<b>Bioactive compounds from brewer’s spent grain: phenolic compounds, fatty acids and <i>in vitro</i> antioxidant capacity

Brewer's spent grain (BSG) was characterized by physicochemical, total phenolic compound and flavonoids contents. Antioxidant activity was evaluated by four different assays. The chromatographic analyses were used to quantify the phenolic compounds and the fatty acids in BSG. Ethanolic extracts were tested to evaluate antibacterial activity. The higher concentration of total phenolic compounds for BSG was obtained in the extraction with ethanol...