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Extraction and Concentration of Isoflavones from Soybean (Glycine max).

Lakshmi, M. C. and Jaganmohan Rao, L. and Ravi, R. and Raghavarao, K.S.M.S. (2013) Extraction and Concentration of Isoflavones from Soybean (Glycine max). Separation Science and Technology, 48. pp. 166-174.

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The extraction and concentration of isoflavones from defatted soy flour (DSF) is attempted by leaching, membrane process and liquid-liquid extraction. The optimized extraction conditions by response surface methodology (RSM) resulted in an isoflavone content of 3.2 mg/g of DSF. The extracted isoflavones are processed by ultrafiltration for preliminary purification resulting in 3.0 mg/g of DSF, and then concentrated by liquid-liquid extraction with diethyl ether (4.8 mg/g DSF). The final isoflavone content is 69 mg/g of dried extract with an overall recovery of 57.5%. The optimization of extraction conditions resulted in an about 2.5 fold enhancement of isoflavones and concentration step enriched the isoflavones by about 8.5 fold compared to initial extract.

Item Type: Article
Uncontrolled Keywords: concentration; isoflavones; liquid-liquid extraction; response surface methodology; soybean; ultrafiltration
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2013 09:28
Last Modified: 21 Dec 2016 11:34
URI: http://ir.cftri.res.in/id/eprint/11203

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