Effects of extraction process on polyphenol content and antioxidant activity of soybean

Duong Thi Phuong Lien * , Ha Thanh Toan and Phan Thi Bich Tram

* Corresponding author (dtplien@ctu.edu.vn)

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Received: 26 Sep 2014
Accepted: 07 Nov 2014
Published: 01 Nov 2014
Title: Effects of extraction process on polyphenol content and antioxidant activity of soybean
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How to Cite
Liên, D. T. P., Toàn, H. T., & Trâm, P. T. B. (2014). Effects of extraction process on polyphenol content and antioxidant activity of soybean. CTU Journal of Science, (CĐ Nông nghiệp), 8-15. Retrieved from https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/2069
Issue
No. Special issue on Agriculture (2014)
Section
Food Technology

Abstract

In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting polyphenol content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of di?erent organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60, 70, 80, and 90 v/v %); the soybean?to?solvent ratio (1:4, 1:6, 1:8 and 1:10) and the number extraction cycles (2, 3 and 4); the extraction time (2, 3 and 4 hours) and the temperature (30, 40, 50 and 60oC). The extraction abilities of polyphenols manifested in forms of total polyphenol and total flavonoid contents (TPC and TFC) as well as the antioxidant activity by 1,1?diphenyl?2?picrylhydrazyl radical scavenging (DPPH) were used as assessment indicators. Generally, high extraction yield was obtained using aqueous acetone 70% as solvent; the most suitable soybean?to?solvent ratio was 1:6 for 3 cycles of extraction. The extraction yield could further increase using 3 hours for each cycle of extraction at the temperature of 40°C.
Keywords: Soybeans, phenolics, flavonoids, extraction, antioxidant activity, DPPH radical scavenging

Tóm tắt

Nghiên cứu được tiến hành trên cơ sở xác lập điều kiện tối ưu của các biến phụ thuộc ảnh hưởng đến hiệu suất trích ly polyphenol và khả năng chống oxy hóa của đậu nành (Glycine max L.). Các yếu tố khảo sát bao gồm loại dung môi sử dụng (methanol, ethanol và acetone); nồng độ dung môi (40, 50, 60, 70, 80 và 90 % v/v); tỷ lệ đậu nành trong dung môi (1:4, 1:6, 1:8, 1:10) và số lần trích ly (2, 3, 4); thời gian trích ly (2, 3, 4 giờ) và nhiệt độ (30, 40, 50, 60oC). Hiệu quả quá trình trích ly polyphenol thể hiện qua hàm lượng polyphenol tổng số (TPC) và flavonoid tổng số (TFC) cũng như hoạt tính chống oxy hóa thông qua khả năng trung hòa gốc tự do DPPH (1,1?diphenyl?2?picrylhydrazyl) được sử dụng như chỉ tiêu đánh giá. Nhìn chung, hiệu suất trích ly cao khi sử dụng dung môi acetone 70%; tỷ lệ đậu nành và dung môi thích hợp là 1:6 với 3 lần trích ly. Hiệu suất trích ly có thể được nâng cao khi trích ly ở nhiệt độ 40oC trong 3 giờ cho mỗi lần trích.
Từ khóa: Đậu nành, polyphenol, flavonoid, trích ly, khả năng chống oxy hóa, trung hòa gốc tự do DPPH

Article Details

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