Isolation and characterisation of the isoflavones from sprouted chickpea seeds

Seven isoflavones were isolated from sprouted chickpea seeds by chromatography on silica gel column, polyamide column, sephadex LH-20 column and preparing thin-layer chromatography (TLC), respectively. The structures were characterised with one- and two-dimensional NMR in combination with mass and IR spectrometry. The obtained isoflavones were biochanin A (5,7-dihydroxyflavone-4′-methoxyflavone, (1); calycosin (7,3′-dihydroxy-4′-methoxyisoflavone, (2); formononetin (7-hydroxy-4′-methoxyisoflavone, (3); genistein (5,7,4′-trihydroxyisoflavone, (4); trifolirhizin (maackiain-3-O-β-d-glucopyranoside, (5); ononin (7-O-β-d-glucosyl-7-hydroxy-4′-methoxyisoflavone, (6); sissotrin (7-O-β-d-glucosyl-5,7-dihydroxy-4′-methoxyisoflavone, (7).