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Phenolic Acids and Antioxidant Capacity of Distillers Dried Grains with Solubles (DDGS) as Compared with Corn
Author(s) -
Luthria Devanand L.,
Liu Keshun,
Memon Ayaz A.
Publication year - 2012
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-012-2025-y
Subject(s) - chemistry , food science , distillers grains , antioxidant , phenolic acid , ferulic acid , antioxidant capacity , caffeic acid , organic chemistry
Three sets of ground corn and the corresponding distillers dried grains with solubles (DDGS) were collected from three commercial plants and analyzed for individual phenolic acids and antioxidant capacity. This study was undertaken to investigate the influence of processing on phenolic acids content and antioxidant capacity of corn and the corresponding processed DDGS samples. The five phenolic acids identified in corn and DDGS were vanillic, caffeic, p ‐coumaric, ferulic, and sinapic acids. Ferulic and p ‐coumaric acids accounted for about 80% of the total identified and quantified phenolic acids. The phenolic acids profile of DDGS was comparable to that of corn. The content of total phenolic acids per gram basis, in DDGS was 3.40 fold higher and antioxidant capacity was 2.58 fold more than that of corn. These observations suggest that there was little degradation in individual phenolic acids content during dry grind processing. Furthermore, significant variation in measured individual and total phenolic acids, and antioxidant capacity among processing plants existed for both corn and DDGS. Results from this study will be valuable to bioethanol manufacturers and the feed industry.