2026-06-19T18:20:07Zhttps://riubu.ubu.es/oai/request

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

2025-05-08T11:18:02Z urn:hdl:10259/10445 Green extraction of isoflavones from okara using subcritical water: Kinetics, optimization, and comparison with other water-based sustainable methods Barea Gómez, Pedro Illera Gigante, Alba Ester Melgosa Gómez, Rodrigo Benito Román, Oscar Candela Gil, Helena Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa Okara Isoflavones Subcritical water Kinetics Microwave-assisted extraction Ultrasound-assisted extraction 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. 2025-05-08T11:18:02Z 2025-05-08T11:18:02Z 2025-08 2026-08-02 info:eu-repo/semantics/article 0308-8146 http://hdl.handle.net/10259/10445 10.1016/j.foodchem.2025.144166 eng Food Chemistry. 2025, V. 482, p. 144166 https://doi.org/10.1016/j.foodchem.2025.144166 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/embargoedAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier