Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Konar, Nevzat; Poyrazoğlu, Ender Sinan; Demir, Köksal; Artık, Nevzat

doi:10.1016/j.jfca.2012.01.002

Cited by 17 publications

(13 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Results of identification of compounds contained in isotonic drinks are shown in and is in accordance with literature data (Konar, Poyrazo, & Demir, 2012 …”

Section: Qualitative Analysis Of Isoflavonessupporting

confidence: 89%

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Wyspiańska

Kucharska

Sokół‐Łętowska

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

Isotonic drinks, fortified with microencapsulated maltodextrin and inulin isoflavone extract, were evaluated by organoleptic assessment and color measurement on the CIE L*a*b scale, then they were subjected to in vitro digestion. Changes of concentrations of isoflavones released during digestion of drinks and their ability to neutralize free radicals (ABTS) were determined. The effect of microencapsulation and storage on isoflavone content in isotonic drinks was also evaluated. In the organoleptic evaluation, beverages without additives and beverages fortified with microencapsulated extract were evaluated as better than a beverage with pure extract. Microencapsulation largely eliminated the unpleasant taste and odor of isoflavones and masked their color. Before digestion, isotonic drinks contained 29.07–43.17 μg of isoflavones in 1 ml. Microencapsulated isoflavones were released gradually during simulated digestion. The highest recovery of these compounds was observed for glycoside and malonylate derivatives of daidzein. Daidzin and genistin with encapsulation showed bioavailability of 0.02%–0.07%. The use of inulin as a carrier increased the stability of microcapsules during the storage of isotonic beverages. Microencapsulated of isoflavones from soybeans can increase the health benefits of conventional beverages available on the market.

show abstract

“…Results of identification of compounds contained in isotonic drinks are shown in and is in accordance with literature data (Konar, Poyrazo, & Demir, 2012 …”

Section: Qualitative Analysis Of Isoflavonessupporting

confidence: 89%

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Wyspiańska

Kucharska

Sokół‐Łętowska

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…In what concerns the total amounts of quantified isoflavones, the obtained values were also higher than those presented by other vegetable species like green bean, carrot, white cabbage, cauliflower, iceberg lettuce or artichoke (Konar et al, 2012). Even regarding soybean, that typically yields 1.4-6.9 kg (considering 0.6-3.0 g of isoflavones/kg of soybean and 2.3 tons of soybean/ha) of isoflavones (sum of daidzein, genistein, and glycitein in aglycone equivalents)/ha (Mortensen et al, 2009), the productive potential of Medicago spp.…”

Section: Phylogenetic and Phenologic Influence On Isoflavone Profilesmentioning

confidence: 60%

Medicago spp. as potential sources of bioactive isoflavones: Characterization according to phylogenetic and phenologic factors

et al. 2015

View full text Add to dashboard Cite

A high variety of plant species are often proposed as potential natural sources of specific bioactive components, with emphasis in phenolic compounds. However, the ability to produce a determined phytochemical might be variable, even among species with close phylogeny. Furthermore, the metabolic dynamics vary greatly according to phenologic factors. Herein, it was verified whether isoflavone production in Medicago spp. is more associated with phylogenetic or phenologic determinants, to define the optimal productive conditions. Isoflavone profiles were characterized in field-grown Medicago species in three phenologic stages. Isoflavones were extracted by matrix solid-phase dispersion method and analyzed using high-performance liquid chromatography coupled with a diode-array detector. The obtained data were evaluated by a generalized linear model (GLM) and linear discriminant analysis (LDA). Formononetin, genistein and irilone were the most abundant isoflavones, reaching values higher than those present in acknowledged plant sources like soy or red clover. Outputs from GLM and LDA indicate that the phylogenetic factors are the most defining criteria. This study promotes Medicago spp. as potential isoflavone sources, particularly because the effects of these compounds are highly dependent on their type and concentration, with potential application as foodstuff, feedstuff, or in the nutraceutical and pharmaceutical industry.

show abstract

“…Isoflavones are found almost exclusively in the leguminous family of plants. Other sources are reported in apple, apricot, blackcurrant, cherry, cabbage, sweet potato, plum, date, onion, wheat, and melon pinapple (Abrankó, Nagy, Szilvássy, Stefanovits‐Bányai, & Hegedus, ; Bustamante‐Rangel, Delgado‐Zamarreño, Pérez‐Martín, Rodríguez‐Gonzalo, & Domínguez‐Álvarez, ; Konar, Poyrazoglu, Demir, & Artik, ; Kuhnle et al, ). Isoflavone‐containing preparations are promoted for alleviating menopausal symptoms.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Polyphenols: A concise overview on the chemistry, occurrence, and human health

Durazzo

Lucarini

Souto

et al. 2019

Phytotherapy Research

582

397

View full text Add to dashboard Cite

This review gives an updated picture of each class of phenolic compounds and their properties. The most common classification implies the subdivision of phenolics in two main groups: flavonoids (e.g., anthocyanins, flavanols, flavanones, flavonols, flavonones, and isoflavones) and non‐flavonoids (e.g., phenolic acids, xanthones, stilbens, lignans, and tannins) polyphenols. The great interest in polyphenols is associated with their high potential application for food preservation and for therapeutic beneficial use. The relationship between polyphenol intake and human health has been exploited with special reference to cardiovascular diseases, hypertension, diabetes, metabolic syndrome, obesity, and cancer. The use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.

show abstract

Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC–MS/MS

Cited by 17 publications

References 32 publications

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink

Medicago spp. as potential sources of bioactive isoflavones: Characterization according to phylogenetic and phenologic factors

Polyphenols: A concise overview on the chemistry, occurrence, and human health

Contact Info

Product

Resources

About