Isoflavone concentration of soybean in Central Europe as determined by HPLC/UV analysis before and after acid hydrolysis

The Enhancement of Isoflavone Aglycones Daidzein and Genistein from Soybean Devon-1 Tempeh through Heat Treatment after 61 Hours of Fermentation

“…Acid hydrolysis increased the content of daidzein and genistein as isoflavone aglycone in soybean, as reported by Horning et al 18 Initially found in low concentrations, these compounds were dominant after acid hydrolysis, with higher significant concentrations in all varieties. 18 Similarly, this study showed that daidzein and genistein content significantly differed in both group varieties and after acid hydrolysis. The increasing length of growth time of soybean seed affected isoflavone aglycone due to the high phenolic metabolites during the maturation of crops and natural plants.…”

Development and Validation of an HPLC–DAD Method for Analysis of the Six Major Isoflavones in Extracts from Soybean Processing

“…The use of HPLC has been described as the most adequate technique for routine analysis, especially due to the sensitivity, reproducibility and separation capacity among different matrices. However despite the potential for high selectivity with this technique, some methods only monitor specific isoflavones [13][14][15][16][17][18][19][20][21][22], or acid/enzymatic hydrolysis or sample clean-up are required before the injections [15,18,20,[23][24][25][26][27][28][29][30][31]. In other cases, the HPLC methods have low separation efficiency, and thus are restricted to specific matrices such as medicinal preparation [7,32], meat [18], capsules [6], soy-based infant formulas [33], nutrition supplement [34][35][36], soybean seed [37,38], soybean powder [39] and soy milk [40].…”