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dc.contributor.authorCARRÃO-PANIZZI, M. C.
dc.contributor.authorFAVONI, S. P. de G.
dc.contributor.authorKIKUCHI, A.
dc.date.accessioned2026-03-14T02:49:17Z-
dc.date.available2026-03-14T02:49:17Z-
dc.date.created2003-02-14
dc.date.issued2002
dc.identifier.citationBrazilian Archives of Biology and Technology, v. 45, n. 4, p. 515-518, Dec. 2002.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/463538-
dc.descriptionStudies 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectIsoflavona
dc.titleExtraction time for soybean isoflavone determination.
dc.typeArtigo de periódico
dc.subject.thesagroSoja
dc.subject.nalthesaurusSoybeans
dc.subject.nalthesaurusIsoflavones
riaa.ainfo.id463538
riaa.ainfo.lastupdate2026-02-27
dc.identifier.doi10.1590/S1516-89132002000600015
dc.contributor.institutionMERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SILVANA PEDROSO DE GOÉS FAVONI; AKIO KIKUCHI, NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION.
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