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Issue
Korean Journal of Chemical Engineering,
Vol.23, No.5, 779-783, 2006
Enhanced extraction of isoflavones from Korean soybean by ultrasonic wave
Lee KJ, Row KH
The amounts of isoflavones extracted from Korean soybean by various ultrasonic waves were compared using 60% aqueous ethanol solution. The effect on extraction yield of variations in solvent composition, temperature, and extraction time was investigated. The experimental results confirmed that ultrasonic waves are a desirable method to extract isoflavones from Korean soybean. The highest yield of aglycone isoflavones was obtained by ultrasonic waves with a frequency of 20 KHz and an extraction time of 10 min, which produced yields of glycoside and aglycone isoflavones three-fold greater than those by dipping method.
Keywords: Korean Soybean; Glycoside; Aglycone; Ultrasonics Wave; HPLC
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[Cited By]
  1. Yaldagard M, Mortazavi SA, Tabatabaie F, Korean Journal of Chemical Engineering, 25(3), 517, 2008
  2. Lee S, Kim S, Jeong S, Rhim Y, Kim D, Woo K, Korean Chemical Engineering Research, 46(3), 555, 2008
  3. Park SN, Lee HJ, Gu HA, Korean Journal of Chemical Engineering, 31(3), 485, 2014
  4. Yang L, Tan T, Luan J, Wei X, Yang Y, Huang W, Guo Z, Wang Y, Korean Journal of Chemical Engineering, 35(2), 318, 2018
  5. Momin B, Chakraborty S, Annapure U, Korean Journal of Chemical Engineering, 35(10), 2024, 2018
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