Extraction time for soybean isoflavone determination.

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dc.contributorMERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SILVANA PEDROSO DE GOÉS FAVONI; AKIO KIKUCHI, NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION.
dc.creatorCARRÃO-PANIZZI, M. C.
dc.creatorFAVONI, S. P. de G.
dc.creatorKIKUCHI, A.
dc.date2026-03-14T02:49:17Z
dc.date2026-03-14T02:49:17Z
dc.date2003-02-14
dc.date2002
dc.date.accessioned2026-07-07T11:59:26Z
dc.descriptionStudies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.
dc.identifierBrazilian Archives of Biology and Technology, v. 45, n. 4, p. 515-518, Dec. 2002.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/463538
dc.identifier10.1590/S1516-89132002000600015
dc.identifier.urihttp://hdl.handle.net/123456789/519683
dc.languageeng
dc.rightsopenAccess
dc.subjectIsoflavona
dc.subjectSoja
dc.subjectSoybeans
dc.subjectIsoflavones
dc.titleExtraction time for soybean isoflavone determination.
dc.typeArtigo de periódico

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