Volume 3, Issue 1-2, February 2015, Page: 33-38
Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
Duong Thi Phuong Lien, College of Agriculture and Applied Biology, Can Tho University, Cantho city, Vietnam
Phan Thi Bich Tram, College of Agriculture and Applied Biology, Can Tho University, Cantho city, Vietnam
Ha Thanh Toan, Biotechnology Research and Development Institute, Can Tho University, Cantho city, Vietnam
Received: Oct. 5, 2014;       Accepted: Oct. 25, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.16      View  4329      Downloads  418
Abstract
In this research, a set of experiments was carried out for identifying the optimum conditions of independent variables affecting phenolic content extraction efficiency and antioxidant activity of soybean seeds (Glycine max L.). They included the use of different 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 phenolics manifested in forms of total phenolic 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 be increased using a prolonged time of 3 hours at the temperature of 40°C.
Keywords
Soybeans, Polyphenols, Flavonoids, Extraction, Antioxidant Activity, DPPH Radical Scavenging
To cite this article
Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan, Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 33-38. doi: 10.11648/j.jfns.s.2015030102.16
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