Abstract
ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity.
Highlights
Soy is one of the most important products in the Brazilian economy, holding a prominent place in the export agenda of the country production was estimated at 116.996 34 million tons in the 2017/2018 harvest, placing Brazil as a the second biggest grain production (CONAB, 2018), which on the other hand, resulted in a significant waste generation that pose as potential environmental degrading agent.The soybean grain has high isoflavone content, varying from 12 to 461 mg/100 g, making them the main phenolic found in this legume (CARRÃO-PANIZZI et al, 2009).Due to the environmental impacts associated with by-products generation during soy-based food production, there is a dire need to reuse this waste in order to minimize production costs and enhance total utilization of food (CANTERI et al, 2008)
Results (Table 1) showed that 50% grain alcohol extraction (v/v) (244.89 ± 11.20 mg Gallic acid equivalent (GAE)/100 g) was better for the extraction of phenolic compounds from soybean molasses, differing statistically from the other solvents. These values were higher than the ones reported by Mantovani (2013), in which phenolics ranged from 26.8 (± 3.6) to 45.7 (± 1.9) mg GAE/100 g and 28.3 (± 3.1) to 59.8 (± 2.3) mg GAE/100 g of soy molasses, using as solvent 80% methanol and 90% ethanol, respectively
The IC50 values of the extracts obtained with cereal alcohol show low values indicating high antioxidant activity, because according to ARBOS et al (2010) high IC50 values have low antioxidant potential
Summary
Soy is one of the most important products in the Brazilian economy, holding a prominent place in the export agenda of the country production was estimated at 116.996 34 million tons in the 2017/2018 harvest, placing Brazil as a the second biggest grain production (CONAB, 2018), which on the other hand, resulted in a significant waste generation that pose as potential environmental degrading agent.The soybean grain has high isoflavone content, varying from 12 to 461 mg/100 g, making them the main phenolic found in this legume (CARRÃO-PANIZZI et al, 2009).Due to the environmental impacts associated with by-products generation during soy-based food production, there is a dire need to reuse this waste in order to minimize production costs and enhance total utilization of food (CANTERI et al, 2008). Soy is one of the most important products in the Brazilian economy, holding a prominent place in the export agenda of the country production was estimated at 116.996 34 million tons in the 2017/2018 harvest, placing Brazil as a the second biggest grain production (CONAB, 2018), which on the other hand, resulted in a significant waste generation that pose as potential environmental degrading agent. A dark brown syrup rich in carbohydrates and isoflavones, is usually produced concurrently with the soybean protein concentrate. This waste product has been used as raw material for fermentation (SIQUEIRA et al, 2008) predominately in bioethanol. Since soy molasses is an agroindustrial waste with a high generation volume, and a material of low commercial cost, this comparative advantages makes this byproduct a potential source for the extraction of bioactive compounds such as isoflavones for commercial purposes
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