TY  - JOUR
  - McCarthy, AL,O'Callaghan, YC,Neugart, S,Piggott, CO,Connolly, A,Jansen, MAK,Krumbein, A,Schreiner, M,FitzGerald, RJ,O'Brien, NM
  - 2013
  - December
  - Food Chemistry
  - 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
  - Validated
  - ()
  - Phenolic extracts Hydroxycinnamic acids Ferulic acid Brewers' spent grain (BSG) Fortification Antioxidant In vitro digestion FERULIC ACID VARIETIES QUALITY BIOAVAILABILITY VEGETABLES STABILITY CAPACITY CELLS MODEL FOODS
  - 141
  - 2567
  - 2574
  - The hydroxycinnamic acid (HA) content of starting barley for brewers' spent grains (BSG), whole BSG and phenolic extracts from BSG was measured using high performance liquid chromatography (HPLC) and correlated with antioxidant potential. The effect of BSG phenolic extracts on antioxidant activity of fruit beverages was also assessed (using the total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). The concentration of HA present in barley extract and BSG was in the order of ferulic acid (FA), p-coumaric acid (p-CA) derivatives, FA derivatives, p-CA, caffeic acid (CA) and CA derivatives. Results suggested that brewing and roasting decreased the HA content. Antioxidant activity was significantly (P < 0.05) correlated with caffeic acid (R-2 = 0.8309) and total HA (R-2 = 0.3942) concentrations. Addition of extracts to fruit beverages resulted in a significant (P < 0.05) increase in antioxidant activity of cranberry juice, measured by the FRAP assay. In vitro digestion significantly (P < 0.05) reduced TPC, DPPH and FRAP activity of the fruit beverages. (C) 2013 Elsevier Ltd. All rights reserved.
  - 10.1016/j.foodchem.2013.05.048
DA  - 2013/12
ER  - 

@article{V243938913,
   = {McCarthy,  AL and O'Callaghan,  YC and Neugart,  S and Piggott,  CO and Connolly,  A and Jansen,  MAK and Krumbein,  A and Schreiner,  M and FitzGerald,  RJ and O'Brien,  NM },
   = {2013},
   = {December},
   = {Food Chemistry},
   = {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},
   = {Validated},
   = {()},
   = {Phenolic extracts Hydroxycinnamic acids Ferulic acid Brewers' spent grain (BSG) Fortification Antioxidant In vitro digestion FERULIC ACID VARIETIES QUALITY BIOAVAILABILITY VEGETABLES STABILITY CAPACITY CELLS MODEL FOODS},
   = {141},
  pages = {2567--2574},
   = {{The hydroxycinnamic acid (HA) content of starting barley for brewers' spent grains (BSG), whole BSG and phenolic extracts from BSG was measured using high performance liquid chromatography (HPLC) and correlated with antioxidant potential. The effect of BSG phenolic extracts on antioxidant activity of fruit beverages was also assessed (using the total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays). The concentration of HA present in barley extract and BSG was in the order of ferulic acid (FA), p-coumaric acid (p-CA) derivatives, FA derivatives, p-CA, caffeic acid (CA) and CA derivatives. Results suggested that brewing and roasting decreased the HA content. Antioxidant activity was significantly (P < 0.05) correlated with caffeic acid (R-2 = 0.8309) and total HA (R-2 = 0.3942) concentrations. Addition of extracts to fruit beverages resulted in a significant (P < 0.05) increase in antioxidant activity of cranberry juice, measured by the FRAP assay. In vitro digestion significantly (P < 0.05) reduced TPC, DPPH and FRAP activity of the fruit beverages. (C) 2013 Elsevier Ltd. All rights reserved.}},
   = {10.1016/j.foodchem.2013.05.048},
  source = {IRIS}
}