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Open AccessArticle

Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity

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Department of Chemical Engineering, Ho Chi Minh City University of Technology, Vietnam National University-Ho Chi Minh City, Ho Chi Minh City 700000, Vietnam
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Vietnam Academy of Science and Technology, Graduate University of Science and Technology, Hanoi 100000, Vietnam
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Institute of Natural Products Chemistry, Vietnam Academy of Science and Technology, Hanoi 100000, Vietnam
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NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Center of Excellence for Biochemistry and Natural Products, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Food Technology Department, College of Agriculture, Can Tho University, Can Tho City 94000, Vietnam
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Faculty of Biotechnology, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Authors to whom correspondence should be addressed.
Processes 2019, 7(8), 489; https://doi.org/10.3390/pr7080489
Received: 27 June 2019 / Revised: 27 July 2019 / Accepted: 29 July 2019 / Published: 1 August 2019
(This article belongs to the Special Issue Green Separation and Extraction Processes)
This research aimed to optimize the total polyphenol content (TPC) extracted from soybean sprout powder under different experimental parameters, including ethanol concentration (60–100% v/v), extraction temperature (40–80 °C), extraction time (15–150 min), material:solvent ratio (1:4–1:10 g/mL), the number extraction cycles (1, 2 and 3 times), the age of sprout (0–7 days), and the used part of the sprout (cotyledon, hypocotyl, or radicle). The obtained results were used in response surface methodology, in combination with a central composite design, to model the total polyphenol content (TPC) with respect to three variables, including ethanol concentration, extraction temperature, and material:solvent ratio. The experimental conditions for optimal recovery of TPC consisted of ethanol concentration of 88% (v/v), extraction temperature of 59 °C, material:solvent ratio of 1:6.5 g/mL, extraction time of 60 min, and 2 cycles of maceration. In addition, for maximal TPC, the sprout should undergo the germination of 5 days and the radicle fraction should be used. Based on the suggested optimum conditions, the obtained and verified TPC was 19.801 mg genistein (GE)/g dry weight (d.w.). The obtained dried extract also exhibited low antioxidant activity. View Full-Text
Keywords: soybean sprout; isoflavone; total polyphenol content; optimization; antioxidant activity soybean sprout; isoflavone; total polyphenol content; optimization; antioxidant activity
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MDPI and ACS Style

Le, X.T.; Lan Vi, V.L.; Toan, T.Q.; Bach, L.G.; Truc, T.T.; Hai Ha, P.T. Extraction Process of Polyphenols from Soybean (Glycine max L.) Sprouts: Optimization and Evaluation of Antioxidant Activity. Processes 2019, 7, 489.

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