Determination of the Levels of Isoflavonoids in Soybeans and Soy-Derived Foods and Estimation of Isoflavonoids in the Japanese Daily Intake

Abstract

Abstract The levels of 6 kinds of isoflavonoids found in 11 domestic and imported soybeans, and 12 kinds of soybean-based processed foods in Japan were systematically analyzed, and the Japanese daily intake of isoflavonoids from those foods was estimated. The total isoflavonoids (daidzein, glycitein, and genistein) were analyzed with acid hydrolysis and the intact isoflavonoids (daidzein, glycitein, genistein, daidzin, glycitin, and genistin) were analyzed without hydrolysis. This was followed by cleanup with an ODS cartridge column and determined by liquid chromatography with a diode array detector. The highest content of isoflavonoids was found in kinako (a roasted soybean powder) and the lowest was found in soy sauce. The contents and composition of the isoflavonoids in the 11 soybeans varied by species and country of origin. The level of isoflavonoids found in the processed foods varied by manufacturing method or ingredients. The percentage of aglycone tended to be higher in miso (fermented soybean paste) and soy sauce, which are heated and fermented during the manufacturing process. Japanese daily intake of isoflavonoids from soybeans and soybean-based processed foods was estimated as 27.80 mg per day (daidzein 12.02 mg, glycitein 2.30 mg, and genistein 13.48 mg).