Integrated extraction and purification of soy isoflavones by using aqueous micellar systems

Estefanía Cordisco, Carla N. Haidar, Ezequiel R. Coscueta, Bibiana B. Nerli, Luciana P. Malpiedi*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

14 Citações (Scopus)

Resumo

In this work, an integration of solid-liquid and liquid-liquid extractions by using aqueous micellar two-phase systems was evaluated as potential tool to purify soy isoflavones. Additionally, the proposed methodology aimed to preserve the protein content of the processed soy flour. The extractive assays were performed in AMTPS formed by Triton X-114 and sodium tartrate. In order to optimize the purification process, temperature and time were evaluated as independent variables. Under optimal working conditions, i.e. 100 min and 33 °C of incubation, IF were purified with a recovery percentage of 93 and a purification factor of almost 10. More importantly, the obtained sample presented an aglycone proportion superior to the reported by other methodologies. These results open perspectives to the use of aqueous micellar two-phase systems as an integrative methodology to extract, concentrate and purify isoflavones.
Idioma originalEnglish
Páginas (de-até)514-520
Número de páginas7
RevistaFood Chemistry
Volume213
DOIs
Estado da publicaçãoPublished - 15 dez 2016
Publicado externamenteSim

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