title: Solvent extraction selection in the determination of isoflavones in soy foods.
abstract: Acetonitrile is superior to acetone, ethanol and methanol in extracting the 12 phytoestrogenic soy isoflavone forms found in foods. At 53% organic solvent in water, raw soy flour, tofu, tempeh, textured vegetable protein and soy germ were evaluated for isoflavone extraction efficiency. The efficiency of acetonitrile extraction was demonstrated in mass balance evaluations of toasting of soy flour and soymilk heating.
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, 2312 Food Science Building, Ames, IA 50011, USA. pmurphy@iastate.edu
authors.forename: Patricia A
authors.initials: PA
authors.lastname: Murphy
authors.forename: Kobita
authors.initials: K
authors.lastname: Barua
authors.forename: Catherine C
authors.initials: CC
authors.lastname: Hauck
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods; D007529:Isoflavones / Q000032:analysis / Q000302:isolation & purification*; D012997:Solvents / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D007529:Isoflavones; D012997:Solvents