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Open AccessArticle

Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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Antioxidants 2019, 8(4), 83; https://doi.org/10.3390/antiox8040083
Received: 3 March 2019 / Revised: 22 March 2019 / Accepted: 27 March 2019 / Published: 1 April 2019
The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants. View Full-Text
Keywords: sonication; phenolic compounds; antioxidant properties; extraction optimization; Phaseolus vulgaris sonication; phenolic compounds; antioxidant properties; extraction optimization; Phaseolus vulgaris
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Yang, Q.-Q.; Gan, R.-Y.; Ge, Y.-Y.; Zhang, D.; Corke, H. Ultrasonic Treatment Increases Extraction Rate of Common Bean (Phaseolus vulgaris L.) Antioxidants. Antioxidants 2019, 8, 83.

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