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Nutrients 2010, 2(3), 280-289; doi:10.3390/nu2030280
Article

1H NMR Fingerprinting of Soybean Extracts, with Emphasis on Identification and Quantification of Isoflavones

1,* , 1
, 2
, 1
 and 2
Received: 17 December 2009; Accepted: 24 February 2010 / Published: 26 February 2010
(This article belongs to the Special Issue Foodomics 2009)
View Full-Text   |   Download PDF [287 KB, uploaded 26 February 2010]
Abstract: 1H NMR spectra were recorded of methanolic extracts of seven soybean varieties (Glycine max.), cultivated using traditional and organic farming techniques. It was possible to identify signals belonging to the groups of amino acids, carbohydrates, organic acids and aromatic substances in the spectra. In the aromatic zone, the isoflavone signals were of particular interest: genistein, daidzein, genistin, daidzin, malonylgenistin, acetylgenistin, malonyldaidzin signals were assigned and these compounds were quantified, resulting in accordance with published data, and further demonstrating the potential of the NMR technique in food science.
Keywords: 1H NMR; soybean; isoflavones; fingerprinting 1H NMR; soybean; isoflavones; fingerprinting
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Caligiani, A.; Palla, G.; Maietti, A.; Cirlini, M.; Brandolini, V. 1H NMR Fingerprinting of Soybean Extracts, with Emphasis on Identification and Quantification of Isoflavones. Nutrients 2010, 2, 280-289.

AMA Style

Caligiani A, Palla G, Maietti A, Cirlini M, Brandolini V. 1H NMR Fingerprinting of Soybean Extracts, with Emphasis on Identification and Quantification of Isoflavones. Nutrients. 2010; 2(3):280-289.

Chicago/Turabian Style

Caligiani, Augusta; Palla, Gerardo; Maietti, Annalisa; Cirlini, Martina; Brandolini, Vincenzo. 2010. "1H NMR Fingerprinting of Soybean Extracts, with Emphasis on Identification and Quantification of Isoflavones." Nutrients 2, no. 3: 280-289.



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