Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties

Abstract

Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybean. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety with comprehensive physicochemical and bioactive properties evaluation. Optimization of ultrasound parameters with Box‐Behnken design (BBD) found frequency (20.0 kHz), power density (30.0 W/L), temperature (37.9℃), and time (28.0 min) as the significant optimized parameters, which gave CA yield of 5.007 ± 0.033 mg/g and DPPH of 93.197 ± 0.213 μmol AA eq/g dry sample and were higher than that of nonultrasound‐treated (raw) HS sample (CA yield, 1.627 ± 0.528 mg/g, and DPPH, 10.760 ± 0.207 μmol AA eq/g dry sample). A satisfactory model was obtained. SEM results confirmed the structural alterations of HS variety caused by the optimized UAE parameters. High TPC (4.726 ± 0.002 mg GAE/g), TPA (1.883 ± 0.005 mg GAE/g), and low TFC (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. Protein–phenolic interaction in HS variety was observed. The results proposed that polyphenols should be considered as a significant component of HS variety. Likewise, HS variety could be utilized for CA extraction.

Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

“…where A slightly modified version of the SEM method reported by Ref. [37] was utilized to investigate the structures of both unfermented and fermented materials. Double-sided adhesive tape was used to secure the raw and cultured samples to a copper sample holder.…”

“…The method outlined by Ref. [37] with slight modifications, was used to determine the topography of chickpea beverages samples. The samples were dissolved in 0.01 M saline phosphate buffer (pH 8.0) to prepare a 10 µg/mL final concentration.…”

“…The FTIR spectroscopy approach described by Ref. [37] was utilized with minor changes to identify the chemical structure of unfermented and fermented materials. With a mortar and pestle (both made of agate), 4 mg of freeze-dried fermented and unfermented (control) chickpea beverages were ground separately and well combined with 200 mg of dried spectroscopic grade KBr (at 105 • C for 24 h) powder.…”

Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology

“…The FTIR spectroscopy approach described by the authors of [31] was utilized with minor changes to identify the chemical structure of unfermented and fermented materials. With a mortar and pestle (both made of agate), 4 mg of freeze-dried fermented and unfermented (control) chickpea beverages were ground separately and well combined with 200 mg of dried spectroscopic grade KBr (at 105 • C for 24 h) powder.…”