Microwave-Assisted Deep Eutectic Solvent Extraction Of Bioactive Components From Chickpeas

Chickpea is the third soybean in the world.It is a dual-use resource for medicine and food.It is rich in various nutrients and biologically active ingredients that are beneficial to the human body.In this paper,the microwave-assisted eutectic solvent method was used to extract flavonoids,proteins,polysaccharides and other biologically active components from chickpeas.The extraction process parameters were optimized and their biological activities were evaluated to provide theoretical basis for the development of chickpea functional food.The contents are as follows:(1)Study on the extraction of polysaccharides from chickpeas and their antioxidant activity.The eutectic solvent was used as the extractant and the microwave-assisted extraction technology was used to investigate the types of hydrogen-bond donors,the molar ratio of hydrogen-bond donors and hydrogen-bond acceptors,the ratio of material to liquid,the water content in the system,the microwave power,and the microwave time.The effect of the yield of polysaccharides in chickpeas was determined through single-factor and response surface optimization experiments.The optimal extraction conditions for polysaccharides in chickpeas were determined as follows: choline chloride is the hydrogen bond acceptor and citric acid is the hydrogen bond.Donor,a molar ratio of 3: 1 was used to construct a eutectic solvent system with a water content of 20%,a material-liquid ratio of 1:15 g/mL,a microwave power of 750 W,and a microwave time of 2.5 min.The rate was 8.31%.In vitro anti-oxidation experiments showed that chickpea polysaccharides can scavenge a certain amount of DPPH free radicals and ABTS free radicals,and the clearance rate increases with the increase of polysaccharide concentration.When the concentration was 10 mg / mL,the DPPH free radicals of chickpea polysaccharides are removed.The rate was 49.197%,the free radical scavenging rate of ABTS reaches 26.25%,and its total reducing power is not as good as Vc.(2)Extraction of protein from chickpeas.The eutectic solvent was used as the extractant,and the microwave-assisted extraction technology was used to investigate the types and molar ratios of eutectic solvents,the system water content,the material-liquid ratio,the microwave power,the system pH,and the pH value of the chickpea protein.The impact of the rate.Through single-factor and response surface optimization experiments,the optimal technological conditions for microwave-assisted eutectic solvent extraction of chickpea protein were determined as follows: the composition of the eutectic solvent was choline chloride as the hydrogen bond acceptor and ethylene glycol as the hydrogen bond.Donor,the molar ratio of the two was 1: 1,the water content of the system was 30%,the microwave power was 750 W,the material-liquid ratio was 1:10 g/mL,the system pH was 8.9 and the acid precipitation pH was 4.9.The yield of soybean protein was 22.40%.(3)Extraction of flavonoids from chickpea and its antioxidant activity.The eutectic solvent was used as the extractant and the microwave-assisted extraction technology was used to determine the optimal extraction conditions for chickpea flavonoids.The composition of the eutectic solvent was choline chloride-citric acid with a molar ratio of 1: 2.The water content of the system was 30%,the microwavetime was 4 minutes,the microwave power was 675 W,and the material-liquid ratio was 1:22 g/mL.In vitro antioxidant experiments found that the total reducing power of garbanzo flavonoids is higher than Vc,which has a good scavenging effect on DPPH,·OH,ABTS free radicals.The scavenging rate of garbanzo flavone on DPPH free radicals increases with increasing flavonoid concentration The trend was that when the flavonoid concentration was 0.05 mg/mL,the scavenging rate for·OH reaches the maximum,which was 94.39%,and when the flavonoid concentration was 0.15 mg/mL,the ABTS free radical scavenging rate of chickpea flavone was the largest,which was 73.83 %,Indicating that the flavonoids extracted by this method have good antioxidant activity.