期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2020
卷号：24
期号：1
页码：139-145
DOI：10.2478/aucft-2020-0012
出版社：Walter de Gruyter GmbH
摘要：Brewers’ spent grains (BSG) are the main waste product of the brewing industry, accounting for about 85% of the total waste materials. Their composition is different (due to various brewing technologies) but includes high levels of dietary fiber, proteins, essential amino acids, polyphenols, antioxidants, vitamins and fats. The aim of the present study was to investigate the phenolic content and antioxidant activity (the radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP)) of 19 different malt types and their BSG. The highest phenolic content was demonstrated by the BSG of Caraaroma malt, whereas the BSG of Carafa Special type 1 had the highest DPPH radical scavenging activity and ferric reducing antioxidant power. Based on the results obtained, malts with the highest biological value were selected for inclusion in the composition of functional foods.
