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Changes in phenolic acid content during dry‐grind processing of corn into ethanol and DDGS
Author(s) -
Luthria Devanand L,
Memon Ayaz A,
Liu Keshun
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6481
Subject(s) - food science , distillers grains , chemistry , stillage , fermentation , antioxidant , ferulic acid , caffeic acid , ingredient , biochemistry
BACKGROUND Nine fractions (1, ground corn; 2, cooked slurry; 3, liquefied slurry; 4, fermented mash; 5, whole stillage; 6, thin stillage; 7, condensed distillers soluble ( CDS ); 8, distillers wet grains ( DWG ); and 9, distillers dried grains with solubles ( DDGS )) were collected at different steps from three commercial dry‐grind bioethanol processing plants. Samples were analyzed for individual and total phenolic acid content by HPLC and the antioxidant capacity by ferric reducing antioxidant power ( FRAP ) assay.RESULTS There were significant differences in phenolic acid (individual and total) content and the antioxidant capacity in the nine fractions collected from the three processing plants, but the changing trends in all three plants were very similar. The four phenolic acids identified in all fractions were caffeic, p ‐coumaric, ferulic and sinapic acids. Vanillic acid was present in all fractions except fractions 2 and 3. All fractions collected following fermentation, except fractions 6 and 7, had higher concentrations of phenolic acids than fractions before fermentation, with DWG having the highest phenolic acids content.CONCLUSION The increased concentration of phenolic acid content after fermentation in four fractions (4, 5, 8 and 9) was primarily due to depletion of starch during dry‐grind processing. Further research is needed to investigate the influence of enriched phenolic acid concentration in DDGS on diet palatability (sensory property) and animal health. Published 2013. This article is a U.S. Government work and is in the public domain in the USA