Application of fermentation for isoflavone extraction from soy molasses

Abstract

Extraction of isoflavones from soy products remains a major challenge for researchers. Different extraction techniques have been employed but the need to use a cheap green extraction technique remains the main focus. This study applied fermentation of soy molasses using Saccharomyces cerevisiae for extraction of isoflavones and compared this technique to the conventional extraction method. The aluminum chloride colorimetric method was used for the determination of total flavonoid content of extracts. The highest yield was observed from extraction using ethyl acetate after fermentation of soy molasses and the lowest one was given by the extract from conventional extraction method. The DPPH radical scavenging activities of the extracts were also compared. The extract obtained using ethyl acetate after fermentation showed the highest antioxidant activity (0.0269 meq), while extract from conventional extraction had the lowest antioxidant activity (0.0055 meq). The effect of time on daidzein yield was studied using HPLC standard addition method. Daidzein concentration was higher in extract obtained at t = 80 min (3.82 ± 0.11 mg of daidzein /g of extract) as compared to that obtained at t = 60 min (2.89 ± 0.10 mg of daidzein /g of extract).

Produção de metano em AnSBBR pelo tratamento de melaço de soja

“…O melaço de soja é um subproduto líquido viscoso, de cor marrom, com sabor agridoce característico, o qual é fonte de açúcares (65 %), como: sacarose (26 %), estaquiose (16 %) e rafinose (7 %); proteínas (7 %); outros macro e micronutrientes, como potássio, fósforo e magnésio; e lipídios (13 %) (SIQUEIRA et al, 2008;ROMÃO et al, 2012;GUEDES, 2015;MORAIS JÚNIOR et al, 2016;RONČEVIĆ et al, 2019 MCCORD, 1993); ácido polimaleico ; ácido propiônico (YANG et al, 2018); biossurfactantes (SOLAIMAN et al, 2004;VAN BOGAERT et al, 2007;RODRIGUES et al, 2017);isoflavonas (DURU;KOVALEVA;GLUKHAREVA, 2017;BATISTA et al, 2020); palatinose (ou isomaltulose) (WANG et al, 2019); e hidrogênio (MOREIRA et al, 2016).…”