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

Abstract

Soybeans (Glycine max L.), a functional food widely consumed in Asia, has been reported as the main source of isofavones. Phytoestrogen properties of soy isofavones 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 benefts to human health and body function. The utilization of chemometrics in soybean isofavones extraction and authentication was reported along with the increasing trends of computational analytical chemistry. A review on isofavones contents in soybean, as well as its chemometrics-assisted extraction and authentication, is presented. This review aimed to report isofavones contents in soybean, optimization designs for isofavones extraction, and chemometrics algorithms for authentication purposes of soy-related products.