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Supercritical Carbon Dioxide Extraction of Daidzein and Genistein from Soybean Products

โœ Scribed by Amitabh Chandra; Muraleedharan G. Nair

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
350 KB
Volume
7
Category
Article
ISSN
0958-0344

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โœฆ Synopsis

The extractibility of isoflavones by supercritical carbon dioxide was studied by extracting synthetically produced daidzein (I), genistein (2), formononetin (3) and bioehanin A (4). Supercritical fluid carbon dioxide (SFCOJ modified with 20% ethanol at 50ยฐC and 600 atmospheres pressure extracted nearly 93% of these isoflavones in 60 min. Daidzein and genistein were extracted by SFCO, and quantified by high performance liquid chromatography in the extracts of soybean food products, miso, tofu, soy meal and soy flour; the amounts of 1 and 2 (expressed in pg/g dry weight) in these foods were found to be 42,61; 20,20; 40, 8 and 10, 5, respectively. This is the first report of supercritical carbon dioxide extraction of 1 and 2 from soy products.

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