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Saponin content of food plants and some prepared foods
Abstract
Quantitative thin layer chromatography was used to estimate the saponin content of 20 common food plants and also of foods prepared from some of them. The food plants found to be richest in saponins were chickpeas (Cicer arietinum), soya beans (Glycine max), lucerne (alfalfa) sprouts (Medicago sativa) and varieties of Phaseolus vulgaris (navy beans, haricot beans, kidney beans). Saponins were not destroyed by processing or cooking. They were present in falafels (prepared from chickpeas), canned baked beans, canned broad beans and protein isolate from faba beans. However, the saponin content of a fermented soya bean product (tempe) was only half that of whole soya beans. Guar meal (Cyamopsis tetragonolobus) contains saponins but only a trace could be detected in samples of guar gum.
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Citations
Cited by
Minor components of pulses and their potential impact on human health
Campos-Vega, R., Loarca-Piña, G., & Oomah, B. D. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.004 · Cited by 530
Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)
Kozioł, M. J. (1992) · Journal of Food Composition and Analysis · doi:10.1016/0889-1575(92)90006-6 · Cited by 510
Saponins from Edible Legumes: Chemistry, Processing, and Health Benefits
Shi, J., Arunasalam, K., Yeung, D., Kakuda, Y., Mittal, G., & Jiang, Y. (2004) · Journal of Medicinal Food · doi:10.1089/109662004322984734 · Cited by 479
Anderson, R. L., & Wolf, W. J. (1995) · The Journal of Nutrition · doi:10.1093/jn/125.3_suppl.581s · Cited by 409
Grain Legume Production and Use in European Agricultural Systems
Watson, C. A., Reckling, M., Preissel, S., Bachinger, J., Bergkvist, G., Kuhlman, T., Lindström, K., Nemecek, T., Topp, C. F. E., Vanhatalo, A., et al. (2017) · Advances in Agronomy · doi:10.1016/bs.agron.2017.03.003 · Cited by 328
Metadata
- Authors
- Fenwick, D. E., & Oakenfull, D.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1983-02
- Volume
- 34
- Issue
- 2
- Pages
- 186-191
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2050762176
- Cited by
- 228
- References
- 0
- FWCI
- 12.26
- Type
- journal article
- Language
- en
- Open access
- closed
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- Fenwick, D. E., & Oakenfull, D. (1983). Saponin content of food plants and some prepared foods. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.2740340212
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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