Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/5221
Title: Effects of extraction process on phenolic content and antioxidant activity of soybean
Authors: Dương, Thị Phượng Liên
Phan, Thị Bích Trâm
Hà, Thanh Toàn
Keywords: Soybeans
Polyphenols
Flavonoids
Extraction
Antioxidant Activity
DPPH Radical Scavenging
Issue Date: 2014
Series/Report no.: Journal of Food and Nutrition Sciences;3 .- p.33-38
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 diff erent organic solvents (methanol, ethanol and acetone); concentrations of solvent (40, 50, 60, 70, 80, and 90 v/v, %); the ratio between soybean seeds and solvent (1:4, 1:6; 1:8 and 1:10) and the number of extraction times (2, 3 and 4 times); the extraction time (2, 3 and 4 hours) and the temperature (30, 40, 50 and 60°C). 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-picryl hydrazyl radical scavenging (DPPH) were used as assessment indicators. Generally, high extraction yield was obtained using aqueous acetone 70% as solvent; the most suitable ratio between soybean seeds and solvent was 1:6 for 3 times of extraction. The extraction yield could further be increased using a prolonged time of 3 hours at the temperature of 40°C.
URI: http://localhost:8080//jspui/handle/123456789/5221
ISSN: 2330-7293
Appears in Collections:Tạp chí quốc tế

Files in This Item:
File Description SizeFormat 
_file_269.41 kBAdobe PDFView/Open
Your IP: 44.200.74.73


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.