info:eu-repo/semantics/article
Soybean (Glycine max) hull valorization through the extraction of polyphenols by green alternative methods
Fecha
2021-02-15Registro en:
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
0308-8146
1873-7072
CONICET Digital
CONICET
Autor
Cabezudo, Ignacio
Meini, María Rocío
Di Ponte, Carla C.
Melnichuk, Natasha
Boschetti, Carlos Eugenio
Romanini, Diana
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.