Production of an isoflavone concentrate from red clover flowers

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DOIResolve DOI: http://doi.org/10.1111/j.1365-2621.2005.tb11534.x
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TypeArticle
Journal titleJournal Of Food Science : An Official Publication Of The Institute Of Food Technologists
Volume70
Issue8
PagesS558S562; # of pages: 5
SubjectRed clover; Isoflavones; Extraction; Adsorption; Elution
AbstractRed clover flowers are a rich source of isoflavones in the forms of biochanin A, formononetin, genistein, and genistin. A simple process was developed to recover isoflavones from red clover flowers as a nutraceutical product. Isoflavones were 1st extracted in alkaline water and insoluble polyvinylpolypyrrolidone (PVP) was then added to the extract for adsorbing isoflavones. The adsorbed isoflavones were subsequently eluted with ethanol and dried. The main steps of this process were optimized for the product yield and quality. The final product was an isoflavone concentrate, containing more than 20 wt% isoflavones, which represented a recovery of greater than 50% of the total isoflavone amount in red clover flowers.
Publication date
LanguageEnglish
AffiliationNRC Institute for Chemical Process and Environmental Technology; National Research Council Canada
Peer reviewedNo
NRC number47859
NPARC number8925985
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Record identifier804be831-7c3c-4a18-9f8e-fc4d5f2555ce
Record created2009-04-23
Record modified2016-05-09
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