title: Multi-response optimisation of the extraction solvent system for phenolics and antioxidant activities from fermented soy flour using a simplex-centroid design.
abstract: A simplex-centroid design comprising three solvents (water, ethanol and methanol) was used to optimise the extraction mixture for phenolics and antioxidant activities from defatted soy flour fermented with Monascus purpureus or Aspergillus oryzae. Total phenolics were more efficiently extracted using only water for both samples. The highest antioxidant activities by the DPPH and ABTS methods were obtained using extraction mixtures containing at least 75 wt% water. Specific water:ethanol:methanol ratios promoted the joint optimisation of the total phenolic and isoflavone contents as well as antioxidant activities: 0.5:0.375:0.125 (wt/wt/wt) and 0.5:0.3:0.2 (wt/wt/wt) from defatted soy flour fermented with M. purpureus or A. oryzae, respectively. However, a water:ethanol ratio of 0.5:0.5 (wt/wt) was deemed optimal because it is comprised of green solvents and yielded results that were greater than 90% of the multi-response maximum values. Both the solvents and the sample matrix strongly influenced the extractability of total phenolics and isoflavones.
authors.affiliation: Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil. Electronic address: cintiahanda@gmail.com.
authors.forename: Cíntia Ladeira
authors.initials: CL
authors.lastname: Handa
authors.affiliation: Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil. Electronic address: fers.sanches@hotmail.com.
authors.forename: Fernando Sanches
authors.initials: FS
authors.lastname: de Lima
authors.affiliation: Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil. Electronic address: marcelaferguelfi@gmail.com.
authors.forename: Marcela Fernanda Geton
authors.initials: MF
authors.lastname: Guelfi
authors.affiliation: Universidade Estadual de Londrina, Departamento de Ciências Farmacêuticas, Brazil. Electronic address: sangeorgetti@gmail.com.
authors.forename: Sandra Regina
authors.initials: SR
authors.lastname: Georgetti
authors.affiliation: Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina-PR, Brazil. Electronic address: elida@uel.br.
authors.forename: Elza Iouko
authors.initials: EI
authors.lastname: Ida
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D001236:Aspergillus oryzae / Q000254:growth & development; D019149:Bioreactors / Q000382:microbiology; D001713:Biphenyl Compounds / Q000737:chemistry; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005609:Free Radicals / Q000737:chemistry; D007529:Isoflavones / Q000032:analysis; D032741:Monascus / Q000254:growth & development; D010084:Oxidation-Reduction; D010851:Picrates / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis*; D012997:Solvents / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D005609:Free Radicals; D007529:Isoflavones; D010851:Picrates; D059808:Polyphenols; D012997:Solvents; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: 6’’-O-Acetyldaidzin (PubChem CID: 156155); 6’’-O-Acetylglycitin (PubChem CID: 10228095); 6’’-O-Malonyldaidzin (PubChem CID: 9913968); 6’’-O-Malonylgenistin (PubChem CID: 53398685); 6”-O-Acetylgenistin (PubChem CID: 5315831); Antioxidant activity; Daidzein (PubChem CID: 5281708); Daidzin (PubChem CID: 107971); Defatted soy flour; Fermentation; Flavonoid; Genistein (PubChem CID: 5280961); Genistin (PubChem CID: 5281377); Glycitein (PubChem CID: 5317750); Glycitin (PubChem CID: 187808); Green extraction solvent; Isoflavone; Malonylglycitin (PubChem CID: 23724657); Mixture design; Polyphenol