Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools

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dc.contributor.authorLeón González, María Eugenia De
dc.contributor.authorGómez Mejía, Esther
dc.contributor.authorRosales Conrado, Noelia
dc.contributor.authorMadrid Albarrán, María Yolanda
dc.date.accessioned2024-01-12T13:37:40Z
dc.date.available2024-01-12T13:37:40Z
dc.date.issued2018
dc.description.abstractA method combining aqueous extraction, reversed-phase high-performance capillary liquid chromatography with photodiode array detection (cLC-DAD) and chemometric tools, was developed to determine phenolic compounds in residual brewing yeast. The effect of temperature, nature of extraction solvent and method for separation of extract solution were studied to optimize the extraction conditions on the basis of total phenolic content (TPC), total flavonoids content (TFC) and antioxidant capacity. Polyphenols were determined by cLC-DAD. Flavonols as rutin and kaempferol, flavonoids as naringin, phenolic acids as gallic acid and antioxidants as trans-ferulic and p-coumaric acids were found and quantified in the brewing residue. Data were subjected to evaluation using multifactor ANOVA and principal component analysis (PCA), both showing that lyophilization pretreatment affects the content of individual polyphenols and that residual brewing yeast contains higher polyphenol amounts than the liquid beer waste. The obtained results suggest that residual brewing yeast could be a source of polyphenols.
dc.description.departmentDepto. de Química Analítica
dc.description.facultyFac. de Ciencias Químicas
dc.description.refereedTRUE
dc.description.sponsorshipComunidad de Madrid
dc.description.sponsorshipMinisterio de Economía y Competitivad (España)
dc.description.sponsorshipEuropean Commission
dc.description.statuspub
dc.identifier.citationLeón-González, M.E., Gómez-Mejía, E., Rosales-Conrado, N., Madrid-Albarrán, Y., Residual brewing yeast as a source of polyphenols: extraction, identification and quantification by chromatographic and chemometric tools, Food Chemistry 267 (2018) 246-254, doi: https://doi.org/10.1016/j.foodchem.2017.06.141
dc.identifier.doi10.1016/j.foodchem.2017.06.141
dc.identifier.issn0308-8146
dc.identifier.officialurlhttps://doi.org/10.1016/j.foodchem.2017.06.141
dc.identifier.urihttps://hdl.handle.net/20.500.14352/92816
dc.journal.titleFood Chemistry
dc.language.isoeng
dc.page.final254
dc.page.initial246
dc.publisherElsevier Sci Ltd
dc.relation.projectIDS2013/ABI-3028, AVANSECAL-CM
dc.relation.projectIDCTQ2014-54801-C2-1-R
dc.rights.accessRightsrestricted access
dc.subject.cdu543
dc.subject.keywordResidual brewing yeast
dc.subject.keywordPolyphenols
dc.subject.keywordExtraction
dc.subject.keywordcLC-DAD analysis
dc.subject.keywordChemometrics
dc.subject.ucmQuímica
dc.subject.unesco23 Química
dc.subject.unesco2301 Química Analítica
dc.titleResidual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools
dc.title.alternativeLevadura de cerveza residual como fuente de polifenoles: extracción, identificación y cuantificación mediante métodos cromatográficos y herramientas quimiométricas
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number267
dspace.entity.typePublication
relation.isAuthorOfPublication90a102b1-a583-41ce-a218-5ece43e45469
relation.isAuthorOfPublication719857fa-0325-4a81-b30a-199fd79c68c0
relation.isAuthorOfPublicatione5625011-ba32-4a14-9ba0-c9305cb5d68e
relation.isAuthorOfPublication190287de-ed47-4954-86ff-d4f1eddff035
relation.isAuthorOfPublication.latestForDiscovery90a102b1-a583-41ce-a218-5ece43e45469
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