Soybean isoflavones. Characterization, determination, and antifungal activity

~~~~~ ~ ~ with 60% ethanol of commercially defatted soybean flakes and subsequent evaporation of the ethanol. Ten kilograms of soybean flakes yielded approximately 3 kg of syrup. A portion of the syrup (3.5 1.) was stirred with two volumes of acetone for 2 hr at room temperature for extraction of the isoflavones. The isolation and separation of the isoflavone glycosides were carried out according to Naim et al. (1973). The glycosides were separated by chelation of those bearing an unsubstituted hydroxyl group at Cg