Determination of Isoflavones in Nuts, Dried Fruits and Vegetables by High Performance Liquid Chromatography

Abstract

In this study, the amounts of daidzin, daidzein and genistein of isoflavone components were determined in nuts, dried fruits and vegetables by high performance liquid chromatography (HPLC). Firstly, the extraction conditions like the rate of the aqueous and organic phase, the total volume of the extraction solution, time and rotation per minute of centrifugation were optimizaed. After extraction conditions were specified, the parameters of HPLC device have investigated. The isoflavone components were extracted by a mixture of 0.1% acetic acid and methanol (20:80 v/v), at the room temperature. The chromatographic separation was conducted on C18 with wavelength of 260 nm at 30 oC. The diode array detector was used. The analytical parameters given as the dedection and quantification limits, linearity, precision and accuracy were determined. The relative standard deviation of method was determinated ≤3 % (n=21) and the calibration curse was worked in the range 1-100 mg L-1. The total isoflavone concentration in real samples from Sivas centrum was determined in the range 9.6 ˗ 469.1 μg g-1.