Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods.

Rafaela T Privatti, Maria C Capellini, Marcelo Thomazini, Carmen S Favaro-Trindade, Christianne E C Rodrigues

Food chemistry 2022 Jun 30

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Isoflavones (IFs) are biocompounds found in considerable amounts in soybean grains. However, to originate soybean-based materials, the grains must be subjected to numerous thermal and mechanical treatments, which can impair the IFs content. The influence of these treatments was investigated and a protocol for IFs extraction and quantification is proposed. Sequential extractions were performed on industrially pretreated soybean samples (broken, flakes, and collets), on okara submitted to different drying methods (freeze-drying, forced convection, and under vacuum), and on soybean oils extracted with hexane and ethanol. β-glucosides levels were decreased by the thermal processes of lamination, expansion, and drying, while the aglycone forms were not affected. Lyophilization was identified as the most viable drying method for the quantification of IFs in okara. Soybean oils extracted with ethanol presented significant amounts of aglycone. Furthermore, two stages of extraction were sufficient for the recovery of the IFs from different matrices. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Rafaela T Privatti, Maria C Capellini, Marcelo Thomazini, Carmen S Favaro-Trindade, Christianne E C Rodrigues. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food chemistry. 2022 Jun 30;380:132168