Optimization of Ultrasound-Assisted Extraction Procedure to Determine Total Isoflavones in Chinese Soybean Cheese by Box
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Optimization of Ultrasound-Assisted Extraction Procedure to Determine Total Isoflavones in Chinese Soybean Cheese by Box–Behnken Design Wang Jianming & Geng Yuan & Li Ping & Hu Feng & Li Liying
Received: 8 March 2012 / Accepted: 25 April 2012 / Published online: 8 May 2012 # Springer Science+Business Media, LLC 2012
Abstract Isoflavones from Chinese soybean cheese were extracted with aqueous ethanol. Single-factor experiment design was employed to optimize the solid-toliquid ratio (in grams per milliliter), ethanol concentration (in percent), extraction time (in hours), and extraction temperature (in degrees Celsius). The solid-to-liquid ratio was 1.5:10 (g/mL), and ethanol concentration (50 %–90 %), extraction time (2–3 h), extraction temperature (50–70 °C) were used for further optimization of extraction conditions. The optimal conditions for the ultrasound-assisted extraction of total isoflavones from Chinese soybean cheese were determined using response surface methodology (RSM) by Box–Behnken design. Three variables “ethanol concentration, extraction time and extraction temperature” were regarded as factors in the optimization study. The optimal conditions for total isoflavone extraction in Chinese soybean cheese were: ethanol concentration of 65.43 %, extraction temperature of 65.38 °C, and extraction time of 2.51 h. The verification experimental OD value was 0.534, which agreed with the predicted value, thus indicating suitability of the model employed and the suitability of RSM in optimizing the extraction conditions. Keywords Isoflavones . Chinese soybean cheese . Ultrasound-assisted extraction . RSM
W. Jianming (*) : G. Yuan : L. Ping : H. Feng : L. Liying Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China e-mail: [email protected]
Introduction Chinese soybean cheese is a fermented tofu product which is popular in China; it has been consumed widely as an appetizer for more than 1,000 years (Han et al. 2001). It has a cheese-like texture and has many bioactive substances (soybean isoflavone, soybean oligopeptide, SOD, etc.). It was assumed that the main source of the biologic activities of fermented soybean foods were isoflavones (Pratt and Birac 1979). Isoflavones have attracted a great deal of attention due to their properties as an antioxidant ingredient (Chung et al. 2008; Kao and Chen 2006). These compounds have shown to reduce the risk of cardiovascular disease and promote the inhibition of cancer cell growth (Davis et al. 2008; Sarkar and Li, 2003). Furthermore, isoflavones play an important role in the prevention of several diseases, including osteoporosis and menopausal symptoms (Coxam 2008; Dijsselbloem et al. 2004; Ma et al. 2008; Phrakonkham et al. 2007) since they act as anti-estrogens (Okamoto et al. 2006) and tyrosine protein kinase inhibitors (Papazisis et al. 2006). Seeking more environmentally friendly methods and increased productivity, newer extraction techniques have been developed, including supercritical f
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