Stabilities of Daidzin, Glycitin, Genistin, and Generation of Derivatives during Heating
| Autor: | Qiju Wu, Zhimin Xu, J. Samuel Godber |
|---|---|
| Rok vydání: | 2002 |
| Předmět: |
chemistry.chemical_classification
Hot Temperature Chromatography Flavonoid Daidzein Genistein Acetylation General Chemistry Glycitein Isoflavones Kinetics chemistry.chemical_compound chemistry Glucoside Genistin Soybeans Daidzin General Agricultural and Biological Sciences Chromatography High Pressure Liquid |
| Zdroj: | Journal of Agricultural and Food Chemistry. 50:7402-7406 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf025626i |
| Popis: | The soy isoflavones daidzin, glycitin, and genistin were purified from defatted soy flour using preparative-scale reverse-phase HPLC. The stabilities of the three isoflavones at different heating temperatures were investigated. Daidzin, glycitin, and genistin were lost at a rate of 26, 27, and 27% of their original concentration, respectively, after 3 min at 185 degrees C. At 215 degrees C, decreases of daidzin, glycitin, and genistin were 65, 98, and 74% after 3 min and 91, 99, and 94% after 15 min, respectively. The order of the thermal stabilities, from lowest to highest, was glycitin, genistin, and daidzin. Acetyl daidzin and acetyl genistin, daidzein, glycitein, and genistein were produced during heating at temperatures above 135 degrees C. The rate of binding of an acetyl group to form acetyl daidzin and acetyl genistin from daidzin and genistin was higher than the rate of loss of a glucoside group to form daidzein and genistein. However, acetyl daidzin and acetyl genistin decreased sharply at temperatures above 200 degrees C, while daidzein, glycitein, and genistein were relatively stable over 30 min. The stability of daidzein was higher than that of glycitein or genistein. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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