Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon
- Food Chemistry, 117(2), p.312-317, 2009 .
Isoflavones from cotyledons of soybean sprouts were extracted with aqueous ethanol and further concentrated to obtain a product with a high concentration of isoflavone. The ethanol concentration, extraction time and reaction temperature were optimized by using response surface methodology (RSM). Isoflavones in aqueous ethanol were concentrated by a three-step procedure comprised of solid phase extraction (SPE)with Diaion HP-20 and Amberlite-XAD-2 adsorption columns, acid hydrolysis, and liquid- liquid extraction. The maximum amount of isoflavone in aqueous ethanol extracts (11.6 mg/g solid)was obtained when isoflavones in cotyledons (2.18 mg/ g solid)were extracted with 80-90