2026-09-16T02:52:14Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/104452026-08-01T22:42:16Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Barea Gómez, Pedro
author
Illera Gigante, Alba Ester
author
Melgosa Gómez, Rodrigo
author
Benito Román, Oscar
author
Candela Gil, Helena
author
Beltrán Calvo, Sagrario
author
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
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
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URL
https://riubu.ubu.es/bitstream/10259/10445/1/Barea-fq_2025.pdf
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Barea-fq_2025.pdf