Brewers' spent grain (BSG) is the most abundant by-product obtained from beer production. However, it contains some bioactive compounds such as phenolic compounds, therefore, the valorization of BSG is important to recovery these compounds and reused them as functional ingredients in food industry. Therefore, in this work, pulsed electric field (PEF) has been used as extraction pre-treatment. PEF parameters such as electric field strength E (0.5, 1.5, 2.5 kV/cm), frequency (50, 100, 150 Hz) and total time of treatment (5, 10, 15 s) were optimized in order to maximize the content of flavan-3-ols, flavonoids, phenolic acid derivates and total free phenolic compounds. Optimal conditions to the maximum value of total free phenolic compounds were the following: 2.5 kV/cm, 50 Hz and 14.5 s. Concentrations of total free and bound phenolic compounds from BSG under these PEF optimum conditions were 2.7 and 1.7 times, respectively, higher than in case of the extraction without PEF pre-treatment, indicating an improvement in the phenolic recovery with the use of PEF as a pre-treatment in brewers spent grain samples.

啤酒厂的废谷物（BSG）是从啤酒生产中获得的最丰富的副产品。但是，它含有一些生物活性化合物，例如酚类化合物，因此，BSG的增价对于回收这些化合物并将其重新用作食品工业中的功能成分很重要。因此，在这项工作中，脉冲电场（PEF）已用作提取预处理。优化PEF参数，例如电场强度E（0.5、1.5、2.5 kV / cm），频率（50、100、150 Hz）和总处理时间（5、10、15 s），以最大程度地增加黄烷-3-醇，类黄酮，酚酸衍生物和总游离酚化合物。达到总游离酚类化合物最大值的最佳条件如下：2.5 kV / cm，50 Hz和14.5 s。