Polyphenols are a class of chemicals with many beneficial effects on human health, due to their physiological function including antioxidant, anti-mutagenic and cancer preventive activities. There are economic advantages in extracting polyphenols from natural waste resulted from food industry processes (such as beer, wine or olive oil production). They can be reintroduced in industrials like pharmaceutical, cosmetic products or as food preservatives.
The aim of this study was to analyze total polyphenols content and antioxidant activity in every stage of beer beverage process, starting with the analysis of raw materials (malt and hop) and ending with the resulted waste (brewers’ spent grain). Total antioxidant activity was evaluated by indirect spectrophotometric method, which utilized 2,2-diphenyl-1-picrylhydrazyl (DPPH) as generated system for free radical DPPH•. Total polyphenols content was determined using Folin Ciocalteu method. Finally, a correlation was made between antioxidant capacity and total polyphenol content of the samples taken into study.
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