The DOI matches its Crossref record; 30 of the 30 references it cites were found in a registry or an index.
Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools
Abstract
A method combining aqueous extraction, reversed-phase high-performance capillary liquid chromatography with photodiode array detection (cLC-DAD) and chemometric tools, was developed to determine phenolic compounds in residual brewing yeast. The effect of temperature, nature of extraction solvent and method for separation of extract solution were studied to optimize the extraction conditions on the basis of total phenolic content (TPC), total flavonoids content (TFC) and antioxidant capacity. Polyphenols were determined by cLC-DAD. Flavonols as rutin and kaempferol, flavonoids as naringin, phenolic acids as gallic acid and antioxidants as trans-ferulic and p-coumaric acids were found and quantified in the brewing residue. Data were subjected to evaluation using multifactor ANOVA and principal component analysis (PCA), both showing that lyophilization pretreatment affects the content of individual polyphenols and that residual brewing yeast contains higher polyphenol amounts than the liquid beer waste. The obtained results suggest that residual brewing yeast could be a source of polyphenols.
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In the citing paper
“A lyophilization pre-treatment, prior to the extraction of polyphenols, leads to a reduced yield of gallic acid, p -coumaric acid and naringin due to losses or transformations during vacuum drying.”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [43]
In the citing paper
“Similarly, the use of filtration also caused significant polyphenol losses and is therefore unsuitable for use as a separation method [43].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [43]
In the citing paper
“In comparison to liquid beer waste, BSY extracts have been shown to contain higher levels of polyphenols, antioxidants, and flavonoids, indicating BSY as a potential industrial source of polyphenols for the food and nutraceutical industries [43].”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [43]
Citations
Cites
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Research works printed but not linked: 1
- Farcăs, 2013, Preliminary study on antioxidant activity and polyphenols content in discharged waste from beer production, Journal of Agroalimentary Processes and Technologies, 19, 319
Cited by
Gómez-Mejía, E., Rosales-Conrado, N., León-González, M. E., & Madrid, Y. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.05.136 · Cited by 282
Self-citationBrewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“In comparison to liquid beer waste, BSY extracts have been shown to contain higher levels of polyphenols, antioxidants, and flavonoids, indicating BSY as a potential industrial source of polyphenols for the food and nutraceutical industries [43].”
BackgroundMethod
Metadata
- Authors
- León-González, M. E., Gómez-Mejía, E., Rosales-Conrado, N., & Madrid-Albarrán, Y.
- Affiliations
- Universidad Complutense de Madrid (ES)
- ORCID
- Gómez-Mejía, Esther
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2018-11
- Volume
- 267
- Pages
- 246-254
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2726995134
- Cited by
- 55
- References
- 30
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 7 · 2023: 7 · 2022: 5 · 2021: 6 · 2020: 10 · 2019: 5
- FWCI
- 2.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Comunidad de Madrid
- Ministerio de Economía y Competitividad
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- polyphenols, phenolic compounds, flavonoids, flavonols, phenolic acids, antioxidant capacity, extraction optimization, principal component analysis, total phenolic content, total flavonoid content
- MeSH terms
- Antioxidants, Chromatography, High Pressure Liquid, Flavonoids, Humidity, Hydrogen-Ion Concentration, Saccharomyces cerevisiae, Principal Component Analysis, Chromatography, Reverse-Phase, Polyphenols
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- CoChat. (2026). Citation check: Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools. https://app.cochat.ai/papers/10.1016/j.foodchem.2017.06.141
- The paper
- León-González, M. E., Gómez-Mejía, E., Rosales-Conrado, N., & Madrid-Albarrán, Y. (2018). Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.06.141
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
