Artículo
Soybean (Glycine max) hull valorization through the extraction of polyphenols by green alternative methods
Cabezudo, Ignacio
; Meini, María Rocío
; Di Ponte, Carla C.; Melnichuk, Natasha
; Boschetti, Carlos Eugenio
; Romanini, Diana
Fecha de publicación:
15/02/2021
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
e-ISSN:
1873-7072
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Soybean is one of the greatest crops in the world, with about 348.7 million tons being produced in 2018. Soybean hull is a by-product produced during the processing of soybean to obtain flour and oil. Though not being actually exploited, it is a source of polyphenols with antioxidant activity. Here, the extraction of polyphenols from soybean hull was performed by means of an alkaline hydrolysis treatment, which was optimized by the response surface methodology. At the optimal region, a total phenolic content of 0.72 g gallic acid equivalents per 100 g of soybean hull was obtained with an antioxidant activity of 2.17 mmoles of Trolox equivalents. Polyphenols responsible for the antioxidant activities were identified by LC–MS, including phenolic acids, anthocyanins, stilbenes, and the two main isoflavones of soybean, daidzein and genistein, in their non-glycosylated form. Other alternative extraction methods based on Aspergillus oryzae fermentation and α-amylase hydrolysis are also proposed.
Palabras clave:
ANTIOXIDANT
,
ASPERGILLUS ORYZAE
,
EXTRACTION
,
FERMENTATION
,
POLYPHENOLS
,
SOYBEAN HULL
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CCT - ROSARIO)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - ROSARIO
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - ROSARIO
Articulos(IPROBYQ)
Articulos de INST. DE PROCESOS BIOTECNOLOGICOS Y QUIMICOS ROSARIO
Articulos de INST. DE PROCESOS BIOTECNOLOGICOS Y QUIMICOS ROSARIO
Citación
Cabezudo, Ignacio; Meini, María Rocío; Di Ponte, Carla C.; Melnichuk, Natasha; Boschetti, Carlos Eugenio; et al.; Soybean (Glycine max) hull valorization through the extraction of polyphenols by green alternative methods; Elsevier; Food Chemistry; 338; 15-2-2021; 1-8
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