ArticleInternational journal of food science2022
Extraction and Quantification of Saponins in Quinoa (
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Article
- Saponins Do Not Impede the Bioaccessibility of Minerals and Fat-Soluble Vitamins from Different Quinoa Genotypes.Journal of agricultural and food chemistry · 2026Article
- Analytical Methods for Identification and Quantification of Quinoa Saponins: A Review.ACS omega · 2026Review
- Supplementation of nanoencapsulatedOpen veterinary journal · 2026Article
- Green approach in saponin extraction from Acanthophyllum caryophyllaceae root based on ultrasonication coupled with solvent extraction method and its lyophilization.Scientific reports · 2025Article
- Extraction of saponins from soapnut and their application in controlling ammonia and particulate matter.RSC advances · 2025Article
- Nutritional and Organoleptic Characterization of Two Quinoa (Foods (Basel, Switzerland) · 2025Article
- Antinutritional and insecticidal potential of Chenopodium quinoa saponin rich extract against Tribolium castaneum (Herbst) and its action mechanism.Scientific reports · 2025Article
- Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Food chemistry: X · 2024Article
- Phytochemicals profiling ofFood science & nutrition · 2024Article
- Development and Characterization of a Hand Rub Gel Produced with Artisan Alcohol (Gels (Basel, Switzerland) · 2024Article
- Optimization of green deep eutectic solvent (DES) extraction ofRSC advances · 2023Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quinoa has a high nutraceutical potential because of the presence of secondary metabolites called saponins, which have industrial and medicinal uses and protect against attacks by pathogens. These compounds are found especially in the seed coat and give the grain a bitter taste; therefore, they must be eliminated before consumption. Despite the potential use in Colombia, there are few studies aimed at quantifying this metabolite. Therefore, the objective of this research was to evaluate two extraction methodologies (physical and chemical) and two methods for quantifying saponins in five quinoa genotypes grown in Colombia. The most efficient extraction method was the physical method. The saponin contents of the five genotypes were variable. The cluster analysis differentiated the genotypes into two groups: low saponin content (<4.49 mg/g seed) and high saponin content (>14.76 mg/g seeds). Blanca de Jericó had the lowest saponin content (<0.40%), and Amarilla de Maranganí had the highest content (>0.18%). Identifying more efficient methodologies for extracting and quantifying saponins will allow a better characterization of the germplasm and selection of genotypes with desirable characteristics for both consumption and industrial use.
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Registered trials
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