Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidases

Araújo, Júlio M.A.; Silva, Marcondes V.; Chaves, José Benício Paes

doi:10.1016/j.foodchem.2006.11.019

Cited by 40 publications

(23 citation statements)

References 26 publications

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“…In addition, it was reported that β ‐gluconidase contained arylsulfatase activity and can also effectively deconjugate flavonoid glucosides in red fruits (Araújo et al. ).…”

Section: Resultsmentioning

confidence: 99%

Analysis of phenolic compounds in commercial dried grape pomace by high‐performance liquid chromatography electrospray ionization mass spectrometry

Ramirez‐Lopez

DeWitt

2014

Food Science & Nutrition

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By-products obtained from winemaking processes still contain large amounts of phenolic compounds, especially phenolic acids, flavanols, flavonols, stilbenes, and flavonoids. Enzymatic hydrolysis was used for determination and characterization of phenolic acids, flavanols, flavonols, and stilbenes. Characterization of the flavonoids was achieved using acid hydrolysis with 0.1% hydrochloric acid. In addition, organic solvents as 50% methanol, 70% methanol, 50% acetone, 0.01% pectinase, and 100% petroleum ether were also evaluated. Reversed phase high-performance liquid chromatography (RP-HPLC) with diode array detector was used to identify phenolic compounds. Internal standard quantification was implemented using a five points of the UV-visible absorption data collected at the wavelength of maximum absorbance. A total of 16 phenolic compounds were determined. The content differed from 1.19 to 1124 mg kg−1. Outcomes from HPLC study showed that gallic acid, (+) catechin hydrate, and (−) epicatechin gallate were the major phenolic compounds presented in the sample. Malvidin and pelargonidin 3-O-glucoside were the major anthocyanins monoglucosides.

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“…In addition, it was reported that β ‐gluconidase contained arylsulfatase activity and can also effectively deconjugate flavonoid glucosides in red fruits (Araújo et al. ).…”

Section: Resultsmentioning

confidence: 99%

Analysis of phenolic compounds in commercial dried grape pomace by high‐performance liquid chromatography electrospray ionization mass spectrometry

Ramirez‐Lopez

DeWitt

2014

Food Science & Nutrition

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“…However, Kao et al (2004) observed that a prolonged soaking period of time (12 h) and a high temperature (45°C) increased the aglycone concentration and decreased the glucoside content, the soaking temperature having a greater negative impact on the aglycone degradation than the soaking time. The higher levels of aglycones found when soaking at approximately 45°C are probably due to the greater activity of the enzyme glucan endo-1,6-β-glucosidase (β-glucosidase; Pandjaitan et al 2000), which produces the hydrolysis of the glucoside conjugates to form the corresponding aglycones (Araújo et al 2007;Matsuura and Obata 1993;Xie et al 2003).…”

Section: Soymilkmentioning

confidence: 99%

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Villares

Rostagno

García–Lafuente

et al. 2010

Food Bioprocess Technol

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Soy has been traditionally incorporated in diet as processed foods, such as soymilk, tofu, miso, tempeh, etc., and the consumption is commonly associated with a reduction of the development of chronic diseases due to their antioxidant, anti-inflammatory, and anti-allergic properties, among others. Many of the health benefits of soy have been attributed to isoflavones. They comprise a group of naturally occurring flavonoids consisting of heterocyclic phenols. Soy contains three types of isoflavones in four chemical forms: the aglycones daidzein, genistein, and glycitein; the β-glucosides daidzin, genistin, and glycitin; their 6″-O-malonyl-β-glucosides (6OMalGlc); and their 6″-O-acetyl-β-glucosides (6OAcGlc) conjugates. Industrial processing methods of soy-based food products commonly lead to the loss of isoflavones through removal of undesirable fractions. On the other hand, isoflavones can be transformed into different conjugates, which may have significant effects on the food texture and on the bioavailability and pharmacokinetics of the isoflavones. This article reviews the effect of a number of soybean processing treatments on the isoflavone content and profile. The preparation and manufacturing of different soy-based food and food ingredients, fermented and non-fermented, has been analyzed in terms of content and distribution of the three major isoflavone derivatives, daidzein, genistein, and glycitein, and their respective conjugates.

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“…A rich literature is available on isoflavone content of soybeans and fermented soy products such as tofu, miso, soy‐milk, soy‐cheese (Jackson et al , 2002; Carrata and Sanzini, 2005; Kataoka, 2005) whereas the number of works concerning the isoflavone identification and quantification in soymeal and soy protein isolate is limited (Griffith and Collison, 2001; Achouri et al , 2005; Araújo et al , 2007). No researches have been found on the isoflavone content of soy pasta.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of isoflavone content and antioxidant activity of soy‐wheat pasta

Baiano

Terracone

Gambacorta

et al. 2009

Int J of Food Sci Tech

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The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours and spaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour (DSF and TSF, respectively) showed different isoflavone profiles though glucosides were the most abundant isoflavone forms in both the meals. The pasta-making procedure determined an increase of the aglycone forms that was at least 37 and 21% in TSF and DSF pasta, respectively. Cooking operations induced severe decreases of the isoflavone content (the losses ranged from 60.44 to104.91 mg kg )1 for TSF pasta and from 85.41 to 469.33 mg kg )1 for DSF pasta). The results of the antioxidant activity were quite different as a function of the methods applied but they resulted generally well correlated with the isoflavone contents of the samples. Cooking induced significant decreases of the antioxidant activity in almost all samples. This result appears well correlated with the decrease of the total isoflavone content and the presence of antioxidant activity in the cooking water.

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Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidases

Cited by 40 publications

References 26 publications

Analysis of phenolic compounds in commercial dried grape pomace by high‐performance liquid chromatography electrospray ionization mass spectrometry

Analysis of phenolic compounds in commercial dried grape pomace by high‐performance liquid chromatography electrospray ionization mass spectrometry

Content and Profile of Isoflavones in Soy-Based Foods as a Function of the Production Process

Evaluation of isoflavone content and antioxidant activity of soy‐wheat pasta

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