Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants
The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/8/4/83 |
| _version_ | 1797765889765933056 |
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| author | Qiong-Qiong Yang Ren-You Gan Ying-Ying Ge Dan Zhang Harold Corke |
| author_facet | Qiong-Qiong Yang Ren-You Gan Ying-Ying Ge Dan Zhang Harold Corke |
| author_sort | Qiong-Qiong Yang |
| collection | DOAJ |
| description | The feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants. |
| first_indexed | 2024-03-12T20:17:37Z |
| format | Article |
| id | doaj.art-7af58c0435f7408e8ab3f9eaefdc0921 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T20:17:37Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-7af58c0435f7408e8ab3f9eaefdc09212023-08-02T01:13:23ZengMDPI AGAntioxidants2076-39212019-04-01848310.3390/antiox8040083antiox8040083Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) AntioxidantsQiong-Qiong Yang0Ren-You Gan1Ying-Ying Ge2Dan Zhang3Harold Corke4Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaDepartment of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, ChinaThe feasibility of improving the extraction rate of common bean antioxidants by ultrasonic treatment was investigated. Scanning electron microscopy (SEM) and spectrum Fourier transform infrared spectrophotometer (FT-IR) analysis revealed that ultrasonic treatment substantially altered the cellular structure of common bean seed, resulting in increased surface area, eroded cell walls, and greater exposure of cellulose and hemicellulose. The highest antioxidant activity was obtained at optimal extraction conditions (68 min, 55% acetone, 36:1 liquid to solid ratio, 30 ℃, and 480 W) which were optimized by response surface methodology. In terms of the extraction rate of common bean antioxidants, ultrasound-assisted extraction (UAE) exhibits about seven-fold higher extraction efficiency than conventional solvent extraction (CSE). In addition, 10 phenolic compounds in the common bean extracts were detected and quantified by high performance liquid chromatography (HPLC), including protocatechuic acid, catechin, chlorogenic acid, epicatechin, ferulic acid, coumarin, rutin, myricetin, cinnamic acid, and genistein. In summary, ultrasonic treatment is an ideal candidate methodology for improving the extraction rate of common bean antioxidants.https://www.mdpi.com/2076-3921/8/4/83sonicationphenolic compoundsantioxidant propertiesextraction optimization<i>Phaseolus vulgaris</i> |
| spellingShingle | Qiong-Qiong Yang Ren-You Gan Ying-Ying Ge Dan Zhang Harold Corke Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants Antioxidants sonication phenolic compounds antioxidant properties extraction optimization <i>Phaseolus vulgaris</i> |
| title | Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants |
| title_full | Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants |
| title_fullStr | Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants |
| title_full_unstemmed | Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants |
| title_short | Ultrasonic Treatment Increases Extraction Rate of Common Bean (<i>Phaseolus vulgaris</i> L.) Antioxidants |
| title_sort | ultrasonic treatment increases extraction rate of common bean i phaseolus vulgaris i l antioxidants |
| topic | sonication phenolic compounds antioxidant properties extraction optimization <i>Phaseolus vulgaris</i> |
| url | https://www.mdpi.com/2076-3921/8/4/83 |
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