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|Type:||Artigo de periódico|
|Title:||Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones|
|Author:||da Silva, LH|
|Abstract:||The effect of fermentation of whole soybean flour (WSF) on the conversion of isoflavone glycosides to the aglycone form was analysed by liquid chromatography. WSF (200 g) with 35% moisture, was autoclaved at 121 degrees C for 20 min (AWSF), cooled and inoculated with 2 mL of spores of the fungus Aspergillus oryzae CCT 4359, and then incubated for 24 h and 48 h. The fermented flour was dried in a vacuum oven and 10 g of each flour, non-fermented and fermented, sieved and defatted. One gram of each flour was used for extraction of the isoflavones with 10 mL of an 80% methanol solution. Aliquots were injected into the HPLC under the following conditions: C18 column, 30 degrees C, gradient elution, mobile phase of (A) water: 5% acetic acid (v/v) and (B) methanol. The results showed that the FAWSF-48 h contained predominantly isoflavone aglycones (75.51%) when compared to the AWSF (6.94%) and WSF (2.67%). (C) 2011 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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