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Supercritical Carbon Dioxide Extraction of Daidzein and Genistein from Soybean Products
Author(s) -
Chandra Amitabh,
Nair Muraleedharan G.
Publication year - 1996
Publication title -
phytochemical analysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 72
eISSN - 1099-1565
pISSN - 0958-0344
DOI - 10.1002/(sici)1099-1565(199609)7:5<259::aid-pca308>3.0.co;2-s
Subject(s) - daidzein , chemistry , genistein , formononetin , supercritical carbon dioxide , biochanin a , extraction (chemistry) , isoflavones , supercritical fluid extraction , carbon dioxide , chromatography , supercritical fluid , soybean meal , food science , organic chemistry , biochemistry , medicine , raw material
The extractibility of isoflavones by supercritical carbon dioxide was studied by extracting synthetically produced daidzein (1), genistein (2), formononetin (3) and biochanin A (4). Supercritical fluid carbon dioxide (SFCO 2 ) modified with 20% ethanol at 50° and 600 atmospheres pressure extracted nearly 93% of these isoflavones in 60 min. Daidzein and genistein were extracted by SFCO 2 and quantified by high performance liquid chromatography in the extracts of soybean food products, miso, tofu, soy meal and soy flour; the amounts of 1 and 2 (expressed in μg/g dry weight) in these foods were found to be 42, 61; 20, 20; 40, 8 and 10, 5, respectively. This is the first report of supercritical carbon dioxide extraction of 1 and 2 from soy products.