Isoflavone extraction from okara using water as extractant

L. Jankowiak, N. Kantzas, R.M. Boom, A.J. van der Goot

Research output: Contribution to journalArticleAcademicpeer-review

25 Citations (Scopus)

Abstract

We here report on the use of water as a ‘green’ extraction solvent for the isolation of isoflavones from okara, a by-product of soymilk production. At a low liquid-to-solid ratio of 20 to 1 and 20 °C, 47% of the isoflavones that can be extracted with 70% aqueous ethanol were extracted. The malonyl-glucosides were fully recovered with a ratio of 20 to 1, while ß-glucosides were recovered with an increased liquid-to-solid ratio of 40 to 1. The extraction of aglycones was better at higher ratios, but leveled off before reaching a 100% yield. Temperature hardly affected the total amount of isoflavones. At a 20 to 1 ratio, 20 °C, and pH 10, there was no significant difference (p > 0.05) between isoflavone extraction in water and in 70% aqueous ethanol. The results suggest that water may be used as a green alternative for separation of isoflavones from okara.
Original languageEnglish
Pages (from-to)371-378
JournalFood Chemistry
Volume160
DOIs
Publication statusPublished - 2014

Keywords

  • defatted soybean flakes
  • soy foods
  • solubility
  • soymilk
  • ph
  • temperature
  • stability
  • genistein
  • daidzein
  • proteins

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