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

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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

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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), 2015. Published by Science Publishing Group

Keywords

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

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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

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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

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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

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@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}
}

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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  -

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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

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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

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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

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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}
}

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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  -

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