluene BHT, (E 321) as a food additive,” EFSA Journal, vol. 10, no. 3, pp. 2588–2631, 2012. View at Google Scholar
  8. F. Shahidi and Y. Zhong, “Novel antioxidants in food quality preservation and health promotion,” European Journal of Lipid Science and Technology, vol. 112, no. 9, pp. 930–940, 2010. View at Publisher · View at Google Scholar
  9. G. J. Gil-Chávez, J. A. Villa, J. F. Ayala-Zavala et al., “Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredientes: an overview,” Comprehensive Reviews in Food Science and Food Safety, vol. 12, no. 1, pp. 5–23, 2013. View at Publisher · View at Google Scholar
  10. S. I. Mussatto, “Biotechnological potential of brewing industry by-products,” in Biotechnology for Agro-Industrial Residues Utilisation, pp. 313–326, Springer, Amsterdam, The Netherlands, 2009. View at Google Scholar
  11. P. Goupy, M. Hugues, P. Boivin, and M. J. Amiot, “Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds,” Journal of the Science of Food and Agriculture, vol. 79, no. 12, pp. 1625–1634, 1999. View at Google Scholar
  12. D. Callemien and S. Collin, “Involvement of flavanoids in beer color instability during storage,” Journal of Agricultural and Food Chemistry, vol. 55, no. 22, pp. 9066–9073, 2007. View at Publisher · View at Google Scholar · View at Scopus
  13. K. J. Siebert, “Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis,” Journal of Agricultural and Food Chemistry, vol. 47, no. 2, pp. 353–362, 1999. View at Publisher · View at Google Scholar · View at Scopus
  14. A. E. Mitchell, Y. J. Hong, J. C. May, C. A. Wright, and C. W. Bamforth, “A comparison of polyvinylpolypyrrolidone (PVPP), silica xerogel and a polyvinylpyrrolidone (PVP)-silica co-product for their ability to remove polyphenols from beer,” Journal of the Institute of Brewing, vol. 111, no. 1, pp. 20–25, 2005. View at Google Scholar · View at Scopus
  15. L. Barbosa-Pereira, I. Angulo, P. Paseiro-Losada, and J. M. Cruz, “Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream,” Food Research International, vol. 51, no. 2, pp. 663–669, 2013. View at Publisher · View at Google Scholar
  16. W. Peschel, F. Sánchez-Rabaneda, W. Diekmann et al., “An industrial approach in the search of natural antioxidants from vegetable and fruit wastes,” Food Chemistry, vol. 97, no. 1, pp. 137–150, 2006. View at Publisher · View at Google Scholar · View at Scopus
  17. B. Diaz-Reinoso, A. Moure, H. Dominguez, and J. C. Parajó, “Supercritical CO2 extraction and purification of compounds with antioxidant activity,” Journal of Agricultural and Food Chemistry, vol. 54, no. 7, pp. 2441–2469, 2006. View at Publisher · View at Google Scholar
  18. K. Robards, “Strategies for the determination of bioactive phenols in plants, fruit and vegetables,” Journal of Chromatography A, vol. 1000, no. 1-2, pp. 657–691, 2003. View at Publisher · View at Google Scholar
  19. A. A. García, B. C. Grande, and J. S. Gándara, “Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers,” Journal of Chromatography A, vol. 1054, no. 1-2, pp. 175–180, 2004. View at Google Scholar
  20. L. Onofrejová, J. Vasickova, B. Klejdus et al., “Bioactive phenols in algae: the application of pressurized-liquid and solid-phase extraction techniques,” Journal of Pharmaceutical and Biomedical Analysis, vol. 51, no. 2, pp. 464–470, 2010. View at Publisher · View at Google Scholar
  21. M. Herrero, A. Cifuentes, and E. Ibañez, “Sub- and supercritical fluid extraction of functional ingredients from different natural sources: plants, food-by-products, algae and microalgae: a review,” Food Chemistry, vol. 98, no. 1, pp. 136–148, 2006. View at Publisher · View at Google Scholar · View at Scopus
  22. N. Babovic, S. Djilas, M. Jadranin et al., “Supercritical carbon dioxide extraction of antioxidant fractions from selected Lamiaceae herbs and their antioxidant capacity,” Innovative Food Science & Emerging Technologies, vol. 11, no. 1, pp. 98–107, 2010. View at Publisher · View at Google Scholar · View at Scopus
  23. G. Vicente, S. Molina, M. González-Vallinas et al., “Supercritical rosemary extracts, their antioxidant activity and effect on hepatic tumor progression,” The Journal of Supercritical Fluids, 2012. View at Publisher · View at Google Scholar
  24. A. von Gadow, E. Joubert, and C. F. Hansmann, “Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearise), α-tocopherol, BHT, and BHA,” Journal of Agricultural and Food Chemistry, vol. 45, no. 3, pp. 632–638, 1997. View at Google Scholar · View at Scopus
  25. M. Brink, S. Gosepa, G. Kruis et al., The Contribution Made by Beer to the European Economy, Amsterdam, The Netherlands, 2011, Edited by “The Brewers of Europe” and “Ernst & Yound Tax Advisors”.
  26. H. M. Woffenden, J. M. Ames, and S. Chandra, “Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts,” Journal of Agricultural and Food Chemistry, vol. 49, no. 11, pp. 5524–5530, 2001. View at Publisher · View at Google Scholar · View at Scopus
  27. H. Zhao, W. Chen, J. Lu, and M. Zhao, “Phenolic profiles and antioxidant activities of commercial beers,” Food Chemistry, vol. 119, no. 3, pp. 1150–1158, 2010. View at Publisher · View at Google Scholar
  28. Z. Sroka and W. Cisowski, “Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids,” Food and Chemical Toxicology, vol. 41, no. 6, pp. 753–758, 2003. View at Publisher · View at Google Scholar · View at Scopus
  29. C. Leitao, E. Marchioni, M. Bergaentzlé et al., “Effects of processing steps on the phenolic content and antioxidant activity of beer,” Journal of Agricultural and Food Chemistry, vol. 59, no. 4, pp. 1249–1255, 2011. View at Publisher · View at Google Scholar
  30. A. Moure, J. M. Cruz, D. Franco et al., “Natural antioxidants from residual sources,” Food Chemistry, vol. 72, no. 2, pp. 145–171, 2001. View at Publisher · View at Google Scholar