| dc.description |
Akpabli-Tsigbe, N.D.K., School of Food and Biological Engineering, Oversea 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, Oversea College of Education, Jiangsu University, Zhenjiang, China; Ekumah, J.-N., School of Food and Biological Engineering, Oversea 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, Oversea College of Education, Jiangsu University, Zhenjiang, China; Xu, M., School of Food and Biological Engineering, Oversea College of Education, Jiangsu University, Zhenjiang, China; Johnson, N.A.N., School of Food and Biological Engineering, Oversea College of Education, Jiangsu University, Zhenjiang, China |
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| dc.description.abstract |
Chlorogenic acid (CA), especially that found in soybean, 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 soybean. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety with comprehensive physicochemical and bioactive properties evaluation. Optimization of ultrasound parameters with Box-Behnken design (BBD) found frequency (20.0�kHz), power density (30.0�W/L), temperature (37.9?), and time (28.0�min) as the significant optimized parameters, which gave CA yield of 5.007���0.033�mg/g and DPPH of 93.197���0.213�?mol AA eq/g dry sample and were higher than that of nonultrasound-treated (raw) HS sample (CA yield, 1.627���0.528�mg/g, and DPPH, 10.760���0.207�?mol AA eq/g dry sample). A satisfactory model was obtained. SEM results confirmed the structural alterations of HS variety caused by the optimized UAE parameters. High TPC (4.726���0.002�mg GAE/g), TPA (1.883���0.005�mg GAE/g), and low TFC (0.040���0.008�mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. Protein�phenolic interaction in HS variety was observed. The results proposed that polyphenols should be considered as a significant component of HS variety. Likewise, HS variety could be utilized for CA extraction. � 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. |
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