Extraction time for soybean isoflavone determination

Detalhes bibliográficos
Autor(a) principal: Carrão-Panizzi,Mercedes C.
Data de Publicação: 2002
Outros Autores: Favoni,Silvana Pedroso de Goés, Kikuchi,Akio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600015
Resumo: Studies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.
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spelling Extraction time for soybean isoflavone determinationSoybeansisoflavonesglucosidesagluconesextractionethanolHPLCStudies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.Instituto de Tecnologia do Paraná - Tecpar2002-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600015Brazilian Archives of Biology and Technology v.45 n.4 2002reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132002000600015info:eu-repo/semantics/openAccessCarrão-Panizzi,Mercedes C.Favoni,Silvana Pedroso de GoésKikuchi,Akioeng2003-04-29T00:00:00Zoai:scielo:S1516-89132002000600015Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2003-04-29T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Extraction time for soybean isoflavone determination
title Extraction time for soybean isoflavone determination
spellingShingle Extraction time for soybean isoflavone determination
Carrão-Panizzi,Mercedes C.
Soybeans
isoflavones
glucosides
aglucones
extraction
ethanol
HPLC
title_short Extraction time for soybean isoflavone determination
title_full Extraction time for soybean isoflavone determination
title_fullStr Extraction time for soybean isoflavone determination
title_full_unstemmed Extraction time for soybean isoflavone determination
title_sort Extraction time for soybean isoflavone determination
author Carrão-Panizzi,Mercedes C.
author_facet Carrão-Panizzi,Mercedes C.
Favoni,Silvana Pedroso de Goés
Kikuchi,Akio
author_role author
author2 Favoni,Silvana Pedroso de Goés
Kikuchi,Akio
author2_role author
author
dc.contributor.author.fl_str_mv Carrão-Panizzi,Mercedes C.
Favoni,Silvana Pedroso de Goés
Kikuchi,Akio
dc.subject.por.fl_str_mv Soybeans
isoflavones
glucosides
aglucones
extraction
ethanol
HPLC
topic Soybeans
isoflavones
glucosides
aglucones
extraction
ethanol
HPLC
description Studies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.
publishDate 2002
dc.date.none.fl_str_mv 2002-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600015
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132002000600015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.45 n.4 2002
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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