Article ID Journal Published Year Pages File Type
6405246 LWT - Food Science and Technology 2012 9 Pages PDF
Abstract
► Research evaluated the high-power sonication for soybean isoflavones. ► Acetonitrile based solvent system was better suited than ethanol-based. ► Total genistein recovery increased with sonication, but total phenolics an antioxidant capacity decreased. ► Toasting at 150 °C helped recover higher total phenolics with sonication.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
High-power ultrasonication-assisted extraction of soybean isoflavones and effect of toasting
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