An HPLC Method for the Determination of Isoflavones and the Evaluation of Their Antioxidant Capacity in Both Homogeneous and Microheterogeneous Systems

Montero, Guillermo; Günther, Germán; Valdés, Karina; Arriagada, Francisco; Morales, Javier

doi:10.5740/jaoacint.17-0104

Cited by 14 publications

(10 citation statements)

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“…The samples were incubated at 65 °C with 80% aqueous methanol, saponified, neutralized, and made up to a volume of 50 mL. Isoflavone quantification was done using the method given by Montero et al 31 . A mobile phase consisted of phase A, i.e.…”

Section: Methodsmentioning

confidence: 99%

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

et al. 2022

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BACKGROUND: Soybean is believed to have good nutraceutical potential which is important for human health. Yellow soybean (YS) is generally used for the production of soymilk and other products, while black soybean (BS) is less explored. During the production of soymilk, residue, called okara is generated which is reported to have a good amount of nutrient content. Studies are generally performed with YS while BS is less explored. The present work is a comparison of the nutraceutical potential of BS and YS and their okara, mainly in terms of proximate, minerals, antinutrients, and isoflavone content and bioactivity of all types of samples in terms of antioxidant and antimicrobial activity.RESULTS: Compared to raw soybean, protein content decreased significantly in both types of okara. Phytochemicals like ascorbic acid, catechin, quercetin, and gallic acid were significantly (P < 0.05) high in BS residue in comparison to respective raw soybean. Among isoflavones, daidzin and genistin were found significantly varying among all the samples, and glycitin and glycitein were not present in YS. CONCLUSION:The nutraceutical potential and antimicrobial activity were comparative for both the raw beans and their okara, while the phytochemical contents and antioxidant activity were higher in the case of BS and its okara.

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Section: Methodsmentioning

confidence: 99%

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

et al. 2022

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“…A standard curve was calibrated using pure standards of soybean isoflavones with high linearity ( r 2 > 0.995) by plotting the peak area of standard samples. The parameters like linearity, sensitivity, limit of detection (LOD), and limit of quantification (LOQ) of the HPLC method for isoflavones were validated according to the method of Montero et al [23]. All samples were analyzed in triplicate, and the single isoflavone content was expressed as mg/g.…”

Section: Methodsmentioning

confidence: 99%

Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

Azad

Kim

Jin

et al. 2019

Foods

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The poor bioaccessibility of the phenolic compounds of soybeans is a key challenge to developing functional food products. Therefore, a novel hydrophilic food-grade hydroxypropyl methylcellulose (HPMC) polymer was added to soybean to prepare a soybean food composite (SFC), in order to improve the soybean’s functionality. The SFC was prepared with soybean (95%) plus HPMC (5%) (w/w) mixes (HSE), as well as 100% soybean extrudate (SE), at 80 °C and 130 °C by a hot melt extrusion (HME) process. A non-extrudate 100% soybean material was considered as a control. It is observed that water solubility was significantly increased (35.18%), and particle size reached to nano-size (171.5 nm) in HSE at 130 °C compared to the control (7.14% and 1166 nm, respectively). The total phenolic, flavonoid, and single isoflavones content, including daidzin, daidzein, glycitein, genistein, and genistin was significantly increased in HSE at 130 °C compared to the control. The antioxidant properties were also significantly increased in HSE at 130 °C compared to the control, measured by 2,2-diphenyl-1 picryl hydrazyl (DPPH), a ferric reducing antioxidant power assay (FRAP), and the phosphomolybdenum method (PPMD). Finally, it is concluded that the HPMC polymer could be used as a novel excipient to develop nanocomposite via HME, in order to improve the functionality of soybean food products.

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“…Detection was performed at 247 nm wavelength for daidzein and 259 nm for genistein. An Agilent series 1100 HPLC (Agilent Technologies, Milan, Italy) equipped with diode array and a fluorimetric detector was used for all determinations [38].…”

Section: Italian Pain Questionnaire (Quid) Quid Is a Reconstructed Italian Version Of The Mcgill Painmentioning

confidence: 99%

Soy-enriched bread, a pilot study to determine its beneficial effects in menopause

Giustarini¹,

Ricci²,

Ceccarelli³

et al. 2021

Preprint

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Menopause is the last step in the reproductive history of a woman. The ovaries stop producing hormones and the body reacts by lowering its functions, including the neuronal one. Phytoestrogens are plant products with estrogen-like activity able to affect many body functions. The aim of the present experiment was to study the effects of 30 days of regular consumption of a soy-enriched bread containing a known amount of phytoestrogens (genistein and daidzein). Women at climacteric, within 5 years or more than 5 years of menopause, were asked to include in their diet 200 g/day of a bread containing 40 mg of phytoestrogens. The effect on common menopausal symptoms and neurophysiological, hormonal and antioxidant parameters were determined before and after 30 days through questionnaires and experimental tests. Phytoestrogens were measured in the urine. In all groups, there was a significant increase of phytoestrogens in the urine and a decrease of the classical symptoms of menopause as well as a significant improvement in attentional performance tests, the quality of life index and pain intensity. Phytoestrogens present in the soy-enriched bread, are an important supplement in aging women due to their ability to induce estrogen-like effects without the potential side effects of estrogens.

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An HPLC Method for the Determination of Isoflavones and the Evaluation of Their Antioxidant Capacity in Both Homogeneous and Microheterogeneous Systems

Cited by 14 publications

References 0 publications

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

Soy-enriched bread, a pilot study to determine its beneficial effects in menopause

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