Submitted to: Legumes: Types, Nutritional Composition and Health Benefits
Publication Type: Book / Chapter
Publication Acceptance Date: 1/21/2013
Publication Date: 1/21/2013
Citation: Natarajan, S.S., Luthria, D.L. 2013. Current update in methodologies for extraction and analysis of isoflvones and proteins. Legumes: Types, Nutritional Composition and Health Benefits. 295-304.
Technical Abstract: Soy foods are traditional culinary staples for a significant proportion of the Asian population. In the past several decades, soy and its food products have become popular globally because of their valuable health benefits. There are many recent reports on bioactive components, largely isoflavones that may contribute to the health benefits of soy. Isoflavonoids are a class of polyphenolic compounds which are biologically active. Isoflavones are also commonly known as phytoestrogens due to close structural resemblance to estrogens. Soybean (legume family plants) and soy products are the richest sources of isoflavones in the human diet. This short communication summarizes recent development in analytical methodologies used for extraction and analysis of isoflavones from soybean and soy products. In addition, a brief discussion on methodologies used for extraction and analysis of soy proteins will also be presented.