Development and validation of a RP-HPLC method for quantification of isoflavone aglycones in hydrolyzed soy dry extracts

César, Isabela Costa; Braga, Fernão Castro; Soares, Cristina Duarte Vianna; Nunan, Elzíria de Aguiar; Pianetti, Gérson Antônio; Condessa, Felipe Antonacci; Barbosa, Thiago Assis Franco; Campos, Lígia Maria Moreira de

doi:10.1016/j.jchromb.2006.03.030

Cited by 33 publications

(15 citation statements)

References 21 publications

(19 reference statements)

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“…[33,54,79,81,82,84,85] or in 80% aqueous methanol adjusted to pH 3 with acetic acid [80], more drastic conditions (refluxing in 2 M HCl for 1 -6 h), e.g. [19,51,78,86], and drastic conditions (refluxing in 3 M HCl for 40 min) [77] have been published. Still, it is possible that cleavage was not quantitative under mild conditions and that genistein was partly degraded using 2 and 3 M HCl.…”

Section: Sample Preparationmentioning

confidence: 99%

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Analytical and compositional aspects of isoflavones in food and their biological effects

Mortensen

Kulling

Schwartz

et al. 2009

Molecular Nutrition Food Res

152

161

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This paper provides an overview of analytical techniques used to determine isoflavones (IFs) in foods and biological fluids with main emphasis on sample preparation methods. Factors influencing the content of IFs in food including processing and natural variability are summarized and an insight into IF databases is given. Comparisons of dietary intake of IFs in Asian and Western populations, in special subgroups like vegetarians, vegans, and infants are made and our knowledge on their absorption, distribution, metabolism, and excretion by the human body is presented. The influences of the gut microflora, age, gender, background diet, food matrix, and the chemical nature of the IFs on the metabolism of IFs are described. Potential mechanisms by which IFs may exert their actions are reviewed, and genetic polymorphism as determinants of biological response to soy IFs is discussed. The effects of IFs on a range of health outcomes including atherosclerosis, breast, intestinal, and prostate cancers, menopausal symptoms, bone health, and cognition are reviewed on the basis of the available in vitro, in vivo animal and human data.

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Section: Sample Preparationmentioning

confidence: 99%

“…Several papers reporting attempts at finding the optimum extraction solvent, temperature, and hydrolysis conditions have been published [19,57,62,77,81,83,86,87,106,117,118]. However, for both hydrolytic and nonhydrolytic methods optimum extraction of analytes from different food matrices requires different extraction conditions.…”

Section: Sample Preparationmentioning

confidence: 99%

Analytical and compositional aspects of isoflavones in food and their biological effects

Mortensen

Kulling

Schwartz

et al. 2009

Molecular Nutrition Food Res

152

161

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show abstract

“…For this purpose high-performance liquid chromatography (HPLC) with diode array detection was applied. In previous publications the total amount of isoflavones was determined after hydrolysis (Nurmi et al, 2002;da Costa César et al, 2006;Delmonte et al, 2006). In order to avoid potential loss during hydrolysis, we decided to quantify the intact isoflavones, i.e.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Determination of Isoflavones in Soy Based Nutritional Supplements by High-Performance Liquid Chromatography

Stürtz

Lander²,

Schmid³

et al. 2008

J. Verbr. Lebensm.

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Abbreviations:CCC = countercurrent chromatography; HSCCC = High-speed countercurrent chromatography; MTBE = methyl-tert-butylether.Abstract: An increasing number of nutritional supplements contain phytoestrogens, in particular isoflavones, which potentially alleviate climacteric complaints. Intention of the present study was the qualitative and quantitative determination of isoflavones in soy based nutritional supplements in order to compare the actual content with the labeling of these products. For the analysis high-performance liquid chromatography (HPLC) with photo diode array (PDA) detection was used. The amount of isoflavones was determined via external calibration functions. Our analyses revealed certain variations in the isoflavone content of soy based nutritional supplements, with regard to the individual and the total amount. Furthermore, the total amount of isoflavones per serving unit in some products was higher than declared on the labeling, although only the major isoflavones were taken into account. This study shows that there is the necessity to clearly specify the isoflavone composition on the labeling and -due to safety aspects -to standardize and control the isoflavone content.

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“…3). da Costa Cesar et al (2006) studied acidic hydrolysis of soy isoflavones and by monitoring the production of genistein and disappearance of its glucoside form (genistin) in soy extract; they found that the hydrolysis was complete after 40 min in a 3.0 M HCl ethanol solution in a steam bath (temperature not indicated). Our findings confirmed the same for genistin (Fig.…”

Section: Acidic Hydrolysis Of Isoflavone Standardsmentioning

confidence: 99%

Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products

Shao

Duncan

Yang

et al. 2011

Food Research International

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Development and validation of a RP-HPLC method for quantification of isoflavone aglycones in hydrolyzed soy dry extracts

Cited by 33 publications

References 21 publications

Analytical and compositional aspects of isoflavones in food and their biological effects

Analytical and compositional aspects of isoflavones in food and their biological effects

Quantitative Determination of Isoflavones in Soy Based Nutritional Supplements by High-Performance Liquid Chromatography

Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products

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