An investigation on the extraction and concentration of isoflavones in soy-based products

Nguyenle, Thuylinh; Wang, Euphemia; Cheung, Andrew P.

doi:10.1016/0731-7085(95)01619-8

Cited by 46 publications

(18 citation statements)

References 17 publications

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“…As it can be seen, higher amounts of isoflavones were extracted by either 60% acetonitrile or 80% MeOH. These results are in good agreement with the literature [28][29][30][31]. A few authors acidified the sample prior to extraction to achieve higher yields [32].…”

Section: Optimization Of the Sample Extraction Proceduressupporting

confidence: 92%

Method development and validation for isoflavones in soy germ pharmaceutical capsules using micellar electrokinetic chromatography

Micke

Fujiya

Tonin

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

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Section: Optimization Of the Sample Extraction Proceduressupporting

confidence: 92%

Method development and validation for isoflavones in soy germ pharmaceutical capsules using micellar electrokinetic chromatography

Micke

Fujiya

Tonin

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

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“…[3][4][5][6][7][8][9] Much research has been reported about the content of isoflavonoids in soybeans and soybean-derived processed foods. [10][11][12][13][14][15][16][17][18][19][20][21][22][23] In contrast, there are few reports about the isoflavonoid content in beans other than soybeans. 11,12,18,23) Japanese people are reported to ingest isoflavonoids mainly through the consumption of soybeans and its derived processed foods.…”

mentioning

confidence: 99%

Content and Composition of Isoflavonoids in Mature or Immature Beans and Bean Sprouts Consumed in Japan.

Nakamura¹,

Kaihara²,

Yoshii³

et al. 2001

JOURNAL OF HEALTH SCIENCE

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The content of 9 types of isoflavonoids (daidzein, glycitein, genistein, formononetin, biochanin A, coumestrol, daidzin, glycitin and genistin) in 34 domestic or imported raw beans including soybeans, 7 immature beans and 5 bean sprouts consumed in Japan were systematically analyzed. Each isoflavonoid was analyzed in total after acid hydrolysis to the aglycone, and intact individual isoflavonoids were also analyzed without hydrolysis. After the sample clean up, daidzein, glycitein, genistein, formononetin, biochanin A, daidzin, glycitin and genistin were determined by HPLC with a diode array detector and coumestrol was determined by spectrofluorimetry. The content and composition of isoflavonoids varied greatly between soybean sprouts, immature soybeans and mature beans of the same type but of different source. Isoflavonoid content was highest in mature soybeans. The composition of isoflavonoids differed in each growth stage of soybeans. In other beans, the largest content of isoflavonoids was found in mature chickpeas, but this value was less than 1/27 of the isoflavonoid content in mature soybeans. Thus, the contribution of beans other than soybeans to the daily intake of isoflavonoids in a Japanese diet is negligible.Key words ---isoflavonoid, bean, acid hydrolysis, high performance liquid chromatography, diode array detection, spectrofluorometric detection tivities 1) and reported to be protective against cancer, cardiovascular diseases and osteoporosis. [3][4][5][6][7][8][9] Much research has been reported about the content of isoflavonoids in soybeans and soybean-derived processed foods. [10][11][12][13][14][15][16][17][18][19][20][21][22][23] In contrast, there are few reports about the isoflavonoid content in beans other than soybeans. 11,12,18,23) Japanese people are reported to ingest isoflavonoids mainly through the consumption of soybeans and its derived processed foods. 20) Recently, we estimated that the Japanese daily intake of isoflavonoids from soybeans and soybean-based processed foods is 27.80 mg per day (daidzein 12.02 mg, glycitein 2.30 mg and genistein 13.48 mg).24) However, isoflavonoid intake from the consumption of immature beans, sprouts and beans other than soybeans has not been elucidated. Here we have measured the content of isoflavonoids in mature and immature beans and bean sprouts consumed in Japan, and have compared the content and composition variation between different types and different growth stages of the beans. MATERIALS AND METHODSMaterials ---Genistein, formononetin and biochanin A were purchased from Extrasynthèse (Genay, France). Daidzein, daidzin, genistin, glycitein and glycitin were from Fujicco Co., Ltd. (Kobe, Japan). Coumestrol was obtained from Fluka Chemie AG (Bucks, Switzerland). Flavone, 2,6-dit-butyl-4-methylphenol (BHT) and dimethyl sulfoxide (DMSO) were from Wako Pure Chemical Industries, Ltd. (Osaka, Japan). The chemical structures of these isoflavonoids and flavone are shown in Fig. 1. Acetonitrile, ethanol, n-hexane and methanol were analytical grade...

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“…Several isoflavone extraction methods have been used; the classical soxhlet extraction (Nguyenle, Wang, & Cheung, 1995), magnetic stirring (Murphy et al, 1999), supercritical fluid extraction, pressurised liquid extraction, solid phase extraction and ultrasound assisted extraction (Rostagno, Araujo, & Sandi, 2002;Rostagno, Palma, & Barroso, 2004, 2003. Hydrolysis of all glycoside derivatives to aglycones and b-glucoside conjugates was a practical method for the quantitative determination of total isoflavone in foods (Achouri, Boye, & Belanger, 2005).…”

Section: Introductionmentioning

confidence: 99%

Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven and microwave assisted methods

Lee

Choung

2011

Food Chemistry

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An investigation on the extraction and concentration of isoflavones in soy-based products

Cited by 46 publications

References 17 publications

Method development and validation for isoflavones in soy germ pharmaceutical capsules using micellar electrokinetic chromatography

Method development and validation for isoflavones in soy germ pharmaceutical capsules using micellar electrokinetic chromatography

Content and Composition of Isoflavonoids in Mature or Immature Beans and Bean Sprouts Consumed in Japan.

Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven and microwave assisted methods

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