Título:	Extraction time for soybean isoflavone determination.
Autor:	CARRÃO-PANIZZI, M. C. FAVONI, S. P. de G. KIKUCHI, A.
Afiliación:	MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SILVANA PEDROSO DE GOÉS FAVONI; AKIO KIKUCHI, NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION.
Año:	2002
Referencia:	Brazilian Archives of Biology and Technology, v. 45, n. 4, p. 515-518, Dec. 2002.
Descripción:	Studies were carried out on the optimization of the extraction procedures for isoflavones determination in soybean by HPLC. Isoflavones were extracted from 100 mg samples of full fat soybean flour "Kinako" (milled toasted grains). Recovery of average total isoflavones was higher when extraction was performed with agitation(217.2 mg/100g), than without agitation(191.0 mg/100g). Isoflavone extraction without agitation for 1,4, 20 and 24 hours, were equally efficient for total and individual compounds. These results suggested that an efficient isoflavone recovery could be achieved with extraction for one hour with agitation.
Thesagro:	Soja
NAL Thesaurus:	Soybeans Isoflavones
Palabras clave:	Isoflavona
DOI:	10.1590/S1516-89132002000600015
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPSO)