Hydrogen bonding interaction plays
a crucial role in liquid systems.
Methanol, ethanol, and acetone are the most commonly used solvents
to extract isoflavones from soybeans. The structural and electronic
properties of the molecular clusters of naturally occurring glycitein
with solvents were investigated using the density functional theory
method employing the B3LYP-D3/cc-pVTZ approach. The influence of the
solvent was carried out by using the polarized continuum model (PCM).
The geometry optimization, vibrational frequencies, and topological
parameters have been assessed at the same level of theory. From the
molecular structure and thermodynamic point of view, the most stable
structures are formed by the interaction between the carbonyl group
of glycitein and MeOH or EtOH. For acetone–glycitein, the strongest
interaction is formed by the interaction of the hydroxyl group of
glycitein with the carbonyl group of acetone. All the hydrogen bonds
in the MeOH/EtOH/acetone–glycitein complexes are closed-shell
interactions. This study can help increase the efficiency of extraction.