Assessment of the Concentrations of Isoflavonoids in Red Clover (Trifolium pratense L.) of the Fabaceae Family Using Extraction by Different Methods

• Published in: Journal of analytical chemistry (New York, N.Y.) N.Y.), 2021-09, Vol.76 (9), p.1071-1082
• Main Authors: Temerdashev, Z. A., Chubukina, T. K., Vinitskaya, E. A., Nagalevskii, M. V., Kiseleva, N. V.
• Format: Article
• Language: English
• Subjects: Analytical Chemistry; Beans; Chemistry; Chemistry and Materials Science; Ethanol; High performance liquid chromatography; Isoflavones; Legumes; Maceration; Methods; Mimosaceae; Morphology; Red clover; Ultrasonic methods
• ISSN: 1061-9348; 1608-3199
• DOI: 10.1134/S1061934821090112

We performed a chromatographic evaluation of the recoveries of native forms of the main isoflavonoids from different morphological parts of red clover ( Trifolium pratense L.) into water−alcoholic extracts using various extraction methods. Water−alcoholic extracts from red clover, obtained by maceration, microwave, ultrasonic, subcritical, and pharmacopoeial methods, were analyzed. Formononetin (0.260 mg/g) and genistein (0.051 mg/g) were maximally extracted from inflorescences of red clover by maceration; bioch-anin A was extracted by subcritical extraction (0.340 mg/g), and daidzein was extracted by ultrasonic method (0.034 mg/g). The conditions for the HPLC determination of daidzein, genistein, formononetin, and biochanin A in water−alcoholic extracts from red clover were optimized. The concentrations of isoflavonoids in various morphological parts of red clover were determined. The maximum total amount of isoflavonoids (0.190 mg/g) was observed in the water–ethanol extract from inflorescences.