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• W4384156959 endingPage "113266" @default.
• W4384156959 startingPage "113266" @default.
• W4384156959 abstract "In this study, different Deep Eutectic Solvents based on choline chloride ([Ch]Cl) with carboxylic acids, sugars, and glycerol, were investigated as alternative solvents for the extraction of flavonoids from soybean and okara. Initially, the COSMO-SAC was investigated as a tool in solvent screening for the extraction of flavonoids. Experimental validation was performed using total flavonoid analysis with the solvents that showed greater interaction with the solutes. The extracts obtained from soybean and okara using the DES [Ch]Cl:acetic acid added with 30 % water showed the highest total flavonoid content, 1.05 mg eq. of catechin/g dry soybean and 0.94 mg eq. of catechin /g dry okara, respectively. For phenolic compound extraction, [Ch]Cl: acetic acid DES extracted approximately 1.16 mg GAE/g of soybean and 0.69 mg GAE/g of okara. For antioxidant activity, soybean and okara extracts obtained with [Ch]Cl: acetic acid showed FRAP results of 0.40 mg Trolox/mL of extract and 0.45 mg Trolox/mL of extract, respectively. In addition, the isoflavones daidzein, genistein, glycitein, daidzin, genistin, and glycitin were identified and quantified in the soybean and okara extracts obtained with DES [Ch]Cl: acetic acid with 30% water, totaling 1068.05 and 424.32 µg total isoflavones/g dry sample. Therefore, The COSMO-SAC model was a useful tool in solvent screening, saving time and costs. Also, DES can be an alternative solvent for extracting flavonoids to replace conventional organic solvents, respecting current environmental and human health concerns." @default.
• W4384156959 created "2023-07-14" @default.
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• W4384156959 date "2023-11-01" @default.
• W4384156959 modified "2023-10-18" @default.
• W4384156959 title "Deep eutectic solvents as an alternative for extraction of flavonoids from soybean (Glycine max (L) Merrill) and okara: An experimental and computational approach based on COSMO-SAC model" @default.
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• W4384156959 doi "https://doi.org/10.1016/j.foodres.2023.113266" @default.
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