Optimization of Ultrasonic-Assisted Bioactive Compound Extraction from Green Soybean (Glycine max L.) and the Effect of Drying Methods and Storage Conditions on Procyanidin Extract

Rattanaporn Khonchaisri, Nutsuda Sumonsiri, Trakul Prommajak, Pornchai Rachtanapun, Noppol Leksawasdi, Charin Techapun, Siraphat Taesuwan, Anek Halee, Rojarej Nunta, Julaluk Khemacheewakul

Research output: Contribution to journalArticlepeer-review

Abstract

Green soybean (Glycine max L.) seeds (GSS) are rich in various antioxidants and phy-tonutrients that are linked to various health benefits. Ultrasound-assisted extraction (UAE) technology was used for extracting the effective components from GSS. A response surface method (RSM) was used to examine the influence of liquid-to-solid ratio and extraction temperature on the bioactive compounds and antioxidant characteristics. The optimal conditions were a liquid-to-solid ratio of 25:1 and a UAE temperature of 40 C. The observed values coincided well with the predicted values under optimal conditions. Additionally, the effects of drying methods on the procyanidins and antioxidant activities of GSS extract were evaluated. The spray-dried GSS extract contained the highest levels of procyanidins (21.4 ± 0.37 mg PC/g), DPPH (199 ± 0.85 µM Trolox eq/g), and FRAP (243 ± 0.26 µM Trolox eq/g). Spray drying could be the most time-and energy-efficient technique for drying the GSS extract. The present study also assessed the effects of storage temperature and time on procyanidins and antioxidant activities in GSS extract pow-der. Procyanidins were found to degrade more rapidly at 45 C than at 25 C and 35 C. Storage under 25 C was appropriate for maintaining the procyanidin contents, DPPH, and FRAP activities in the GSS extract powder. This study contributed to the body of knowledge by explaining the preparation of procyanidin extract powder from GSS, which might be employed as a low-cost supply of nutraceutical compounds for the functional food industry and pharmaceutical sector.

Original languageEnglish
Article number1775
JournalFoods
Volume11
Issue number12
DOIs
Publication statusPublished - 16 Jun 2022
Externally publishedYes

Bibliographical note

Funding Information:
Funding: This research and innovation activity was funded by CMU Junior Research Fellowship Program: R000027529, and National Research Council of Thailand (NRCT). This research work was partially supported by Chiang Mai University.

Funding Information:
Acknowledgments: The authors gratefully acknowledge Lanna Agro Industry Co., Ltd., for the supply of green soybean for this project. The authors would like to thank Chiang Mai University (CMU) and Bioprocess Research Cluster (BRC) for in-kind assistance. We wish to thank the Center of Excellence in Materials Science and Technology, Chiang Mai University for financial support.

Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.

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