Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon
- Authors
- Cho, Seung Yong; Lee, Yu Nam; Park, Hyun Jin
- Issue Date
- 15-11월-2009
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Isoflavone; RSM; Solid phase extraction (SPE); Liquid-liquid extraction (LLE)
- Citation
- FOOD CHEMISTRY, v.117, no.2, pp.312 - 317
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 117
- Number
- 2
- Start Page
- 312
- End Page
- 317
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/118920
- DOI
- 10.1016/j.foodchem.2009.04.003
- ISSN
- 0308-8146
- Abstract
- 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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Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
- Graduate School > Department of Biotechnology > 1. Journal Articles
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