Extraction of Isoflavone Malonylglucosides from <i>Trifolium pratense</i> L.

Toebes, A. H. W.; Boer, Vincent C.J. de; Verkleij, J. A. C.; Lingeman, H.; Ernst, W. H. O.

doi:10.1021/jf047995f

Cited by 34 publications

(37 citation statements)

References 21 publications

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“…However the glucosides of these, sissotrin and ononin, were not detected. The findings were similar to those reported by some previous researchers (Chen et al, 2004;Liu et al, 2001;Vetter, 1995), while contradicting others that claimed the presence of glucosides and esterified glucosides of biochanin A and formononetin in various parts of red clover (Toebes, de Boer, Verkleij, Lingeman, & Ernst, 2005). The variations in isoflavone composition may be due to varietal diversity as well as differences in growth and storage conditions of the plant.…”

Section: Introductionsupporting

confidence: 88%

Recovery of isoflavones from red clover flowers by a membrane-based process

Kumar

Lamb

et al. 2006

Innovative Food Science & Emerging Technologies

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Isoflavones in red clover flowers were extracted and recovered using a new process that mainly comprised of ethanol extraction, membrane processing, micelle formation and drying. To obtain maximum isoflavone extraction an ethanol concentration between 40% and 50% in water was found to be optimal. The extracted isoflavones were processed by ultrafiltration for preliminary purification, and then concentrated by reverse osmosis. As ethanol was removed by evaporation, micelles were formed in the reverse osmosis retentate, which was dried to yield an isoflavoneenriched product. This product contained about 9% isoflavone highlighting its potential use as a direct nutraceutical supplement. Crown Copyright © 2006 Published by Elsevier Ltd. All rights reserved. Keywords: Isoflavones; Red clover flower; Extraction; Membrane and processIndustrial relevance: Isoflavones present in agricultural biomass are utilized as source of functional food supplements. Extraction and refining of isoflavones involves several steps and the process is very energy intensive. This work reports an interesting approach for extraction and refining of isoflavones by developing a new process, which is energy efficient and gives a final product, which contains sufficiently high amounts of isoflavones for consumer applications.

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Section: Introductionsupporting

confidence: 88%

Recovery of isoflavones from red clover flowers by a membrane-based process

Kumar

Lamb

et al. 2006

Innovative Food Science & Emerging Technologies

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“…Flavonoid glycoside malonates are known to widely exist in food plants, but the determination has been difficult because they are unstable and easy to convert to their corresponding glycosides. The malonate concentration will depend on sample storage and handling and, especially, the sample preparation methods (25,27,28). The sample preparation and detection method used in this study seem to be convenient for the identification of the flavonoid glycoside malonates in food plants.…”

Section: Quantification Of Flavonoids In Celery Materialsmentioning

confidence: 93%

Detection and Quantification of Glycosylated Flavonoid Malonates in Celery, Chinese Celery, and Celery Seed by LC-DAD-ESI/MS

Lin

Harnly

2007

J. Agric. Food Chem.

122

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A screening method using LC-DAD-ESI/MS was applied to the analysis of flavonoids in celery, Chinese celery, and celery seeds (Apium graveolens L. and varieties). Fifteen flavonoid glycosides were detected in the three celery materials. They were identified as luteolin 7-O-apiosylglucoside, luteolin 7-O-glucoside, apigenin 7-O-apiosylglucoside, chrysoeriol 7-O-apiosylglucoside, chrysoeriol 7-O-glucoside, and more than 10 malonyl derivatives of these glycosides. The identification of the malonyl derivatives was confirmed by their conversion into glycosides upon heating and by comparison of some of the malonates with malonates that had previously been identified in red bell pepper and parsley. The concentrations of the glycosides and the malonyl glycosides in the three materials were estimated by comparison to aglycone standards. This is the first report of the presence of these glycosylated flavonoid malonates in celery.

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“…Most isoflavones in red clover are malonated and glycosylated with only a small percentage present in the aglycone form (Edwards et al, 1997;Toebes et al, 2005;Sivesind & Seguin, 2005). Therefore, the quantification of isoflavones in this study represents the total isoflavone concentration in red clover, including malonyl, glycosylated and aglycone forms.…”

Section: Resultsmentioning

confidence: 99%

Genetic variability of isoflavones in the USDA red clover core collection

Ramos¹,

Dias²,

Morais³

et al. 2012

Rev. bras. farmacogn.

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Abstract:Red clover is one of the most utilized forage in agriculture and contains many of the isoflavones known for their human health benefits. The objectives of this study were: i) to quantify, using HPLC analysis, isoflavones in 77 accessions from the USDA core collection and a Brazilian line; ii) to verify possible relationships depending on their origin, improvement status or maturity type and; iii) to verify the seasonal variation. The isoflavone mean contents were 29.27 µg g -1 of dry material for daidzein, 163.69 µg g -1 for genistein, 11353.29 µg g -1 for formononetin and 6568.8 µg g -1 for biochanin A. Clustering was mainly influenced by the total amount of isoflavones and partially due to maturity type, improvement status and geographic origin. The seasonal evaluation demonstrated an increase of concentration during winter, and decrease during spring. These results highlighted accessions that can be used to develop new varieties with low or high isoflavones concentration.

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Extraction of Isoflavone Malonylglucosides from Trifolium pratense L.

Cited by 34 publications

References 21 publications

Recovery of isoflavones from red clover flowers by a membrane-based process

Recovery of isoflavones from red clover flowers by a membrane-based process

Detection and Quantification of Glycosylated Flavonoid Malonates in Celery, Chinese Celery, and Celery Seed by LC-DAD-ESI/MS

Genetic variability of isoflavones in the USDA red clover core collection

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