Journal
FOOD CHEMISTRY
Volume 117, Issue 2, Pages 312-317Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.04.003
Keywords
Isoflavone; RSM; Solid phase extraction (SPE); Liquid-liquid extraction (LLE)
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Isoflavones from cotyledons of soybean sprouts were extracted with aqueous ethanol and further concentrated to obtain a product with a high concentration of isoflavone. The ethanol concentration, extraction time and reaction temperature were optimized by using response surface methodology (RSM). Isoflavones in aqueous ethanol were concentrated by a three-step procedure comprised of solid phase extraction (SPE) with Diaion HP-20 and Amberlite-XAD-2 adsorption columns. acid hydrolysis, and liquid-liquid extraction. The maximum amount of isoflavone in aqueous ethanol extracts (11.6 mg/g solid) was obtained when isoflavones in cotyledons (2.18 mg/g solid) were extracted with 80-90% (v/v) aqueous ethanol above 90 degrees C for more than 100 min. The isoflavone extracts, obtained by SPE with a Diaion HP-20 column contained 100 mg/g solid. The liquid-liquid extraction (LLE) with ethyl ether further concentrated the extracts up to 229 mg/g solid, retaining 63% of the initial isoflavones. (C) 2009 Elsevier Ltd. All rights reserved
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