2026-06-29T22:56:12Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/104452025-05-09T00:05:15Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Barea Gómez, Pedro Illera Gigante, Alba Ester Melgosa Gómez, Rodrigo Benito Román, Oscar Candela Gil, Helena Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa 2025-05-08T11:18:02Z 2025-05-08T11:18:02Z 2025-08 0308-8146 http://hdl.handle.net/10259/10445 10.1016/j.foodchem.2025.144166 Water has been explored as a green extraction agent for isoflavone extraction from okara. First, subcritical water (subW) was explored using two different okaras: (1) washed and dried (OKW) and (2) non-pretreated (OKC). Genistein family was the most abundant, with very low quantities in the glycitein family. Kinetic data revealed interconversion of malonyl-glycosides to β-glycosides in subW, with increasing degradation rate constants for all isoflavones with temperature. A maximum of 1229 μg isoflavone/g of dried okara was obtained at 120 °C after 30 min for OKC. Microwave (MAE) and ultrasound (UAE) technologies achieved 72.8 % and 75.4 %, of the yield of subW. Productivity at the maximum was of 41.0, 82.5 and 92.8 μg isoflavone/g dry okara min for subW, MAE, UAE. However, higher fraction of the more bioavailable forms β-glycoside + aglycone was obtained by subW. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/embargoedAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Okara Isoflavones Subcritical water Kinetics Microwave-assisted extraction Ultrasound-assisted extraction Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods info:eu-repo/semantics/article