Microwave Irradiation as a Powerful Tool for Isolating Isoflavones from Soybean Flour.

ABSTRACT: The use of microwave irradiation energy for isolating bioactive compounds from plant materials has gained popularity due to its ability to penetrate cells and facilitate extraction of intracellular materials, with the added benefits of minimal or no use of organic solvents. This is particularly significant due to the possibility of using extracts in the food and pharmaceutical industries. The aim of this work is to examine the effect of microwave irradiation on the extraction of three of the most important isoflavones from soybean flour, glycitin, genistin, and daidzin, as well as their aglycones, glycitein, genistein, and daidzein. By varying the extraction time, temperature, and microwave power, we have established the optimal parameters (irradiation power of 75 W for 5 min) for the most

SUBMITTER: Đurovic S 

PROVIDER: S-EPMC11477798 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature