Determination of Daidzein and Genistein in Soy Milk in Iran by Using HPLC Analysis Method

Research Article

Determination of Daidzein and Genistein in Soy Milk in Iran by Using HPLC Analysis Method

S. GolKhoo, A.R. Ahmadi, P. Hanachi, F. Barantalab and M. Vaziri

The HPLC system separated completely isofavonoids such as daidzein (15.2 min) and genstein (17.3 min). Initially, the concentrations of major isoflavone Genistein and Daidzein in the tested soy milk were determined. Commercial soy milk samples were analyzed for isoflavones and two major isoflavones detected: genistein 25.86 (mg L^-1) ±0.66 SD and daidzein 8.25 (mg L^-1) ±1.13 SD. Concentrations of genstein in soy milk were higher than daidzein. The results obtained in this study can serve as a basis for estimating amount of soy milk can be consumed by people as related to its main isoflavone content.

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S. GolKhoo, A.R. Ahmadi, P. Hanachi, F. Barantalab and M. Vaziri, 2008. Determination of Daidzein and Genistein in Soy Milk in Iran by Using HPLC Analysis Method. Pakistan Journal of Biological Sciences, 11: 2254-2258.

DOI: 10.3923/pjbs.2008.2254.2258

URL: https://scialert.net/abstract/?doi=pjbs.2008.2254.2258

Pakistan Journal of Biological Sciences

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Authors

S. GolKhoo

A.R. Ahmadi

P. Hanachi

F. Barantalab

M. Vaziri

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Research Article

Determination of Daidzein and Genistein in Soy Milk in Iran by Using HPLC Analysis Method

How to cite this article

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