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The effect of drying techniques on formononetin concentration in red clover
Author(s) -
JONES R.
Publication year - 1979
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1979.tb01473.x
Subject(s) - formononetin , wilting , red clover , microwave oven , significant difference , freeze drying , chemistry , microwave , food science , horticulture , agronomy , chromatography , biology , mathematics , daidzein , statistics , physics , quantum mechanics , genistein , endocrinology
Oven‐drying at 60°, 80° or 105°C was compared with microwave and freeze‐drying as a method of preparing samples for the estimation of formononetin, the major oestrogenic factor in red clover. There was no significant difference in the formononetin concentration of clover samples either oven‐dried at 60°C or freeze‐dried. The formononetin concentration was reduced by drying at higher temperatures and by microwave‐drying but was not affected by wilting for up to 8 h after harvesting. The routine determination of formononetin in ten varieties of red clover showed no significant differences between samples cold stored at – 18°C prior to oven‐drying at 60°C and samples freeze‐dried.