engleski

Determination of isoflavones in soybean meal after supercritical carbon dioxide extraction

Soybeans processed into oil are leaving a by-product with large amount of phenolic compounds known as isoflavones. The content of total and individual isoflavones in soybean meal after supercritical fluid extraction was determined by high performance liquid chromatography. The total isoflavone content in soybean meal ranged from 67.27 to 98.39 mg/100g of soybeans depending on the applied extraction conditions of pressure and temperature. The most abundant isoflavone was genistein. The highest content of daidzein (46.86 mg/100g) and genistein (51.54 mg/100g) was found in soybean meal after supercritical extraction at 250 bar and 50 °C. For non-treated soybeans, the total isoflavone content was 113.76 mg/100g of soybeans.

isoflavones; soybean meal; supercritical fluid extraction

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