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A Comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions
- Gerliani, Natela, Hammami, Riadh, Aïder, Mohammed
- Food chemistry 2019
- antioxidant activity, comparative study, functional properties, soybean meal
- Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50min. Electro-activated sshowed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).