Integrated extraction and purification of soy isoflavones by using aqueous micellar systems

Cordisco, Estefanía; Haidar, Carla Nahir; Coscueta, Ezequiel R.; Nerli, Bibiana Beatriz; Malpiedi, Luciana Pellegrini

doi:10.1016/j.foodchem.2016.07.001

Cited by 17 publications

(13 citation statements)

References 36 publications

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“…Other approaches for the extraction of isoflavones have included the use of supramolecular solvents (Magiera and others ), reverse micelles (Zhao and others ; Mirzaei and others ; Cordisco and others ) or ionic liquids (Sun and others ; Magiera and Sobik ).…”

Section: Sample Preparationmentioning

confidence: 99%

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Analysis of Isoflavones in Foods

Bustamante-Rangel

Delgado-Zamarreño

Pérez‐Martín

et al. 2018

Comp Rev Food Sci Food Safe

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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.

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Section: Sample Preparationmentioning

confidence: 99%

“…Ethylene glycol monoalkyl ether (genapol X‐080) has also been used as nonionic surfactant in the extraction of genistein from soybeans (Mirzaei and others ). Aqueous micellar systems formed by polyethylene glycol tert‐octylphenyl ether (Triton X‐114) has been used to extract and purify soy isoflavones (Cordisco and others ).…”

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

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“…Preliminary works carried out by our research group have already demonstrated that IF can be successfully purified at the micelle-rich phase of AMTPSs of Triton X-114 and sodium tartrate (Cordisco et al, 2016). Under optimal working conditions, IF were purified with a recovery percentage of 93 and a purification factor of almost 10.…”

Section: Accepted Manuscriptmentioning

confidence: 96%

“…For example, TI is known to be involved in many biological functions, such as blood coagulation, platelet aggregation, anti-carcinogenesis and granulo-cytopoietic activity (da Silva Bezerra et al, 2015). Besides, IF consumption has been associated with reduced menopause symptoms, reduced incidences of hyperglycemia and improved bone quality (Ahn & Park, 2017;Cordisco, Haidar, Coscueta, Nerli, & Malpiedi, 2016). Thereby, the development of strategies for the selective and non-destructive removal of soy ANFs represents a research area of great interest.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Aqueous micellar two-phase system as an alternative method to selectively remove soy antinutritional factors

Haidar

Coscueta

Cordisco

et al. 2018

LWT

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In this work, different antinutritional factors (trypsin inhibitors, isoflavones and raffinose family oligosaccharides) were selectively removed from soy flour by using aqueous micellar two-phase systems (AMTPS). The effects of independent variables including temperature (30-60 °C), time (10-40 min) and solid to liquid ratio (0.025-0.050 g/L) on the extraction of each antinutritional factor were analyzed using a full factorial design. As general tendency, temperature and time were the most significant parameters (p < 0.05). The best condition for the selective recovery (97% of isoflavones at top phase, and more than 50 % of the rest of ANFs at bottom phase) were 5 g/L of Genapol X-080, 0.2 mol/L of sodium citrate pH 5.00, 30 °C, 40 min and 0.050 g/L. Besides, in vitro gastrointestinal digestions assays demonstrated that the treated soy flour improved its protein digestibility. The findings of this work represent the introduction of a novel methodology to selectively remove soy antinutritional factors.

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