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 Optimization for extrating isoflavones from soybean by stirring method using ethanol
Tác giả hoặc Nhóm tác giả: Truong Thi Minh Hanh, Tran Thi Ngoc Thu
Nơi đăng: The 16th International Symposium on Advanced Technology (ISAT-16); Số: ISAT 16;Từ->đến trang: 153;Năm: 2017
Lĩnh vực: Kỹ thuật; Loại: Báo cáo; Thể loại: Quốc tế
TÓM TẮT
This study presents optimization result of conditions for soybean-extracted isoflavones from Quangnam (Vietnam) by applying stirring extraction using ethanol solution 80% with neutral pH. Total isoflavones concentration was determined with 6 isoflavone standards: daidzin, glycitin, genistin, daidzein, glycitein and genistein by RP-HPLC method [1]. The result of examining the effect of the following factors: temperature, time, ratio of solution/material on isoflavone content allowed to use experimental planning method with full element 23 and optimization with Box-Wilson model [2]. Hence, the optimal condition of isoflavones extraction was temperature of 72.5°C, extracting time of 68.5 minutes, and solvent/dry soybean ratio of 25.5/1 (ml/g). At this condition, the concentration of total isoflavone was 1932.44µg/g over dry initial matter. The result of thin layer chromatography (silicagel 60 F254) using chloroform/methanol as mobile phase indicated the presence of four components of total isoflavones (daidzein, genistein, daidzin and genistin) from dry extract. These compounds had positive reactions on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) reagent. This shows potential applications of soybean-extracted isoflavones in food industry.
ABSTRACT
This study presents optimization result of conditions for soybean-extracted isoflavones from Quangnam (Vietnam) by applying stirring extraction using ethanol solution 80% with neutral pH. Total isoflavones concentration was determined with 6 isoflavone standards: daidzin, glycitin, genistin, daidzein, glycitein and genistein by RP-HPLC method [1]. The result of examining the effect of the following factors: temperature, time, ratio of solution/material on isoflavone content allowed to use experimental planning method with full element 23 and optimization with Box-Wilson model [2]. Hence, the optimal condition of isoflavones extraction was temperature of 72.5°C, extracting time of 68.5 minutes, and solvent/dry soybean ratio of 25.5/1 (ml/g). At this condition, the concentration of total isoflavone was 1932.44µg/g over dry initial matter. The result of thin layer chromatography (silicagel 60 F254) using chloroform/methanol as mobile phase indicated the presence of four components of total isoflavones (daidzein, genistein, daidzin and genistin) from dry extract. These compounds had positive reactions on 2,2-Diphenyl-1-picrylhydrazyl (DPPH) reagent. This shows potential applications of soybean-extracted isoflavones in food industry.
[ 2019\2019m01d014_17_59_27ISAT_16.pdf ]
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