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Effects of Soaking Time and Soaking Temperature on the Isoflavone Content in Soybean |
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| รหัสดีโอไอ | |
| Creator | Charuwan Thanawiroon |
| Title | Effects of Soaking Time and Soaking Temperature on the Isoflavone Content in Soybean |
| Contributor | - |
| Publisher | Faculty of Pharmaceutical Sciences KKU MSU UBU |
| Publication Year | 2550 |
| Journal Title | Isan Journal ofPharmaceutical Sciences |
| Journal Vol. | 3 |
| Journal No. | 2 |
| Page no. | 81-90 |
| Keyword | Isoflavones, Soaking time, Soaking temperature, HPLC |
| URL Website | https://tci-thaijo.org/index.php/IJPS |
| Website title | Isan Journal ofPharmaceutical Sciences, IJPS |
| ISSN | 19050852 |
| Abstract | Isoflavones are widely used as an alternative treatment to hormone replacement therapy and also for prevention of severalchronic diseases, including cancers. Isoflavones in soybeans may present different isoflavone profiles and contents depending on several factors such as strain variety, harvest conditions, storage duration, including processing conditions. However, genistein is the most abundant isoflavone aglycone found in soy extracts, where it also occurs as glycoside, genistin. This paper describes the validation of a gradient reversed-phase HPLC (RP-HPLC) method for the analysis genistin and genistein resulting from change in soaking time and temperature. Results showed that the concentration of aglycone, genistein, increased with increasing soaking time and temperature, while a reversed trend was found for the other glycoside, genistin. Soaking temperature at 25 ๐C and 60 ๐C caused the hydrolysis of glycoside by different activities. Hydrolysis of glycoside at room temperature caused by endogenous ?-glucosidase activity, while that at 60 ?C caused by high temperature. In addition, soaking temperature seemed to show a greater impact on the yield of aglycone than soaking time. |
