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Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology

Author

Listed:
  • Rosamaria Iadecola

    (Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy)

  • Roberto Ciccoritti

    (CREA Research Centre for Olive, Citrus and Tree Fruit, Via di Fioranello 52, 00134 Rome, Italy)

  • Brunella Ceccantoni

    (Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy)

  • Andrea Bellincontro

    (Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy)

  • Tiziana Amoriello

    (CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

Abstract

Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, with a high goodness of fit between experimental and predicted values (R 2 = 0.987), and a high antioxidant potential (DPPH: 0.42 ± 0.01 mg TE eq/g d.w.; ABTS: 5.82 ± 0.04 mg TE eq/g d.w.). A comparison between the classic extraction techniques and the UAE with the same solvent showed an increase of 156% in the phenol yield. The characterization of phenolic profile revealed that ferulic acid (1.5 ± 0.2 mg/L), vanillic acid (0.78 ± 0.18 mg/L) and p-coumaric acid (0.12 ± 0.03 mg/L) were the prevalent ones. UAE coupled with RSM was a useful tool to inexpensively and quickly recover bioactive phenolic compounds from BSG, which can be used in the food, pharmaceutical or cosmetic industries.

Suggested Citation

  • Rosamaria Iadecola & Roberto Ciccoritti & Brunella Ceccantoni & Andrea Bellincontro & Tiziana Amoriello, 2022. "Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology," Sustainability, MDPI, vol. 14(6), pages 1-17, March.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:6:p:3309-:d:769268
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    References listed on IDEAS

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    1. Mateusz Jackowski & Łukasz Niedźwiecki & Krzysztof Mościcki & Amit Arora & Muhammad Azam Saeed & Krystian Krochmalny & Jakub Pawliczek & Anna Trusek & Magdalena Lech & Jan Skřínský & Jakub Čespiva & J, 2021. "Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective," Sustainability, MDPI, vol. 13(18), pages 1-17, September.
    2. Sérgio Ferreira & Eliseu Monteiro & Paulo Brito & Carlos Castro & Luís Calado & Cândida Vilarinho, 2019. "Experimental Analysis of Brewers’ Spent Grains Steam Gasification in an Allothermal Batch Reactor," Energies, MDPI, vol. 12(5), pages 1-14, March.
    3. Tiziana Amoriello & Roberto Ciccoritti, 2021. "Sustainability: Recovery and Reuse of Brewing-Derived By-Products," Sustainability, MDPI, vol. 13(4), pages 1-4, February.
    4. Anca C. Farcas & Sonia A. Socaci & Elena Mudura & Francisc Vasile Dulf & Dan Cristian Vodnar & Maria Tofana & Liana Claudia Salanta, 2017. "Exploitation of Brewing Industry Wastes to Produce Functional Ingredients," Chapters, in: Makoto Kanauchi (ed.), Brewing Technology, IntechOpen.
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    Cited by:

    1. Annalisa De Boni & Giovanni Ottomano Palmisano & Maria De Angelis & Fabio Minervini, 2022. "Challenges for a Sustainable Food Supply Chain: A Review on Food Losses and Waste," Sustainability, MDPI, vol. 14(24), pages 1-14, December.
    2. Tiziana Amoriello & Francesco Mellara & Stefania Ruggeri & Roberto Ciorba & Danilo Ceccarelli & Roberto Ciccoritti, 2022. "Artichoke By-Products Valorization for Phenols-Enriched Fresh Egg Pasta: A Sustainable Food Design Project," Sustainability, MDPI, vol. 14(22), pages 1-16, November.

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