[6-1130-P] Functional/Wellness Foods & Nutrition (6th)

[6-1130-P-06] Process optimization for antioxidant extraction from seed of soybean cultivar Chiang mai60

*Arpatsara Seekoompa¹, Pairote Wongputtisin¹, Piyanuch Niamsup¹ (1. Program in Biotechnology, Faculty of science, Maejo University, Chiang mai(Thailand))

キーワード：soybean, antioxidant activity, isoflavones, functional food, optimization

Soybean [Glycine max (L.) Merr.] cv. Chiang mai60, a local and popular cultivar of Thailand, plays an important role as source of protein food and phytochemicals contributing many health benefits to consumer. Antioxidant activity is one of the beneficial property obtained from soybean seed. Soy isoflavones, major antioxidants composing in soybean seed, have been isolated and developed into a variety of healthy foods. Therefore, this research aimed to optimize the optimal conditions for antioxidant extraction from seed of Chiang mai 60 for further application in functional food development. Ratio of water to soybean powder, extraction temperature and time were optimized by central composite design (CCD) method, a statistical experimental approach. The results showed that soybean extract with highest ABTS inhibition activity at 85.5% was obtained when the extraction was carried out the ratio of 3.18 ml: 1 g, 45ºC and 4 h (p=0.0004, R-squared = 0.9107). According to HPLC analysis, this soybean extract contained aglycones isoflavones (daidzein, glycitein, genistein) and glucosides isoflavones (daidzin, glycitin, genistin) approximately 0.2985 and 0.2397 mg/g seed, respectively. It might be indicated that seed of soybean cv. Chiang mai60 was one of good source of antioxidant and exhibited a potential to be utilized as ingredient for functional food development.