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Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity

Author:
Ryu, Dayeon, Koh, Eunmi
Source:
Food chemistry 2018 v.261 pp. 260-266
ISSN:
0308-8146
Subject:
Glycine max, anthocyanins, antioxidant activity, hydrochloric acid, response surface methodology, soybeans, temperature
Abstract:
Acidified water extraction of total anthocyanin content, total phenol content and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging activity from black soybeans (Glycine max [L.] Merr. Cheongja4ho) was optimized using response surface methodology (RSM). A five-level, three-factor central composite design was employed to optimize the conditions for the maximum yields of these three components using19 different experiments. The HCl concentration (0.3–0.5%), solid-liquid ratio (1/30–1/50 g/mL) and extraction temperature (30–50 °C) significantly affected three components. The optimized conditions were HCl concentration of 0.359%, solid-liquid ratio of 1/54.2 g/mL and extraction temperature of 56.8 °C for total anthocyanin content (136.68 mg/100 g), total phenol content (1197.09 mg/100 g) and ABTS+ scavenging activity (211.65 mg/100 g). These experimental values fit well with the predicted values. Among three anthocyanins found in the black soybean extracts, cyanidin-3-O-glucoside was the major one (65–73% of the total), followed by petunidin-3-O-glucoside (17–23%) and delphinidin-3-O-glucoside (10–12%).
Agid:
6356316