Chromatographic characterization of isoflavones in soy flour variety BRS 257, and recognition of their patterns by chemometrics

Giaretta, Débora; Lima, Vanderlei Aparecido de; Schmidt, Carla Adriana Pizarro; Carpes, Solange Teresinha

doi:10.1016/j.lwt.2015.07.044

Cited by 8 publications

(3 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ethanol:water (70:30, v/v) has been used by Alezandro and others () and Giaretta and others () for the determination of isoflavones from transgenic soybean BRS 243 RR and the soy flour variety BRS 257, respectively. In both cases, the sample was defatted with hexane prior to extraction with ethanol, which also contained 0.1% acetic acid.…”

Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

In recent years the nutritional and bioactive properties of foods are being intensively investigated with a view to control, in addition to food quality, their possible influence on human health. Because of this, there is a growing demand for rapid, selective, sensitive, and validated methods for analysis and quantification. Bioactive plant compounds include those with weak estrogenic activity (phytoestrogens), among which are the isoflavones. Some of the beneficial activities that have been attributed to isoflavones are anticarcinogenic activity, the prevention of cardiovascular disease, the improvement of bone health, and antioxidant activity. The objective of this work is to provide an updated review of the methods used in sample preparation and subsequent analysis for the determination of isoflavones in food samples, including both soybean and soy products, as well as other foods with low isoflavone contents. The review focuses on the most common sample preparation techniques used during the last 10 years, including both conventional solvent extraction and other more recent extraction techniques. Separation and detection methods, including current trends in liquid chromatography analysis, such as the use of monolithic columns or ultra-high-pressure liquid chromatography, are also discussed.

show abstract

Section: Sample Preparationmentioning

confidence: 99%

Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Chemometric analyses (CAs) were used when a correlation was presented by PCA dimensionality reduction technique . A PCA analysis was performed on soybean isoflavone distributions in the BRS 25 cultivar by analyzing the relationship between isoflavone distributions . The integrated data from the sample also revealed trends regarding the isoflavone aglycones .…”

Section: Isoflavone Authentication Using Chemometricsmentioning

confidence: 99%

“…60 A PCA analysis was performed on soybean isoflavone distributions in the BRS 25 cultivar by analyzing the relationship between isoflavone distributions. 61 The integrated data from the sample also revealed trends regarding the isoflavone aglycones. 62 PCA with HPLC was the most frequently used analytical technique because it produced a separation profile of phytochemicals in matrix or mixture samples.…”

Section: Compoundsmentioning

confidence: 99%

Soybean Processing Wastes: Novel Insights on Their Production, Extraction of Isoflavones, and Their Therapeutic Properties

Nile

Venkidasamy²,

Samynathan³

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

Soybean processing waste (SPW) has potential as a sustainable source of phytochemicals and functional foods. A variety of phytochemicals, nutrients, and minerals have been characterized from SPW using various analytical methods. SPW utilization strategies may provide a new way to increase production of bioactive compounds, nutritional supplements, and cosmetic ingredients. SPW has the potential for value-added processing, to improve commercial use, and to lower environmental pollution through proper use. Okara, a byproduct generated during soybean processing of tofu and soy milk, is rich in dietary fiber, isoflavones, and saponins. Isoflavones, an important class of biologically active compounds owing to their multifunctional and therapeutic effects, are extracted from SPW. Further, studies have shown that okara has potential prebiotic and therapeutic value in lowering the risk of noncommunicable diseases. Therefore, in this review, we focus on several extraction methods and pharmacotherapeutic effects of different SPWs. Their effective uses in functional foods, nutraceuticals, and health applications, as biocatalysts, and as value-added resources have been discussed.

show abstract