Journal
FOOD CHEMISTRY
Volume 160, Issue -, Pages 371-378Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.082
Keywords
Okara; Aglycones; Glucosides; Water extraction; Protein-isoflavone interaction
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We here report on the use of water as a 'green' extraction solvent for the isolation of isoflavones from okara, a by-product of soymilk production. At a low liquid-to-solid ratio of 20 to 1 and 20 degrees C, 47% of the isoflavones that can be extracted with 70% aqueous ethanol were extracted. The malonyl-glucosides were fully recovered with a ratio of 20 to 1, while p-glucosides were recovered with an increased liquid-to-solid ratio of 40 to 1. The extraction of aglycones was better at higher ratios, but leveled off before reaching a 100% yield. Temperature hardly affected the total amount of isoflavones. At a 20 to 1 ratio, 20 C, and pH 10, there was no significant difference (p > 0.05) between isoflavone extraction in water and in 70% aqueous ethanol. The results suggest that water may be used as a green alternative for separation of isoflavones from okara. (C) 2014 Elsevier Ltd. All rights reserved.
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