Study on Extraction of Polyphenols from Black Soybeans and Antioxidant Activity

Chun Ling Xiao; Ying Ren; Hui Ling Ding

doi:10.4028/www.scientific.net/AMM.675-677.1629

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 675-677Study on Extraction of Polyphenols from Black...

Study on Extraction of Polyphenols from Black Soybeans and Antioxidant Activity

Abstract:

In this experiment black soybeans as raw materials,different factor on black beans polyphenol extraction yield influence,and studied the polyphenols antioxidant activity through establishing DPPH· system,·OH system and reducing power system,and compared with Vc. The result showed that:the optimum extraction conditions were the ratio of liquid to Solid was 32:1,ethanol concentration 48%,time 95min,temperature 90 °C.In these conditions, the yield of polyphenols was 8.953mg/g. The scavenging effects of polyphenols and Vc on DPPH·, ·OH force increased with increasing concentration,and the scavenging effects of polyphenols on DPPH· and ·OH higher than Vc when between in 11~31 μg/mL.When concentration is more than 12μg/mL,the scavenging effects of polyphenols on ·OH is higher than Vc.

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Periodical:

Applied Mechanics and Materials (Volumes 675-677)

Pages:

1629-1633

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.675-677.1629

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Online since:

October 2014

Authors:

Chun Ling Xiao*, Ying Ren, Hui Ling Ding

Keywords:

Antioxidant Activity, Black Soyabeans, Polyphenols, Response Surface

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* - Corresponding Author

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