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. 2020 Mar 4;103(4):1160–1166. doi: 10.1093/jaoacint/qsaa033

Table 4.

Stability of red clover isoflavones during storage and handling, measured using UHPLC-MS/MS

Stability, %
Analyte (n ≥ 3) Autosampler 10 °C (24 h) Freeze-thaw cycle
1 2
Genistein 104 ± 4 97.9 ± 4.3 84.2 ± 17.2
Daidzein 105 ± 8 97.5 ± 3.6 94.4 ± 6.4
Biochanin A 104 ± 6 98.0 ± 5.4 79.3 ± 28.1
Irilone 93.9 ± 5.7 91.9 ± 13.5 70.1 ± 3.1
Prunetin 105 ± 4 90.6 ± 9.4 77.8 ± 28.4
Formononetin 103 ± 4 101 ± 1 78.5 ± 19.3