Original scientific paper

Process Optimization for the Extraction of Polyphenols from Okara

Anshu Singh ; Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India
Arindam Kuila ; Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India
Geetanjali Yadav ; Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India
Rintu Banerjee ; Microbial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, 721302 Kharagpur, India

Abstract

The objective of the present investigation is to examine okara, a suitable substrate for polyphenol extraction, and to develop a feasible eco-friendly process to maximize the yield of antioxidant phenolics. Box-Behnken design (BBD) based on response surface methodology (RSM) was employed to investigate the effect of temperature (°C), solvent fraction (%) and incubation time (min) on polyphenol extraction by using MINITAB 15 software. Acetone was used as solvent to extract the phenolic compounds possessing the antioxidant properties (DPPH radical scavenging activity, reducing power, and metal chelating activity). Extraction under the optimum conditions yielded total polyphenolic content of 1.16 mg/mL, DPPH radical scavenging activity of 61.07 %, metal chelating activity of 61.20 % and better reducing power. The effective model developed for antioxidant mining from okara under mild operational conditions can be a valuable technique for soybean-based food industry.

Keywords

natural antioxidants; polyphenolics; soybean; okara; response surface methodology (RSM)

Hrčak ID:

71059

URI

https://hrcak.srce.hr/71059

Publication date:

10.8.2011.

Article data in other languages: croatian

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