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2008•Pakistan Journal of Biological SciencesRequires access

Determination of Daidzein and Genistein in Soy Milk in Iran by Using HPLC Analysis Method

Shokoofeh Golkhoo, Ali-Reza Ahmadi, Parichehr Hanachi, Fatemeh Barantalab, Maryam Vaziri

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Abstract

The HPLC system separated completely isofavonoids such as daidzein (15.2 min) and genistein (17.3 min). Initially, the concentrations of major isoflavone Genistein and Daidzein in the tested soy milk were determined. Commercial soy milk samples were analyzed for isoflavones and two major isoflavones detected: genistein 25.86 (mg L(-1)) +/- 0.66 SD and daidzein 8.25 (mg L(-1)) +/- 1.13 SD. Concentrations of genistein in soy milk were higher than daidzein. The results obtained in this study can serve as a basis for estimating amount of soy milk can be consumed by people as related to its main isoflavone content.

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What this paper is about

The HPLC system separated completely isofavonoids such as daidzein (15.2 min) and genistein (17.3 min). Initially, the concentrations of major isoflavone Genistein and Daidzein in the tested soy milk were determined. Commercial soy milk samples were analyzed for isoflavones and two major isoflavones detected: genistein 25.86 (mg L(-1)) +/- 0.66 SD and daidzein 8.25 (mg L(-1)) +/- 1.13 SD. Concentrations of genistein in soy milk were higher than daidzein. The results obtained in this study can serve as a basis for estimating amount of soy milk can be consumed by people as related to its main isoflavone content.

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Available abstract

The HPLC system separated completely isofavonoids such as daidzein (15.2 min) and genistein (17.3 min). Initially, the concentrations of major isoflavone Genistein and Daidzein in the tested soy milk were determined. Commercial soy milk samples were analyzed for isoflavones and two major isoflavones detected: genistein 25.86 (mg L(-1)) +/- 0.66 SD and daidzein 8.25 (mg L(-1)) +/- 1.13 SD. Concentrations of genistein in soy milk were higher than daidzein. The results obtained in this study can serve as a basis for estimating amount of soy milk can be consumed by people as related to its main isoflavone content.

Key concepts: Daidzein, Genistein, Isoflavones, SOY ISOFLAVONES, Soy milk, Chemistry, Food science, High-performance liquid chromatography

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