Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition

Author:

Stefanello Flávia Santi,dos Santos Clarissa Obem,Bochi Vivian Caetano,Fruet Ana Paula Burin,Soquetta Marcela Bromenberg,Dörr Andréa Cristina,Nörnberg José Laerte

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Capes, Brazil

Social Demand Program (DS, Brazil)

National Council for Scientific and Technological Development

Conselho Nacional de Desenvolvimento Científico e Tecnológico, CNPq, Brazil

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. AOAC (2012). Official Methods of Analysis. Association of official Analytical Chemists (AOAC), Arlington, VA, USA, 19th ed.

3. Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability;Bao;Journal of Agricultural and Food Chemistry,2005

4. Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream;Barbosa-Pereira;Food Research International,2013

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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