Title: Availability of Isoflavones (Genistin, Genistein and Daidzein) in Soybean ( Glycine Max ) Curd Treated under High Pressure
Abstract:The article describes the concentration of isoflavones (genistin, genistein and daidzein) in a Spanish commercial tofu treated under high-pressure. The tofu was subjected to pressure of 400 MPa, in cy...The article describes the concentration of isoflavones (genistin, genistein and daidzein) in a Spanish commercial tofu treated under high-pressure. The tofu was subjected to pressure of 400 MPa, in cycles of 10 min each with a total of 4 cycles with the progression of 10, 20, 30 and 40 min, and a temperature of about 10-12 °C. The isoflavones were extracted from tofu with aqueous methanol solution (80:20). The content of isoflavones went up directly proportional to the pressure applied for the first 30 minutes. Afterwards, at 40 min, the values dropped close to the control. Significant differences were found in genistein, genistin and daidzein treated for 20 and 30 min in comparison to control values. Finally, we came to the conclusion that, the isoflavones (genistin, genistein and daidzein) of treated tofu were not destroyed at 400 Mpa for 30 min and a major extraction was observed when compared with the untreated tofu.Read More
Publication Year: 2002
Publication Date: 2002-01-01
Language: en
Type: article
Indexed In: ['crossref']
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