Enhanced extraction of isoflavones from Korean soybean by ultrasonic wave

Kwang Jin Lee; Kyung Ho Row

Korean Journal of Chemical Engineering, Vol.23, No.5, 779-783, September, 2006

DOI10.1007/BF02705927 Export Citation

Enhanced extraction of isoflavones from Korean soybean by ultrasonic wave

Kwang Jin Lee, and Kyung Ho Row^†

Center for Advanced Bioseparation Technology andDept. of Chem. Eng., Inha Univ., 253 Yonghyun-dong, Nam-gu, Incheon 402-751, Korea

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The amounts of isoflavones extracted from Korean soybean by various ultrasonic waves were compared using 60% aqueous ethanol solution. The effect on extraction yield of variations in solvent composition, temperature, and extraction time was investigated. The experimental results confirmed that ultrasonic waves are a desirable method to extract isoflavones from Korean soybean. The highest yield of aglycone isoflavones was obtained by ultrasonic waves with a frequency of 20 KHz and an extraction time of 10 min, which produced yields of glycoside and aglycone isoflavones three-fold greater than those by dipping method.

Keywords:Korean Soybean;Glycoside;Aglycone;Ultrasonics Wave;HPLC

[References]

Benedito J, Carcel JA, Gonzalez R, Mulet A, Ultrasonics, 40, 19 (2002)
Choi YB, Rhee JS, Lee YB, Nam SY, Kim KS, Food Sci. Biotechnol., 13(6), 719 (2004)
Dixon RA, Ferreira D, Phytochemistry, 60, 205 (2002)
Gachagan A, McNab A, Blindt R, Patrick M, Marriott C, Ultrasonics, 42, 57 (2004)
Griffith AP, Collison MW, J. Chromatogr. A, 413, 397 (2001)
Haizhou L, Pordesimo L, Weiss J, Food Research International., 37, 731 (2004)
Iida Y, Yasui K, Tuziuti T, Sivakumar M, Microchem J., 80, 159 (2005)
Kim JJ, Kim SS, Hahn SJ, Chung IM, Food Research International, 38, 435 (2005)
Lee CH, Yang L, Xu JZ, Yenus SYV, Huang Y, Chen ZY, Food Chemistry, 90, 735 (2005)
Melecchi MIS, Peres VF, Dariva C, Zini CA, Abad FC, Martinez MM, Caramao EB, “Optimization of the sonication extraction method of Hibiscus tiliaceus L. flowers,” Ultrasonics Sonochemistry, Accepted, 14, February (2005)
Moussatov A, Granger C, Dubus B, Ultrason. Sonochem., 12, 415 (2005)
Rostagno MA, Palma RM, Barroso CG, J. Chromatogr. A, 1012, 119 (2003)
Saez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcia J, Aldaz A, Riere E, Ultrason. Sonochem., 12, 59 (2005)
Tatake PA, Pandit AB, Chem. Eng. Sci., 57(22-23), 4987 (2002)
Tuziuti T, Yasui K, Iida Y, Taoda H, Koda S, Ultrasonics, 42, 597 (2004)
Wu J, Lin L, Chau F, Ultrason. Sonochem., 8, 347 (2001)
Yasui K, Tuziuti T, Iida Y, Ultrason. Sonochem., 12, 347 (2005)

[Referenced By]

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[1] Benedito J, Carcel JA, Gonzalez R, Mulet A, Ultrasonics, 40, 19 (2002)

[2] Choi YB, Rhee JS, Lee YB, Nam SY, Kim KS, Food Sci. Biotechnol., 13(6), 719 (2004)

[3] Dixon RA, Ferreira D, Phytochemistry, 60, 205 (2002)

[4] Gachagan A, McNab A, Blindt R, Patrick M, Marriott C, Ultrasonics, 42, 57 (2004)

[5] Griffith AP, Collison MW, J. Chromatogr. A, 413, 397 (2001)

[6] Haizhou L, Pordesimo L, Weiss J, Food Research International., 37, 731 (2004)

[7] Iida Y, Yasui K, Tuziuti T, Sivakumar M, Microchem J., 80, 159 (2005)

[8] Kim JJ, Kim SS, Hahn SJ, Chung IM, Food Research International, 38, 435 (2005)

[9] Lee CH, Yang L, Xu JZ, Yenus SYV, Huang Y, Chen ZY, Food Chemistry, 90, 735 (2005)

[10] Melecchi MIS, Peres VF, Dariva C, Zini CA, Abad FC, Martinez MM, Caramao EB, “Optimization of the sonication extraction method of Hibiscus tiliaceus L. flowers,” Ultrasonics Sonochemistry, Accepted, 14, February (2005)

[11] Moussatov A, Granger C, Dubus B, Ultrason. Sonochem., 12, 415 (2005)

[12] Rostagno MA, Palma RM, Barroso CG, J. Chromatogr. A, 1012, 119 (2003)

[13] Saez V, Frias-Ferrer A, Iniesta J, Gonzalez-Garcia J, Aldaz A, Riere E, Ultrason. Sonochem., 12, 59 (2005)

[14] Tatake PA, Pandit AB, Chem. Eng. Sci., 57(22-23), 4987 (2002)

[15] Tuziuti T, Yasui K, Iida Y, Taoda H, Koda S, Ultrasonics, 42, 597 (2004)

[16] Wu J, Lin L, Chau F, Ultrason. Sonochem., 8, 347 (2001)

[17] Yasui K, Tuziuti T, Iida Y, Ultrason. Sonochem., 12, 347 (2005)