Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods10102505
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dc.titleOptimisation of an aglycone?enhanced celery extract with germinated soy supplementation using response surface methodology
dc.contributor.authorLau, Hazel
dc.contributor.authorKoh, Hui Min
dc.contributor.authorDayal, Hiranya
dc.contributor.authorRen, Yi
dc.contributor.authorLi, Sam Fong Yau
dc.date.accessioned2022-10-12T08:01:03Z
dc.date.available2022-10-12T08:01:03Z
dc.date.issued2021-10-19
dc.identifier.citationLau, Hazel, Koh, Hui Min, Dayal, Hiranya, Ren, Yi, Li, Sam Fong Yau (2021-10-19). Optimisation of an aglycone?enhanced celery extract with germinated soy supplementation using response surface methodology. Foods 10 (10) : 2505. ScholarBank@NUS Repository. https://doi.org/10.3390/foods10102505
dc.identifier.issn2304-8158
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/232388
dc.description.abstractIn this study, the extraction conditions of bioactive aglycones from a celery extract supplemented with germinated soy were optimised by a response surface methodology. For subsequent enzymatic hydrolysis to enhance the apigenin content, increased production of its precursor apigetrin was firstly achieved through acidic extraction at optimal conditions, involving water at pH 1, at 75 °C for 2 h. Subsequently, a central composite design was conducted to analyse the pH (3–11) and temperature (25–35 °C) effects on the aglycone levels (apigenin, daidzein and genistein). The optimal extraction conditions were pH 7.02 and 29.99 °C, which resulted in a 40?fold increase in apigenin. The novel and cost?effective application of germinated soy ??glucosidase for the conversion of aglycones in non?soy foods is demonstrated. The enhanced bioactivities of aglycones may suggest potential applications for similar formulations as functional food ingredients. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
dc.publisherMDPI
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceScopus OA2021
dc.subjectAglycone
dc.subjectApigenin
dc.subjectCelery
dc.subjectGerminated soy
dc.subjectResponse surface methodology
dc.typeArticle
dc.contributor.departmentDEPT OF CHEMISTRY
dc.description.doi10.3390/foods10102505
dc.description.sourcetitleFoods
dc.description.volume10
dc.description.issue10
dc.description.page2505
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