The hydroxycinnamic acid content of barley and brewers' spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2567-2574

  McCarthy, Aoife L ^a   O'Callaghan, Yvonne C ^a   Neugart, Susanne ^b   Piggott, Charles O ^c   Connolly, Alan ^c   Jansen, Marcel A K ^a   Krumbein, Angelika ^b   Schreiner, Monika ^b   FitzGerald, Richard J ^c   O'Brien, Nora M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Inst Veg Orn Crops G Erfurt   (Germany)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Antioxidant; Brewers' spent grain (BSG); Ferulic acid; Fortification; Hydroxycinnamic acids; In vitro digestion; Phenolic extracts

Indexed keywords

AGENTS; ASSAYS; BEVERAGES; FRUIT JUICES; FRUITS; GRAIN (AGRICULTURAL PRODUCT); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PLANTS (BOTANY);

FERULIC ACIDS; FORTIFICATION; HYDROXYCINNAMIC ACIDS; IN-VITRO DIGESTIONS; PHENOLIC EXTRACTS; SPENT GRAINS;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BEVERAGE; BREWING; CONCENTRATION (PARAMETERS); CRANBERRY JUICE; FUNCTIONAL FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY;

HORDEUM; VACCINIUM MACROCARPON;

EID: 84879225278     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.048     Document Type: Article

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