Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract
2016
Vieira, Elsa F. | Carvalho, Joana | Pinto, Edgar | Cunha, Sara | Almeida, Agostinho A. | Ferreira, Isabel M.P.L.V.O.
Spent yeast is the second major by-product from brewing. Mechanical disruption of yeast cell wall can be used to obtain β-glucan rich ingredients and separate inner yeast content, both with potential applications as food and nutraceutical ingredients. In this work, the nutritional composition, including minerals and B-complex vitamins, together with the antioxidant activity and phenolic compounds profile of yeast extract, prepared by mechanic disruption of brewer’s spent yeast and removal of yeast cell wall, was investigated. The lyophilised yeast extract presented 64% of proteins with high proportion of essential amino acids and 4% of RNA; macrominerals (Na, K, Ca, Mg), trace elements such as Zn (11.9mg/100g dw), Fe (1.76mg/100g dw), and Mn (0.564mg/100g dw), and vitamins B3 (77.2mg/100mg dw), B6 (55.1mg/100g dw) and B9 (3.01mg/100g dw). Two phenolic compounds were quantified as free forms, gallic acid and (±) catechin, whereas other bounded phenolic compounds were also quantified. The nutrients content, antioxidant properties and phenolic composition of the lyophilised brewer’s spent yeast extract indicates that it can be an interesting food or nutraceutical ingredient. Thus, its recovery will be beneficial in terms of sustainability and environmental impact.
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