Sanitary safety, our COFRAC accredited Isoflavones assay method

Dec 1, 2022

With the increasing consumption of vegetable proteins and in particular processed soy products, the benefit/risk issue of isoflavones is at the heart of the concerns of health authorities, consumers and industrial processors.
In the absence of a standardized method for the determination of isoflavones, ITERG has developed an internal method that it has carried out until COFRAC accreditation in 2021. This method allows the determination of isoflavones in all processed soy products and all the molecular forms they contain.

Soy is an important source of isoflavones. But what exactly are isoflavones?

Isoflavones are natural chemical substances, derived from plants.
Many plant foods, including legumes, whole grains and vegetables, contain isoflavones.

Soybeans are the most important source.
Twelve different isoflavones have been isolated from soybeans and soy products. The composition of these compounds is influenced by the genotype, the culture medium for the seeds and by the production processes for the processed soy products.

Controversial health effects

 

Several studies have highlighted, under certain conditions, the health properties of soy isoflavones:
prevention of cardiovascular diseases, certain cancers and hot flashes during menopause. On the other hand, adverse effects have also been established in certain cases on the reproductive development and fertility of several animal species.

The 12 isoflavones differ significantly in terms of bioavailability and metabolism. Knowing the content and composition of isoflavones in soybeans and soy products is therefore an essential prerequisite for setting up diets to prevent certain diseases.

Our COFRAC accredited internal method

 

ITERG's Analytical Development team has been working on a method for the determination of isoflavones in soy products based on an AOAC standard (by HPLC), with an adjustment of the concentrations of the standard range points to accommodate the quantification of lower levels, not included in the scope of the standard.

In 2021, the determination of isoflavone content (in-house method) was added to our COFRAC scope of accreditation for soybeans, plain juice, plain tofu, fermented and textured soy dessert matrices.

We offer you Services targeted according to your needs

 

Our Analysis & Expertise Department offers manufacturers the determination of the isoflavone content and composition of soybeans and soy-based products.
All types of products have been analyzed:

- Drinks
- Desserts
- Yoghurt
- Kitchen cream
- Tofu
- Tofu patty, soy wheat burger, vegetable minced meat, marinated slices of soy wheat
- Whole soybeans, Soybean sprouts, Sprout powder
- Soy concentrate
- Soy oil

@ITERG Credit

For more information or if you wish to make a request for analysis, please complete the contact form addressed to Franck DEJEAN, Head of Analysis and Expertise Department.





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