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Updated: Jul 16, 2026
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Published on: August 23, 2024
Microwave assisted extraction of soy isoflavones
Mauricio A Rostagno1, Miguel Palma, Carmelo G Barroso
1Grupo 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.
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%).
