Extraction and Antioxidant Activity of Soybean Saponins from Lowtemperature Soybean Meal by MTEH

Liu Zhong-hua*, Ge Hong-lian, Luo Rui-ling, Zhao Jin-hui
College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou, Henan, 466000, China

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© 2015 Zhong-hua et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: ( This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the College of Life Science and Agronomy, Zhoukou Normal University, Zhoukou, Henan, 466000, China; Tel: 13839439312; E-mail:


The research aimed at developing an optimal procedure for the extraction of soybean saponins from lowtemperature soybean meal with microwave treatment combined with enzymatic hydrolysis (MTEH), and studied the antioxidant activity of soybean saponins. The result shows that the optimal parameters of microwave treatment, determined with the orthogonal array design method, were the medium fire of microwave power, 1.5 min of microwave time, 80% of ethanol, and 1:25 ratio of material to water, moreover, the optimal conditions of enzymatic hydrolysis, determined with the response surface experiments, were 50 minutes of hydrolysis time, 51°C of hydrolysis temperature and 1.5% dosage of cellulase, with which the optimal extraction ratio of the soybean saponins reached 0.916%. The saponins extracted from soybean meal exhibited antioxidant activity and the effect of scavenging superoxide anion radicals (SAR) and hydrogen peroxide (HO).

Keywords: Soybean saponina, microwave, enzymatic hydrolysis, antioxidant activity.