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Reuse of Hot Trub as an Active Ingredient with Antioxidant and Antimicrobial Potential

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Abstract

The reuse of agro-industrial residues is vital to minimize their environmental impact and alternatives for their application are needed. In this research, we evaluated the chemical composition as well as antioxidant and antibacterial activities of the extract from hot trub, that is the second solid waste obtained during the brewing process. Total phenolic and flavonoids compounds were determined by colorimetric assays and the compounds were identified by UHPLC-DAD-MS/MS. Antioxidant activity was evaluated by ABTS and DPPH methods. Antibacterial activity against Gram-positive and Gram-negative bacteria was analyzed by agar diffusion and microdilution methods. Cytotoxicity was evaluated against murine fibroblast L929 cell line by MTT assay. The results showed that the content of phenolic and flavonoid compounds ranged according to the fractions from 8.237 to 13.390 mg GAE/g and from 0.019 to 1.643 mg QE/g, respectively. The compounds cohumulone, cohulupone, hulupone/adhulupone, isoxanthohumol, xanthohumol, hydroxytricyclocolupone epimers, hydroxytricyclolupone/hydroxytricicloadlupone epimers and nortricyclocolupone were suggested. Higher antioxidant activity was observed for the crude ethanol extract. The hexane fraction presented the lowest MIC value against Gram-positive bacteria, as well as lower cytotoxicity. These results are promising and indicate a great potential for the reuse of this byproduct as a source of natural antioxidant and for the microbiological applications, which consequently would reduce the environmental impact.

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Acknowledgments

This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG).

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Authors and Affiliations

  1. Programa de Pós Graduação em Biotecnologia-NUPEB, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, 35400-000, Brazil

    Fernanda Senna Ferreira Costa, Janaína Brandão Seibert, Regislainy Gomes da Silva, Deise Inocêncio Pereira, Orlando David Henrique dos Santos & Gustavo Henrique Bianco de Souza

  2. Programa de Pós Graduação em Ciências Farmacêuticas, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, 35400-000, Brazil

    Tatiane Roquete Amparo, Benila Maria Silveira, Orlando David Henrique dos Santos, Geraldo Célio Brandão, Luiz Fernando de Medeiros Teixeira & Gustavo Henrique Bianco de Souza

  3. Universidade de Belo Horizonte, Curso de Tecnologia Cervejeira, Belo Horizonte, Minas Gerais, 30455-610, Brazil

    Ramon Gontijo Garcia Barbosa

  4. Programa de Pós Graduação em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, 35400-000, Brazil

    Paula Melo de Abreu Vieira

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  1. Fernanda Senna Ferreira Costa
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  2. Tatiane Roquete Amparo
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  9. Geraldo Célio Brandão
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  12. Gustavo Henrique Bianco de Souza
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Correspondence to Gustavo Henrique Bianco de Souza.

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Senna Ferreira Costa, F., Roquete Amparo, T., Brandão Seibert, J. et al. Reuse of Hot Trub as an Active Ingredient with Antioxidant and Antimicrobial Potential. Waste Biomass Valor 12, 2037–2047 (2021). https://doi.org/10.1007/s12649-020-01163-6

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