title: Microwave assisted extraction of soy isoflavones.
abstract: A fast and reliable analytical method using microwave assisted extraction has been developed. Several extraction solvents (methanol (MeOH) and ethanol (EtOH), 30-70% in water and water), temperatures (50-150 degrees C), extraction solvent volume, as well as the sample size (1.0-0.1g) and extraction time (5-30 min) were studied for the optimization of the extraction protocol. The optimized extraction conditions for quantitative recoveries were: 0.5 g of sample, 50 degrees C, 20 min and 50% ethanol as extracting solvent. No degradation of the isoflavones was observed using the developed extraction protocol and a high reproducibility was achieved (>95%).
authors: Grupo de Investigación Químico Analítico del Vino y Productos Agroalimentários, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, P.O. Box 40, 11510 Puerto Real, Cádiz, Spain.
authors: Mauricio A
authors: MA
authors: Rostagno
authors: Miguel
authors: M
authors: Palma
authors: Carmelo G
authors: CG
authors: Barroso
mesh_terms: D002851:Chromatography, High Pressure Liquid; D007529:Isoflavones / Q000032:analysis*; D008872:Microwaves; D012015:Reference Standards; D012997:Solvents; D013025:Glycine max / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet; D014465:Ultrasonics
chemical_list: D007529:Isoflavones; D012997:Solvents