Please use this identifier to cite or link to this item:
Title: Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties
Authors: Akpabli-Tsigbe, N. D. K.
Ma, Y.
Ekumah, J. N.
Osabutey, J.
Hu, J.
Xu, M.
Johnson, N. A. N.
Mintah, B. K.
Keywords: Chlorogenic acid;Heilong48 soybean variety;Optimization;Physicochemical properties;Ultrasonic assisted extraction
Issue Date: 2022
Publisher: John Wiley & Sons, Inc
Citation: Food Science & Nutrition, 10 (4), 985-1002
Abstract: Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound-treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction
ISSN: 2048-7177
Journal Name: Food Science & Nutrition
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
FSN_10_Akpabli_Tsigbe_et al.pdf1.93 MBAdobe PDFThumbnail

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