Valorização de resíduos da produção de cerveja como fonte de compostos bioativos antioxidantes

Lilian Tatiani Dusman Tonin; Ana Caroline Raimundini Aranha; Danielli Andrea Nardino; Virginia Sanches Coelho de Oliveira Trindade; Isabella Salvat Lucas; Naiara Leticia Gatz

doi:10.22481/exon.v12i1.20509

Authors

Lilian Tatiani Dusman Tonin Universidade Tecnológica Federal do Paraná
Ana Caroline Raimundini Aranha Universidade Tecnológica Federal do Paraná
Danielli Andrea Nardino Universidade Tecnológica Federal do Paraná
Virginia Sanches Coelho de Oliveira Trindade Universidade Tecnológica Federal do Paraná
Isabella Salvat Lucas Universidade Tecnológica Federal do Paraná
Naiara Leticia Gatz Universidade Tecnológica Federal do Paraná

DOI:

https://doi.org/10.22481/exon.v12i1.20509

Keywords:

wort, extraction, drying, phenolic compouds, flavonoids, anthocyanins

Abstract

A large amount of solid waste from beer production is generated annually in Brazil, which could be used as a potential source of bioactive compounds. The present work evaluated the hot trub of three different types of beer, named according to the hops added: Bobek, Cascade and Hersbrucker. The effect of different hydroalcoholic solvents on the extraction of total phenolics, flavonoids and antioxidant activity by the DPPH, ABTS and chelating ability methods was evaluated. It was found that the solvent had a significant effect on these factors. The levels of anthocyanins and yellow flavonoids in the residues were quantified. For all these factors, the influence of the type of malt and hops used in beer production was observed, which resulted in residues with different quantifications of these compounds and different antioxidant potentials. By Pearson's correlation coefficient, it was possible to observe a high and positive correlation between antioxidant activity by the three methods and the levels of total phenolics or flavonoids. The three residues showed high chelating ability, superior to the EDTA standard, which can be attributed to the presence of phenolic compounds and humulones present in the hops. This research has shown that these brewery by-products are a good source of antioxidant compounds, which could have potential applications in the food, pharmaceutical and cosmetic industries.

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