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�?mol 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�?mol 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. � 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Description:
Akpabli-Tsigbe, N.D.K., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China, Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon, Ghana; Ma, Y., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China; Ekumah, J.-N., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China, Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon, Ghana; Osabutey, J., Department of Early Childhood Education, University of Education, Winneba, Ghana, Virtuous Experimental School, Achimota-Accra, Ghana; Hu, J., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China; Xu, M., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China; Johnson, N.A.N., School of Food and Biological Engineering, Overseas College of Education, Jiangsu University, Zhenjiang, China; Mintah, B.K., Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon, Ghana, Council for Scientific and Industrial Research (CSIR), Food Research Institute, Accra, Ghana