Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design

卷:197

Handa, Cintia Ladeira ; de Lima, Fernando Sanches ; Geton Guelfi, Marcela Fernanda ; Georgetti, Sandra Regina ; Ida, Elza Iouko

Univ Estadual Londrina

关键词: Defatted soy flour;    Polyphenol;    Flavonoid;    Isoflavone;    Antioxidant activity;    Fermentation;    Mixture design;    Green extraction solvent;   

DOI  :  10.1016/j.foodchem.2015.10.124

学科分类：食品科学和技术

【 摘 要 】

A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water: ethanol: methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5: 0.375: 0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water: ethanol ratio of 0.5: 0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones. (C) 2015 Elsevier Ltd. All rights reserved.