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Isoflavone extraction from okara using water as extractant.

Lena Jankowiak1, Nikolaos Kantzas1, Remko Boom1

  • 1Laboratory of Food Engineering, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.

Food Chemistry
|May 7, 2014
PubMed
Summary

Water effectively extracts isoflavones from okara, a soy by-product. This green solvent method shows promise as an eco-friendly alternative to ethanol for isolating valuable compounds.

Keywords:
AglyconesGlucosidesOkaraProtein–isoflavone interactionWater extraction

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Area of Science:

  • Food Chemistry
  • Green Chemistry
  • Biotechnology

Background:

  • Okara, a soy processing by-product, is rich in isoflavones.
  • Isoflavone extraction typically uses organic solvents, posing environmental concerns.
  • Developing sustainable extraction methods is crucial for valorizing food processing waste.

Purpose of the Study:

  • To evaluate water as a green solvent for isoflavone extraction from okara.
  • To compare water extraction efficiency with conventional 70% aqueous ethanol.
  • To determine optimal conditions for water-based isoflavone isolation.

Main Methods:

  • Water extraction of isoflavones from okara at varying liquid-to-solid ratios (20:1, 40:1) and temperatures (20 °C).
  • Analysis of isoflavone yield, including malonyl-glucosides, β-glucosides, and aglycones.
  • Comparison of extraction efficiency with 70% aqueous ethanol under similar conditions (20:1 ratio, 20 °C, pH 10).

Main Results:

  • Water extracted 47% of total isoflavones compared to 70% ethanol at a 20:1 ratio and 20 °C.
  • Complete recovery of malonyl-glucosides was achieved at a 20:1 ratio.
  • Increased ratios (40:1) improved β-glucoside and aglycone recovery, though yields plateaued.
  • Temperature had minimal impact on overall isoflavone yield.
  • At pH 10, water extraction efficiency was comparable to 70% ethanol.

Conclusions:

  • Water is a viable green solvent for isoflavone extraction from okara.
  • Optimized conditions, particularly pH and ratio, can enhance water-based extraction efficiency.
  • This method offers a sustainable alternative for isoflavone recovery from soy processing by-products.