RESEARCH ON EXTRACTION OF ISOFLAVONES FROM SOYBEAN GERM
Keywords:extraction, purification, analysis, isoflavones, phytoestrogen, soybean germ (soygerm).
Isoflavones in soybean including genistein, daidzein, glycitein and their acetyl and malonyl derivatives that have week estrogenic activity, so they are called phytoestrogen. There are many of papers publishing the research results about isoflavones from soybean seed and soybean sprout. They can balance estrogenic hormone and support woman to prevent menopause symptoms. Therefore, they have other precious biological activities such as anti - cancer, anti – oxidant and anti - osteomalacia. On the market, we can find many of functional foods of isoflavones from soybean seed and soybean sprout. Soybean germ is the part of soybean seed contains highest isoflavones, and the isoflavones content in soybean germ higher than that in the whole soybean seed about 5 times. In this paper, the total isoflavones were extracted from soybean germ. Five of influent factors on the isoflavone extraction are solvent concentration, extraction temperature, extraction time, extraction pH and the material/solvent ratio were optimized. The content of isoflavones in soybean germ material is from 1.8 to 2 percent. After extraction with optimized conditions, we obtain the total crude isoflavones extract that contains 3.8% of isoflavones.
Elizabeth JZ., Ka MN., Kathy QL. - Extraction and purification of isoflavones from soybeans and characterization of their estrogenic activities, J. Agr. Food Chem. 55 (2007) 6940-6950.
Akimitsu Takagi, Mitsuyoshi Kano and Chiaki Kaga. - Possibility of Breast Cancer Prevention: Use of Soy Isoflavones and Fermented Soy Beverage Produced Using Probiotics, Int. J. Mol. Sci. 16(5) (2015): 10907-10920.
Hong-Yi Zhang, Jie Cui, Ye Zhang et al. - Isoflavones and Prostate Cancer: A Review of Some Critical Issues, Chin. Med. J. (Engl.) 129(3) (2016): 341-347.
Shao S., Duncan AM., Yang R., Marcone MF., Rajcan I., Tsao R. – Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products, Food Res. Int. 44 (2011): 2425-2434.
Mengfan Wang, Jian Guo, Wei Qi, Rongxin Su, and Zimin He - An effect and Green Method for the Extraction and Purification of Aglycone Isoflavones from Soybean, Food Sci. Biotechnol. 22 (3) (2013): 705-712.
Jin-Ae Kim et al. - Comparison of isoflavones composition in seed, embryo, cotyledon and seed coat of cooked-with-rice and vegetable soybean (Glycine max L.) varieties, Food Chemistry 102 (2007): 738-744.
Rotagno MA., Palma M., Barroso CG. - Pressurized liquid extraction of isoflavones from soybeans, Anal. Chim. Acta 522 (2004): 169-177.
Lee MH., Lin CC. - Comparison of techniques for extraction of isoflavones from the root of Radix Puerariae: Ultrasonic and pressurized solvent extractions, Food Chem. 105 (2007): 223-228.
Rotagno MA., Palma M., Barroso CG. - Microwave assisted extraction of soy isoflavones, Anal. Chim. Acta 588 (2007): 274-282.
Nguyen Thi Tham - Study on isoflavones extraction conditions from soygerm, Biotechnology Engineer thesis, Hanoi University of Science and Technology, (2015).
Yoshiara Ly, Madeira TB., Delaroza F. et al. - Optimization of soy isoflavone extraction with different solvents using the simplex-centroid mixture design, Int. J. Food Sci. Nutr. 63(8) (2012): 978-986.
Sun-Lim Kim, Jae-Eun Lee et al. - Introduction and nutritional evaluation of germinated soy germ, Food Chemistry 136(2) (2013): 491-507.
Authors who publish with Vietnam Journal of Science and Technology agree with the following terms:
- The manuscript is not under consideration for publication elsewhere. When a manuscript is accepted for publication, the author agrees to automatic transfer of the copyright to the editorial office.
- The manuscript should not be published elsewhere in any language without the consent of the copyright holders. Authors have the right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of their work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to or during the submission process, as it can lead to productive exchanges or/and greater number of citation to the to-be-published work (See The Effect of Open Access).