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ORIGINAL ARTICLE
Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins
| 1 | University of Technology and Education, The University of Danang, 48 Cao Thang St., 550000 Danang, Vietnam |
| 2 | University of Education, The University of Danang, 459 Ton Duc Thang St., 550000 Danang, Vietnam |
| 3 | University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang St., 550000 Danang, Vietnam |
| 4 | Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam |
| 5 | Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam |
CORRESPONDING AUTHOR
Submission date: 2021-12-20
Final revision date: 2022-04-20
Acceptance date: 2022-05-05
Online publication date: 2022-06-09
Publication date: 2022-06-09
Pol. J. Food Nutr. Sci. 2022;72(2):183–192
KEYWORDS
soybean isoflavonesmacroporous resinpurificationadsorption and desorption characteristicsdaidzingenistin
TOPICS
ExtractionFunctional foodsDiets and healthFood bioactivesCereals and GrainsPhenolic compoundsIsolation
ABSTRACT
Isoflavones in soybean have been well-known with many health-promoting effects on humans. This study aimed to purify isoflavones from the crude soybean extract by the static adsorption/desorption process on macroporous resins. A screening test of four commercial resins: D101, AB-8, Amberlite(R) XAD4, and Diaion HP20 according to their adsorption/desorption characteristic for isoflavones was investigated. All four resins showed high adsorption and desorption characteristics in which D101 resin was chosen as the most suitable resin for purifying isoflavones. Compositional analysis showed that daidzin and genistin were the main isoflavones in the crude soybean extract. The adsorption isotherms data of total isoflavones, daidzin, and genistin fitted well with the Langmuir model with R2>0.98. The dynamic adsorption conditions for the purification process of isoflavones on the D101 resin-packed column were selected at the bed volume (BV) of 200 mL, feed volume of 3.75 BV, and flow rate of 1.5 BV/h. The dynamic desorption was carried out with the elution solution of 70% (v/v) ethanol, elution volume of 2.5 BV, and flow rate of 1 BV/h. The total isoflavone content in the purified extract was 8.70-fold higher than its initial content in the crude soybean extract with a recovery yield of nearly 80%. The study results reveal a strong possibility for large-scale production of isoflavones for further application in functional food products or pharmaceutical products.
ACKNOWLEDGEMENTS
Authors would like to thank the Vinasoy Search and Application Center (VSAC)-Vietnam.
FUNDING
This research did not receive any external funding.
CONFLICT OF INTEREST
Authors declare no conflict of interests.
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CITATIONS (1):
1.
Improved Food-Processing Techniques to Reduce Isoflavones in Soy-Based Foodstuffs
Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, Catherine Bennetau-Pelissero
Foods
Souad Bensaada, François Chabrier, Pascal Ginisty, Carine Ferrand, Gabriele Peruzzi, Marc Valat, Catherine Bennetau-Pelissero
Foods
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