@misc{10481/61252,
year = {2019},
month = {8},
url = {http://hdl.handle.net/10481/61252},
abstract = {Brewing spent grains (BSGs) are the main by-product from breweries and they are rich of
proanthocyanidins, among other phenolic compounds. However, literature on these compounds in
BSGs is scarce. Thus, this research focuses on the establishment of ultrasound-assisted extraction
of proanthocyanidin compounds in brewing spent grains using a sonotrode. To set the sonotrode
extraction up, response surface methodology (RSM) was used to study the effects of three factors,
namely, solvent composition, time of extraction, and ultrasound power. Qualitative and quantitative
analyses of proanthocyanidin compounds were performed using HPLC coupled to fluorometric and
mass spectrometer detectors. The highest content of proanthocyanidins was obtained using 80/20
acetone/water (v/v), 55 min, and 400W. The established method allows the extraction of 1.01 mg/g
dry weight (d.w.) of pronthocyanidins from BSGs; this value is more than two times higher than
conventional extraction.},
organization = {This project was supported by the University of Granada (project PPJI2017.16).},
publisher = {MDPI},
keywords = {Box-Behnken Design},
keywords = {Brewers’ spent grains},
keywords = {Proanthocyanidins},
keywords = {Sonotrode ultrasonic-assisted extraction},
title = {Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers’ Spent Grains},
doi = {10.3390/antiox8080282},
author = {Martín-García, Beatriz and Pasini, Federica and Verardo, Vito and Díaz-de-Cerio, Elixabet and Tylewicz, Urszula and Gómez Caravaca, Ana María and Caboni, Maria Fiorenza},
}