Separation of soy isoflavones from soy sauce residue by MIL-100(Fe).

Yunhui Cheng, Shihua Luo, Fuqi Huang, Xiangyi Yang, Maolong Chen, Ye Jiao, Li Wen, Zhou Xu

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences 2022 Oct 15

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Soy sauce residue (SSR) is a valuable biological resource, which contains soy isoflavones (SIs) with antioxidant activity and can be used to scavenge radicals. Herein, MIL-100(Fe) was synthesized for the extraction of SIs from SSR. Under the optimal adsorption conditions, the adsorption capacity of MIL-100(Fe) for SIs was 51.81 mg/g, which could achieve a purity of 56.17% and a recovery of 93.8%. These results demonstrated MIL-100(Fe) possessed effective properties of adsorption and purification for SIs. The content of SIs in the purified product was 167 times than that of SSR. The purified total SIs had a good antioxidant activity. The established method had a good scavenging ability toward 2, 2-diphenyl-1-picrylhydrazyl, superoxide and hydroxyl radicals, with IC50 values of 0.177, 0.116 and 0.082 mg/mL, respectively. Besides, the ferrous ion chelating potency was better than others, with IC50 values of 0.63 ± 0.0044 mg/mL. The established method was suitable for large-scale separation of purified total SIs and provided a reference for purification of bioactive factors from complex substrates. Copyright © 2022 Elsevier B.V. All rights reserved.

Citation

Yunhui Cheng, Shihua Luo, Fuqi Huang, Xiangyi Yang, Maolong Chen, Ye Jiao, Li Wen, Zhou Xu. Separation of soy isoflavones from soy sauce residue by MIL-100(Fe). Journal of chromatography. B, Analytical technologies in the biomedical and life sciences. 2022 Oct 15;1209:123431