Soybean (Glycine max L.) isoflavones: Chemical composition and its chemometrics-assisted extraction and authentication

Riswanto Florentinus Dika Octa, Rohman Abdul, Pramono Suwidjiyo, Martono Sudibyo
2020 Journal of Applied Pharmaceutical Science  
Soybeans (Glycine max L.), a functional food widely consumed in Asia, has been reported as the main source of isoflavones. Phytoestrogen properties of soy isoflavones showed their activity as ligands for estrogen receptors and exhibited the estrogenic potency as reported in the previous in vitro and in vivo studies. Soy foods became most popular due to their benefits to human health and body function. The utilization of chemometrics in soybean isoflavones extraction and authentication was
more » ... ntication was reported along with the increasing trends of computational analytical chemistry.
doi:10.7324/japs.2021.110102 fatcat:ymq6jyqczfboziy7pqcebpacha