Soybean (Glycine max) hull valorization through the extraction of polyphenols by green alternative methods
Ignacio Cabezudo, María-Rocío Meini, Carla C Di Ponte, Natasha Melnichuk, Carlos E Boschetti, Diana Romanini
Food Chemistry; 2021 Feb 15;338:128131. doi: 10.1016/j.foodchem.2020.128131.
Abstract
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. 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.
Views: 211