Extracting and purifying isoflavones from defatted soybean flakes using superheated water at elevated pressures

Food Chemistry

Volumn 84, Issue 2, 2004, Pages 279-285

  Li Hsun, Chang ^a   Ya Chuan, Cheng ^a   Chieh Ming, Chang ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Defatted soybean flakes; Extraction and purification; Isoflavones; Superheated water

Indexed keywords

ISOFLAVONE; WATER;

ADSORPTION; ARTICLE; CONTROLLED STUDY; EXTRACTION; HIGH TEMPERATURE PROCEDURES; NONHUMAN; PRESSURE; PURIFICATION; SIMULATION; SOYBEAN;

GLYCINE MAX;

EID: 0142186142     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00212-7     Document Type: Article

References (17)

1. An-Erl King V., Yueh-Ping Chang M., Kwo S.-J. Studies on the gelation of soy protein induced by high pressure. Journal of Agricultural and Food Chemistry. 32(3):1994;309.
2. Basile A., J-Carmona M.M., Clifford A.A. Extract of Rosemary by superheated water. Journal of Agricultural and Food Chemistry. 46:1998;5205.
3. Coward L., Barnes N., Setchell K.D.R., Barnes S. Genistein and daidzein, and their β-glucoside conjugates. Antitumor isoflavones in soybean foods from American and Asian diets Journal of Agricultural and Food Chemistry. 41:1993;1961.
4. Chandra A., Nair M.G. Supercritical carbon dioxide extraction of daidzein and genistein from soybean products. Phytochemical Analysis. 7:1996;259.
5. Chiang W.D., Shih C.J., Chu Y.H. Optimization of acid hydrolysis conditions for total isoflavones analysis in soybean hypocotyls by using RSM. Food Chemistry. 72:2001;499.
6. Experimental designs (2000). ISBN 957-8324-12-X, Taipei, Taiwan.
7. Huang C., Hsieh Y. Principle and application of soild-phase microextraction. Chemistry (The Chinese Chem. Soc., Taipei). 56(4):1998;311.
8. Murphy P.A., Barua K., Hauck C.C. Solvent extraction selection in the determination of isoflavones in soy foods. Journal of Chromatography B. 777:2002;129.
9. Murphy P.A., Song T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry. 47:1999;2697.
10. Nurmi T., Mazur W., Heinonen S., Kokkonen J., Adlercreutz H. Isoflavone content of the soy based supplements. Journal of Pharmaceutical and Biomedical Analysis. 28:2002;1.
11. Nguyenle T., Wang E., Cheung A.P. An investigation on the extraction and concentration of isoflavones in soy-based products. Journal of Pharmaceutical and Biomedical Analysis. 14:1995;221.
12. Rostagno M.A., Araujo J.M.A., Sandi D. Supercritical fluid extraction of isoflavones from soybean flour. Food Chemistry. 78:2002;111.
13. Sanders N.D. Visual observation of the solubility of heavy hydrocarbons in near-critical water. Ind. Eng. Chem. Fundam. 25:1984;169.
14. Tani T., Katsuki T., Kubo M., Arichi S., Kitagawa I. Chem. histocnemistry. VI. Tocopherols and isoflavones in soybeans (glycine max MERRILL, seeds). Pharm. Bull. 33(9):1985;3834.
15. Thermodynamic and Transport Properties of Water and Steam Version 1.0 (Base on the IAPWS-95 Formulation) (1999). ChemicaLogic Corporation, USA, www.chemicalogic.com.
16. Wang H.J., Murphy P.A. Isoflavone content in commercial soybean foods. Journal of Agricultural and Food Chemistry. 42(8):1994;1666.
17. Yang Y., Belghazi M., Lagadec A., Miller D.J., Hawthorne S.B. Elution of organic solutes from different polarity sorbents using subcritical water. Journal of Chromatography A. 810:1998;149.