Effect of extraction conditions and vacuum evaporation temperature on recovering phenolic compounds from germinated adzuki beans (Vigna angularis)
Vol. 135 No. 1C (2026), Original Article
Vol. 135 No. 1C (2026)

Effect of extraction conditions and vacuum evaporation temperature on recovering phenolic compounds from germinated adzuki beans (Vigna angularis)

Original Article
https://doi.org/10.26459/hueunijns.v135i1C.8383
Published 2026-08-14
Quoc Bao Vo Van
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Thi Thanh Tinh Nguyen
Da Lat University, Lam Dong, Vietnam
Thi Diem Thuy Do
Quy Nhon University, Gia Lai, Vietnam
Quang Dao Ho
Tran Hung Dao High School, Dak Lak, Vietnam
Hoang Anh Toan Do
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Van Hoai Linh Nguyen
University of Agriculture and Forestry, Hue University, Hue, Vietnam
Phan Thi Be*
University of Agriculture and Forestry, Hue University, Hue, Vietnam
PDF (Vietnamese)

Keywords

antioxidant, flavonoids, germinated adzuki bean, polyphenol, vacuum concentration, Vigna angularis. chống oxy hóa, cô đặc chân không, flavonoid, hạt mầm đậu đỏ, polyphenol, Vigna angularis.

How to Cite

1.
Võ Văn QB, Nguyễn TTT, Đỗ TDT, Hồ Q Đạo, Đỗ HAT, Nguyễn VHL, Phan TB. Effect of extraction conditions and vacuum evaporation temperature on recovering phenolic compounds from germinated adzuki beans (Vigna angularis). hueuni-jns [Internet]. 2026Aug.14 [cited 2026Aug.21];135(1C):5-16. Available from: http://222.255.146.83/index.php/hujos-ns/article/view/8383
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX
Crossref
Scopus
Google Scholar
Europe PMC

Abstract

This study investigates the factors affecting the extraction of polyphenolic compounds from germinated adzuki beans (Vigna angularis) via ultrasound-assisted extraction and to evaluate the antioxidant activity of the quality of obtained extracts. The parameters included ethanol concentration (60–80%), extraction time (30–60 min), solid-to-solvent ratio (1:5–1:20, w/v), and vacuum evaporation temperature (55–75 °C). The results indicate that the most suitable extraction conditions were 70% ethanol and 50 min extraction with a solid-to-solvent ratio of 1:15 (w/v). Under these conditions, the total phenolic content reached 13.76 mg GAE/g DW, and the total flavonoid content reached 2.38 mg CAE/g DW. In addition, the antioxidant activity of the extract reached 34.18 µmol TE/g DW as determined with the DPPH assay and 39.52 µmol TE/g DW with the ABTS assay. The vacuum evaporation at 60 °C effectively preserved both the phenolic compounds and the antioxidant activity of the extract. The findings of this study provide a scientific basis for utilising germinated adzuki beans as a promising source of natural antioxidant compounds in food and functional food applications.

https://doi.org/10.26459/hueunijns.v135i1C.8383
PDF (Vietnamese)

References

  1. Singh B, Singh JP, Kaur A, Singh N. Phenolic composition and antioxidant potential of grain legume seeds: A review. Food Research International. 2017;101:1-16.
  2. Hernández-Ruiz RG, Olivares-Ochoa XC, Salinas-Varela Y, Guajardo-Espinoza D, Roldán-Flores LG, Rivera-Leon EA, et al. Phenolic Compounds and Anthocyanins in Legumes and Their Impact on Inflammation, Oxidative Stress, and Metabolism: Comprehensive Review. Molecules. 2025;30(1):174.
  3. Rudrapal M, Khairnar SJ, Khan J, Dukhyil AB, Ansari MA, Alomary MN, et al. Dietary Polyphenols and Their Role in Oxidative Stress-Induced Human Diseases: Insights Into Protective Effects, Antioxidant Potentials and Mechanism(s) of Action. Frontiers in Pharmacology. 2022;13:806470.
  4. Ninh PĐA. Khảo sát tác dụng chống oxy hóa của một số cây họ Fabaceae. Tạp chí Y Dược thực hành. 2019;175(20):1-16.
  5. Johnson JB, Neupane P, Bhattarai SP, Trotter T, Naiker M. Phenolic profiles and acetylcholinesterase inhibitory activity in Australian adzuki bean. Food Chemistry Advances. 2023;3:100361.
  6. Günal-Köroğlu D, Esatbeyoglu T, Capanoglu E. Effect of germination on the phenolic compounds: Content, bioavailability, food applications, and health benefits. Journal of Food Measurement and Characterization. 2025;19(11):8144-8164.
  7. Li H, Zou L, Li X, Wu D, Liu H, Li H, et al. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Comprehensive Reviews in Food Science and Food Safety. 2022;21(3):2335-2362.
  8. Rizvi QUEH, Guiné RPF, Ahmed N, Sheikh MA, Sharma P, Sheikh I, et al. Effects of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive characteristics of adzuki beans (Vigna angularis L.) and lima beans (Phaseolus lunatus L.). Foods. 2024;13(9):1422.
  9. Johnson JB, Neupane P, Bhattarai SP, Trotter T, Naiker M. Phenolic profiles and acetylcholinesterase inhibitory activity in Australian adzuki bean. Food Chemistry Advances. 2023;3:100361.
  10. Bé PT, Thuỷ ĐTB, Bảo VVQ, Đức NV, Linh NVH, Tuấn ĐLM, et al. Nghiên cứu ảnh hưởng của quá trình ngâm và nẩy mầm đến một số tính chất của hạt đậu đỏ (Vigna angularis). Tạp chí Khoa học Đại học Huế: Nông nghiệp và Phát triển Nông thôn. 2025;134(3C):119-136.
  11. Melini V, Melini F, Luziatelli F, Ruzzi M. Development of an ultrasound-assisted extraction procedure for the simultaneous determination of anthocyanins and phenolic acids in black beans. Foods. 2023;12(19):3566.
  12. Chinmayi AS, Suresha GJ, Rosemary MX, Sadananda GK, Venugopalan R, Vasudeva KR, et al. Process optimization of vacuum concentration of Karonda fruit juice using response surface methodology: effects on antioxidant activity, iron content and GCMS profile. Discover Food. 2024;4(1).
  13. Mai TNP, Mười NV. Ảnh hưởng của điều kiện trích ly và cô quay chân không đến đặc tính của cao chiết từ vỏ bưởi Da Xanh. Tạp chí Khoa học Trường Đại học Cần Thơ. 2021;57(CĐ Công nghệ thực phẩm):21-31.
  14. Bộ Khoa học và Công nghệ. TCVN 4295:2009: Đậu hạt - Phương pháp thử. Hà Nội: Bộ Khoa học và Công nghệ; 2009.
  15. Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates by means of Folin–Ciocalteu reagent. Methods in Enzymology. 1999;299:152-178.
  16. Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 1999;64(4):555-559.
  17. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 1995;28(1):25-30.
  18. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine. 1999;26(9-10):1231-1237.
  19. Luo J, Cai W, Wu T, Xu B. Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities. Food Chemistry. 2016;201:350-360.
  20. Antony A, Farid M. Effect of Temperatures on Polyphenols during Extraction. Applied Sciences. 2022;12(4):2107.
  21. Hà TTN, Linh LTT, Quân THĐ, Lộc NB, Thanh NH. Đánh giá ảnh hưởng của các phương pháp cô đặc đến sự biến động của các hợp chất hoạt tính sinh học trong dịch trích thanh long ruột đỏ (Hylocereus polyrhizus). Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(2):10-22
  22. Vũ AT, Phan PM, Nguyễn PTD, Nguyễn Hữu Phúc PNH, Võ VTT. Tối ưu hoá điều kiện trích ly flavonoids từ lá diếp cá. Tạp chí Nông nghiệp và Phát triển. 2021;20(2):51-61.
  23. Liên DTP, Toàn HT, Trâm TB. Ảnh hưởng quá trình trích ly đến hàm lượng polyphenol và khả năng chống oxy hóa từ đậu nành. Tạp chí Khoa học Đại học Cần Thơ. 2014(CĐ Nông nghiệp):8-15.
  24. Anggarani MA, Salsabilla A, Ansyaddad DZ, Wuryaningrum R. Evaluation of the Impact of PGRs in Bean Sprouts Extract on Vegetative Growth, Total Phenolics, and Antioxidant Activity of Chili Peppers, Soybeans, and Potatoes. Communications in Science and Technology. 2025;10(2):431-438.
  25. Borges-Martínez E, Gallardo-Velázquez T, Cardador-Martínez A, Moguel-Concha D, Osorio-Revilla G, Ruiz-Ruiz JC, et al. Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts. Food Science and Technology. 2022;42.
  26. Gülhan MF. Effect of solvent concentrations on antioxidant activity and biochemical parameters of adzuki bean (Vigna angularis) sprouts at different germination times. Journal of Balıkesir University Institute of Science and Technology. 2022;24(2):791-805.
  27. Quirós AM, Acosta OG, Thompson E, Soto M. Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product. Journal of Food Process Engineering. 2019;42(4).
  28. Hiển TX, Hương LH, Thành NT. Ảnh hưởng của nhiệt độ và thời gian cô đặc chân không đến hàm lượng Polyphenol và khả năng chống oxy hóa dịch quả Lêkima (Pouteria campechiana) cô đặc. Nông nghiệp và Phát triển nông thôn. 2021;1:99-103.
Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Copyright (c) 2026 Array