Optimización del proceso de extracción de compuestos fenólicos a partir de subproducto de cerveza

Abstract

Abstract: The growth of the craft beer industry has given way to the generation of a considerable amount of by-products, which leads to the need to look for alternatives for their use. The aim of the present investigation was to optimize the extractionmethod of phenolic compounds from by-products of brewing with GRAS solvents and using an ultrasound-assisted extraction method (UAE). Using a three-factor,andthree-level Box-Beckhen design, the extraction parameters of the samples were randomized to analyze the total phenol content.The independent variables evaluated were temperature, time and extraction solvent, and the total phenol content was selected as response variable.After applying the methodology, it was determined that the optimal extraction conditions were: 70°C of temperature, 50% of EtOH concentration and a period of 150min. The quantified values of total phenols, compared with results achieved in similar studies, confirmed the UAE methodology as an efficient, low-cost method whose simplicity of operation makes it an ideal option to be applied in future research.