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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity.

Details

Title
Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity
Author
Xuan Tien Le 1 ; Vo Luu Lan Vi 1 ; Tran, Quoc Toan 2 ; Long Giang Bach 3 ; Tran Thanh Truc 4 ; Pham Thi Hai Ha 5 

 Department of Chemical Engineering, Ho Chi Minh City University of Technology, Vietnam National University-Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam 
 Vietnam Academy of Science and Technology, Graduate University of Science and Technology, Hanoi 100000, Vietnam; Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam 
 NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam; Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam 
 Food Technology Department, College of Agriculture, Can Tho University, Can Tho City 94000, Vietnam 
 Faculty of Biotechnology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam 
First page
489
Publication year
2019
Publication date
2019
Publisher
MDPI AG
e-ISSN
22279717
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2550231351
Copyright
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.