Recovery of isoflavones from red clover flowers by a membrane-based process

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DOIResolve DOI: http://doi.org/10.1016/j.ifset.2005.12.001
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TypeArticle
Journal titleInnovative Food Science and Emerging Technologies
Volume7
Issue3
Pages251256; # of pages: 6
SubjectIsolavones; Red clover flower; Extraction; Membrane and process
AbstractIsoflavones in red clover flowers were extracted and recovered using a new process that mainly comprised of ethanol extraction, membrane processing, micelle formation and drying. To obtain maximum isoflavone extraction an ethanol concentration between 40% and 50% in water was found to be optimal. The extracted isoflavones were processed by ultrafiltration for preliminary purification, and then concentrated by reverse osmosis. As ethanol was removed by evaporation, micelles were formed in the reverse osmosis retentate, which was dried to yield an isoflavoneenriched product. This product contained about 9% isoflavone highlighting its potential use as a direct nutraceutical supplement.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada; NRC Institute for Chemical Process and Environmental Technology
Peer reviewedNo
NRC number47869
NPARC number12740541
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Record identifier31275343-e0b5-41e3-a88f-67c4d5795270
Record created2009-10-28
Record modified2016-05-09
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