Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate

Moras, Benjamin; Rey, Stéphane; Vilarem, Gérard; Pontalier, Pierre-Yves

doi:10.1016/j.foodchem.2016.07.053

Cited by 38 publications

(9 citation statements)

References 23 publications

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“…Even at elevated temperatures and moderate pressure, water is not as effective as methanol, ethanol, and their mixtures with water for the isolation of isoflavones [87]. Moreover, the degradation of glucoside and malonyl forms was detected at higher temperature levels during PHWE [178,179].…”

Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 99%

Selectivity of Current Extraction Techniques for Flavonoids from Plant Materials

et al. 2020

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Flavonoids have a broad spectrum of established positive effects on human and animal health. They find an application in medicine for disease therapy and chemoprevention, whence the interest in flavonoids increases. In addition, they are used in food and cosmetic industries as pigments and biopreservatives. Plants are an inexhaustible source of flavonoids. The most important step of plant raw material processing is extraction and isolation of target compounds. The quality of an extract and efficiency of a procedure are influenced by several factors: Plant material and pre-extracting sample preparation, type of solvent, extraction technique, physicochemical conditions, etc. The present overview discusses the common problems and key challenges of the extraction procedures and the different mechanisms for selective extraction of flavonoids from different plant sources. In summary, there is no universal extraction method and each optimized procedure is individual for the respective plants. For an extraction technique to be selective, it must combine an optimal solvent or mixture of solvents with an appropriate technique. Last but not least, its optimization is important for a variety of applications. Moreover, when the selected method needs to be standardized, it must achieve acceptable degree of repeatability and reproducibility.

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Section: Pressurized Liquid Extraction (Ple)mentioning

confidence: 99%

Selectivity of Current Extraction Techniques for Flavonoids from Plant Materials

et al. 2020

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“…The parameters that influence the efficiency of the extraction are type of solvent, temperature, pressure, sample amount, extraction time, and number of extraction cycles. Several authors have carried out studies on these variables for the extraction of isoflavones from different food matrices (Chang and Chang ; Zgórka ; Delgado‐Zamarreño and others ; Moras and others ). The solvent of choice for extraction of isoflavones is usually aqueous methanol or ethanol in percentages around 80%.…”

Section: Sample Preparationmentioning

confidence: 99%

“…In addition, water can also be used in this technique (PWE), making it a more environmental‐friendly procedure. This technique has recently been employed by Moras and others () who studied the influence of the various operating conditions (temperature, contact time, liquid/solid ratio) on isoflavone extraction from soybean flour or soybean protein isolate (SPI) by pressurized water extraction using an experimental design. The extractions were carried out at a fixed pressure of 100 atm, using sand as the dispersing agent to avoid protein aggregation, and ultrapure water as the solvent.…”

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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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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“…Extraction alkaline followed by isoelectric precipitation is the methods mostly used to isolate proteins from animal and vegetable protein sources such as milk, soybean, amaranth, quinoa, sesame, sacha inchi, macadamia, and pigeon pea seeds. These technological processes can help to eliminate antinutritional factors [7][8][9][10][11][12][13][14][15][16][17].…”

Section: Introductionmentioning

confidence: 99%

Pigeon Pea Protein Concentrate (Cajanus Cajan) Seeds Grown in Ecuador Functional Properties

Pazmiño

Vásquez

Carrillo

2018

Asian J Pharm Clin Res

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Objective: The aim of this study was to obtain pigeon pea protein concentrate (PC) of green seeds and mature seeds from Cajanus cajan grown in Ecuador and evaluate their functional properties.Methods: Pigeon PC of green seeds (GPPPC) and pigeon PC of mature seeds (MPPPC) were obtained by alkaline extraction (pH 8.5) using the isoelectric precipitation at pH 4.5 method. Content of protein was determined using the Dumas method. Functional properties were evaluated with the following functional properties: Protein solubility (PS), water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), and foam stability (FS).Results: GPPPC and MPPPC are statistical different (p<0.05) in the evaluation of functional properties such as WAC, OAC, EAI, ESI, FC, and FS. GPPPC and MPPPC have different PS profiles. GPPPC is higher in WAC and EAI; MPPPC is higher in OAC, EAI, FC, and FS properties.Conclusions: PPPC can be used as functional ingredients that provide technological improvements in the generation of new food products. Both seed, green or mature, can be considered to obtain PPPC. The green or mature PPPC to be used would depend on the technological property required in the specific process for the food industry.

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Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate

Cited by 38 publications

References 23 publications

Selectivity of Current Extraction Techniques for Flavonoids from Plant Materials

Selectivity of Current Extraction Techniques for Flavonoids from Plant Materials

Analysis of Isoflavones in Foods

Pigeon Pea Protein Concentrate (Cajanus Cajan) Seeds Grown in Ecuador Functional Properties

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