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The destruction of β‐glucosidase activity by oven‐drying and its effect on formononetin estimation in red clover
Author(s) -
Jones Raymond
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300306
Subject(s) - formononetin , incubation , chemistry , red clover , food science , chromatography , botany , biology , biochemistry , daidzein , genistein , endocrinology
It has been shown that oven‐drying red clover samples at temperatures exceeding 80°C reduces the apparent formononetin content. Incubation of the high temperature dried samples with β‐glucosidase enzyme resulted in the recovery of formononetin levels comparable to those found in freeze‐dried material. There was no evidence to show that high oven temperatures affected the formononetin‐glucosides.