A simplified HPLC method for total isoflavones in soy products

JL Penalvo, T Nurmi, H Adlercreutz

Research output: Contribution to journalArticlepeer-review

Abstract

Soybeans and soy products are the main source of isoflavones, a well-studied group of phytoestrogens with numerous biological effects. Several methods have been published to quantify soy isoflavones in food samples. We have earlier applied enzyme hydrolysis followed by acid hydrolysis to measure isoflavones as total aglycone equivalents. Alternatively, other published methods have mainly been developed to measure all 12 forms of isoflavones. In order to simplify the analyses, a new extraction method for determination of total amount of isoflavones was developed and validated. Acetyl and malonyl glucosides were hydrolysed to 7-O-glucosides with 80% EtOH containing 1 M HCl to remove the acetyl and malonyl groups. Aglycones and 7-O-glucosides were analysed with HPLC using coulometric electrode array detection. (C) 2004 Elsevier Ltd. All rights reserved.

Original languageEnglish
JournalFood Chemistry
Volume87
Issue number2
Pages (from-to)297-305
Number of pages9
ISSN0308-8146
DOIs
Publication statusPublished - Sep-2004

Keywords

  • isoflavones
  • soy
  • HPLC
  • coulometric detection
  • PERFORMANCE LIQUID-CHROMATOGRAPHY
  • MASS-SPECTROMETRY
  • FOODS
  • EXTRACTION
  • GENISTEIN
  • SUPPLEMENTS
  • HUMANS
  • BIOAVAILABILITY
  • METABOLISM
  • GLUCOSIDES

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