콩나물부산물로부터 열수추출을 이용한 폴리페놀과 플라보노이드 생산
Production of Polyphenolic Compounds and Flavonoids using Hot-water Extraction from Spent Bean Sprouts
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Spent bean sprouts (SBS) are produced during the cultivation, cleaning, and packaging processes for bean sprouts. They account for 50% of total bean sprout production and cause environmental problems and waste disposal costs. This study was conducted to produce bioactive materials including phenolic compounds and flavonoids from SBS in order to produce value-added materials and reduce waste disposal costs. The optimization of extraction conditions was investigated for selection of solvents and evaluation of the effects of main variables, including solvent concentration, extraction temperature, and extraction time. Among these three variables, ethanol concentration showed the greatest effects on the production of total phenolic compound (TPC) and total flavonoid content (TFC). The optimal extraction condition was found to be 57.2˚C, 78.7 min, and 39.0% ethanol (v/v), which resulted in 28.0 mg GAE/g DM for TPC and 1.52 mg QE/g DM for TFC. The production of high concentrations of phenol compounds and flavonoids from SBS by hot-water extraction proves that SBS can be used in the production of functional food and cosmetics materials.
Abstract
Spent bean sprouts (SBS) are produced during the cultivation, cleaning, and packaging processes for bean sprouts. They account for 50% of total bean sprout production and cause environmental problems and waste disposal costs. This study was conducted to produce bioactive materials including phenolic compounds and flavonoids from SBS in order to produce value-added materials and reduce waste disposal costs. The optimization of extraction conditions was investigated for selection of solvents and evaluation of the effects of main variables, including solvent concentration, extraction temperature, and extraction time. Among these three variables, ethanol concentration showed the greatest effects on the production of total phenolic compound (TPC) and total flavonoid content (TFC). The optimal extraction condition was found to be 57.2˚C, 78.7 min, and 39.0% ethanol (v/v), which resulted in 28.0 mg GAE/g DM for TPC and 1.52 mg QE/g DM for TFC. The production of high concentrations of phenol compounds and flavonoids from SBS by hot-water extraction proves that SBS can be used in the production of functional food and cosmetics materials.
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