In this paper, the total isoflavones were extracted from soybean germ. The five factors that influence the isoflavones extraction process including solvent concentration, extraction temperature, extraction time, extraction pH and the material/solvent ratio were optimized. | Vietnam Journal of Science and Technology 56 (4A) (2018) 61-68 RESEARCH ON EXTRACTION OF ISOFLAVONES FROM SOYBEAN GERM Do Thi Hoa Vien*, Dao Thi Trang School of Biotechnology and Food Technology, Hanoi University of Science and Technology, No. 1, Dai Co Viet, Ha Noi * Email: Received: 20 September 2018; Accepted for publication: 13 October 2018 ABSTRACT Isoflavones in soybean including genistein, daidzein, glycitein and their acetyl and malonyl derivatives have week estrogenic activity, therefore, they are called phytoestrogen. There are many papers publishing the research results about isoflavones from soybean seed and soybean sprout. Isoflavones are found to balance estrogenic hormone and support woman to prevent menopause symptoms. They have other precious biological activities such as anti - cancer, anti – oxidant and anti - osteomalacia. On the market, we find many functional foods of isoflavones from soybean seed and soybean sprout. Soybean germ is the most abundant isoflavones in different part of soybean seed, and the isoflavones content in soybean germ higher than that in the whole soybean seed about 5 times. In this paper, the total isoflavones were extracted from soybean germ. The five factors that influence the isoflavones extraction process including solvent concentration, extraction temperature, extraction time, extraction pH and the material/solvent ratio were optimized. The content of isoflavones in soybean germ material is from to 2 percent. After extraction with optimized conditions, we obtain the total crude isoflavones extract that contains of isoflavones. Keywords: extraction, purification, analysis, isoflavones, phytoestrogen, soybean germ (soygerm). 1. INTRODUCTION Soybean is a valuable crop which is abundant in Vietnam. Soybean provides an ideal source of vegetable protein containing essential amino acids with well-balanced ratio and high biological absorption. Moreover, soybean is a predominant source .
