Quinoa saponins—Analysis and preliminary investigations into the effects of reduction by processing
Abstract
Abstract A gas chromatographic method has been developed for the analysis of saponins in quinoa (Chenopodium quinoa Willd). The method, which involves separation and quantitation of the trimethylsilylated sapogenols, has been applied to the analysis of the UK‐grown crop obtained by selection from lowland Chilean ecotypes. Total saponin contents of 1·03 and 1·19% were found for material grown in 1987 and 1988. The major aglycone in the quinoa saponin mixture was identified as phytolaccagenic acid (>40% total), with hederagenin (∼25%) and oleanolic acid (30%) aglycones also being present. The effects of washing and abrasion on total and individual saponin content were investigated; the data obtained suggest differential cellular locations of the individual saponins. The processing of quinoa led to changes in sensory characteristics; removal of saponins was associated with reductions in bitterness and astringency. Microscopic analysis revealed considerable differences in washed and abraded samples, both before and after cooking; in particular the abraded samples showed a greater degree of cellular disruption.
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Quinoa processing is essential to remove saponins on the surface of quinoa seeds and reduce bitterness caused by them.
“Furthermore, quinoa processing is also essential to remove the saponins on the surface of quinoa seeds and reduce the bitterness caused by them [107].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [107]
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- Authors
- Ridout, C. L., Price, K. R., Dupont, M. S., Parker, M. L., & Fenwick, G. R.
- Affiliations
- Quadram Institute (GB)
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 1991-01
- Volume
- 54
- Issue
- 2
- Pages
- 165-176
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W2055842717
- Cited by
- 111
- References
- 21
- Citations by year
- 2026: 2 · 2025: 7 · 2024: 2 · 2023: 5 · 2022: 3 · 2021: 7 · 2020: 6 · 2019: 7 · 2018: 5 · 2017: 8 · 2016: 8 · 2015: 2 · 2014: 4 · 2013: 2 · 2012: 5
- FWCI
- 4.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Science of Food and Agriculture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Natural product bioactivities and synthesis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa, saponins, sapogenins, hederagenin, oleanolic acid, saponin aglycone, washing, abrasion, cooking, bitterness, astringency, sensory properties, trimethylsilylation, gas chromatography
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