Impact of ethanol addition on the solubility of various soybean isoflavones in supercritical carbon dioxide and the effect of glycoside chain in isoflavones Original Research Article

Solubilities of glycoside isoflavones (daidzin, genistin and glycitin) and their aglycons (daidzein, genistein and glycitein) in supercritical carbon dioxide (SCCO2) were measured. In the SCCO2-only system, the solubility of glycoside isoflavones was very low. Adding over 0.1 molar fraction of ethanol to SCCO2 increased the solubility of glycoside isoflavones. The solubility was almost proportional to the third power of the molar fraction of ethanol. Adding ethanol significantly affected the solubility of glycoside isoflavones. In particular, the solubility of daidzin was remarkably increased by ethanol addition. The solubility of six tested isoflavones in SCCO2 with ethanol was correlated with the second virial coefficient. The solubility depended on seventh power of the molar fraction of ethanol in SCCO2. This suggested that the addition of ethanol facilitated cluster formation of CO2 molecules in the supercritical phase, enhancing the solubility of isoflavones. A SCCO2 and ethanol binary system was especially effective in extracting glycoside isoflavones.