Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean

Duong Thi Phuong Lien; Phan Thi Bich Tram; Ha Thanh Toan

doi:doi:10.11648/j.jfns.s.2015030102.16

| Peer-Reviewed

Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean

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

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 25 October 2014 Published: 29 January 2015

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.16
Page(s)	33-38
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Soybeans, Polyphenols, Flavonoids, Extraction, Antioxidant Activity, DPPH Radical Scavenging

References

[1]	Adlercreutz H. and Mazur W. 1997. Phyto-oestrogens and western diseases. Ann. Med, v. 29, p. 95-102.
[2]	Al-Farsi, M. A. and Chang, Y. L. 2007. Optimization of phenolics and dietary fiber extraction from date seeds. Food Chemistry 108: 977-985.
[3]	Al-Farsi, M. A. and Lee, C. Y. 2008. Optimization of phenolics and dietary fiber extraction from date seeds. Food Chemistry 108: 977-985.
[4]	Anshu Singh, Arindam Kuila, Geetanjali Yadav and Rintu Banerjee. 2011. Process Optimization for the Extraction of Polyphenols from Okara. Food Technol. Biotechnol. 49 (3) 322–328. ISSN 1330-9862
[5]	Bolanho Beatriz Cervejeira, Adelaide Del Pino Beléia. 2011. Bioactive compounds and antioxidant potential of soy products. Alim. Nutr., Araraquara, v. 22, n. 4, p. 539-546, out./dez. 2011. ISSN 0103-4235, ISSN 2179-4448 on line.
[6]	Cacace, J. E. and Mazza, G. 2003. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering 59: 379–389.
[7]	Chavan, U. D., Shahidi, F. and Naczk, M. 2001. Extraction of condensed tannins from beach pea (Lathyrus maritimus L.) as affected by different solvents. Food Chemistry 75: 509–512.
[8]	Chen Xiao-xin, Xiao-bing Wu, Wei-ming Chai, Hui-ling Feng, Yan Shi, Han-tao Zhou, Qing-xi Chen. 2013. Optimization of extraction of phenolics from leaves of Ficus irens. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 903-915. ISSN 1673-1581 (Print); ISSN 1862-1783 (Online), www.zju.edu.cn/jzus; www.springerlink.com
[9]	Chew, K.K., Ng, S.Y., Thoo, Y.Y., Khoo, M.Z., Wan Aida, W.M. and Ho, C.W. (2011). Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. International Food Research Journal, 18: 1427-1435.
[10]	Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. and Larondelle, Y. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Separation and Purification Technology 55(2): 217-225.
[11]	Giao M.S., Pereira C.I., Fonseca S.C., Pintado M.E., Malcata F.X. 2009. Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana. Food Chem. 117, 412–416.
[12]	Goli, A. H., Barzegar, M. and Sahari, M. A. 2004. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry 92:521–525.
[13]	Herodež, Š. S., Hadolin, M., Škerget, M. and Knez, Ž. 2003. Solvent extraction study of antioxidants from Melissa officinalis L. leaves. Food Chemistry 80: 275-282
[14]	Isanga, J., & Zhang, G. (2008). Soybean bioactive components and their implications to health -a review. Food Reviews International, 24, 252–276.
[15]	Jin Dai 1, 2 and Russell J. Mumper. 2010. Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties. Molecules 15, 7313-7352; doi:10.3390/molecules15107313. ISSN 1420-3049, www.mdpi.com/journal/molecules
[16]	Ju ZY, Howard LR. 2003. Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. J Agric Food Chem. 51(18):5207–5213.
[17]	Katalinic´, V., Milos, M., Modun, D., Music´, I., & Boban, M. (2004). Antioxidant effectiveness of selected wines in comparison with (+)- catechin. Food Chemistry, 80, 593–600.
[18]	Madhavi D. L.; Deshpande S. S. and Salunkhe D. K. 1995. Food antioxidants: technological, toxicological and health perspectives. New York: Marcel Dekker, 490p.
[19]	Maksimovic´, Z., Malencˇic´, D., & Kovacˇevic´, N. (2005). Polyphenol contents and antioxidant activity of Maydis stigma extracts. Bioresource Technology, 96, 873–877.
[20]	Miliauskas, G., Venskutonis, P. R., & van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85, 231–237.
[21]	Nihal Turkmen, Ferda Sari, Y. Sedat Velioglu. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods. Food Chemistry 99, 835–841.
[22]	Omoni, A. O., & Aluko, R. E. (2005). Soybean foods and their beneﬁts: Potential mechanisms of action. Nutrition Reviews, 63, 272–283.
[23]	Ozsoy, N., Can, A., Yanardag, R. & Akev, N. 2008. Antioxidant activity of Smilax excelsa L. leaf extracts. Food Chemistry 110: 571-583.
[24]	Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J. and Nuñez, M. J. 2005. Effect of solvent, temperature, solvent to solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry 53: 2111-2117
[25]	Silva, E. M., Rogez, H. and Larondelle, Y. 2007. Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology. Separation and Purification Technology 55: 381-387.
[26]	Spigno, G., Tramelli, L. and De Faveri, D. M. 2007. Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering 81: 200 – 208.
[27]	Susu Jiang, Weixi Cai and Baojun Xu (2013) Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans. Foods 2, 198-212.
[28]	Tabart, J., Kevers, C., Sipel, A., Pincemail, J., Defraigne, J. O. and Dommes, J. 2007. Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chemistry 105: 1268-1275.
[29]	Tan M. C., Tan C. P. and Ho C. W. 2013. Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems. International Food Research Journal 20(6): 3117-3123.
[30]	Tan P. W., Tan C. P. and Ho C. W. 2011. Antioxidant properties: Effects of solid-to-solvent ratio on antioxidant compounds and capacities of Pegaga (Centella asiatica). International Food Research Journal 18: 557-562.
[31]	Wang, J., Sun, B. G., Cao, Y., Tian, Y. and Li, X. H. 2008. Optimization of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chemistry 106: 804-810.
[32]	Weidner, S.; Powałka, A.; Karamać, M.; Amarowicz, R. 2012. Extracts of phenolic compounds from seeds of three wild grapevines—Comparison of their antioxidant activities and the content of phenolic compounds. Int. J. Mol. Sci. 13, 3444–3457.
[33]	Yu J., Ahmedna M., & Goktepe I. (2005). Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry, 90, 199–206.
[34]	Zhang, S. Q., Bi, H. M. and Liu, C. J. 2007. Extraction of bio-active components from Rhodiola sachalinensis under ultrahigh hydrostatic pressure. Separation and Purification Technology 57: 277-282.
[35]	Zuo, Y., Chen, H. and Deng, Y. 2002. Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pureh teas using HPLC with a photodiode array detector. Talanta 57: 307–316.

Cite This Article

Plain Text BibTeX RIS

APA Style

Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan. (2015). Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. Journal of Food and Nutrition Sciences, 3(1-2), 33-38. https://doi.org/10.11648/j.jfns.s.2015030102.16

Copy | Download

ACS Style

Duong Thi Phuong Lien; Phan Thi Bich Tram; Ha Thanh Toan. Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. J. Food Nutr. Sci. 2015, 3(1-2), 33-38. doi: 10.11648/j.jfns.s.2015030102.16

Copy | Download

AMA Style

Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan. Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. J Food Nutr Sci. 2015;3(1-2):33-38. doi: 10.11648/j.jfns.s.2015030102.16

Copy | Download

@article{10.11648/j.jfns.s.2015030102.16,
  author = {Duong Thi Phuong Lien and Phan Thi Bich Tram and Ha Thanh Toan},
  title = {Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {33-38},
  doi = {10.11648/j.jfns.s.2015030102.16},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.16},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
AU  - Duong Thi Phuong Lien
AU  - Phan Thi Bich Tram
AU  - Ha Thanh Toan
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.16
DO  - 10.11648/j.jfns.s.2015030102.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 33
EP  - 38
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.16
AB  - 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.
VL  - 3
IS  - 1-2
ER  -

Copy | Download

Author Information

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

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan. (2015). Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. Journal of Food and Nutrition Sciences, 3(1-2), 33-38. https://doi.org/10.11648/j.jfns.s.2015030102.16

Copy | Download

ACS Style

Duong Thi Phuong Lien; Phan Thi Bich Tram; Ha Thanh Toan. Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. J. Food Nutr. Sci. 2015, 3(1-2), 33-38. doi: 10.11648/j.jfns.s.2015030102.16

Copy | Download

AMA Style

Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan. Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean. J Food Nutr Sci. 2015;3(1-2):33-38. doi: 10.11648/j.jfns.s.2015030102.16

Copy | Download

@article{10.11648/j.jfns.s.2015030102.16,
  author = {Duong Thi Phuong Lien and Phan Thi Bich Tram and Ha Thanh Toan},
  title = {Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {33-38},
  doi = {10.11648/j.jfns.s.2015030102.16},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.16},
  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.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effects of Extraction Process on Phenolic Content and Antioxidant Activity of Soybean
AU  - Duong Thi Phuong Lien
AU  - Phan Thi Bich Tram
AU  - Ha Thanh Toan
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.16
DO  - 10.11648/j.jfns.s.2015030102.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 33
EP  - 38
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.16
AB  - 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.
VL  - 3
IS  - 1-2
ER  -

Copy | Download