An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review

Abstract

Saponins are an important group found in Chenopodium quinoa. They represent an obstacle for the use of quinoa as food for humans and animal feeds because of their bitter taste and toxic effects, which necessitates their elimination. Several saponins elimination methods have been examined to leach the saponins from the quinoa seeds; the wet technique remains the most used at both laboratory and industrial levels. Dry methods (heat treatment, extrusion, roasting, or mechanical abrasion) and genetic methods have also been evaluated. The extraction of quinoa saponins can be carried out by several methods; conventional technologies such as maceration and Soxhlet are the most utilized methods. However, recent research has focused on technologies to improve the efficiency of extraction. At least 40 saponin structures from quinoa have been isolated in the past 30 years, the derived molecular entities essentially being phytolaccagenic, oleanolic and serjanic acids, hederagenin, 3β,23,30 trihydroxy olean-12-en-28-oic acid, 3β-hydroxy-27-oxo-olean-12en-28-oic acid, and 3β,23,30 trihydroxy olean-12-en-28-oic acid. These metabolites exhibit a wide range of biological activities, such as molluscicidal, antifungal, anti-inflammatory, hemolytic, and cytotoxic properties.

Phytochemical, Antioxidant and Anti-Inflammatory Characterization of Leaves and Bark of Mimusops coriacea (A.DC) Miq from Ecuador

“…44,45 Triterpenic saponins also exhibit antioxidant and anti-inflammatory properties. 46,47 A greater antioxidant and anti-inflammatory activity were observed for the leaf extract, which presented the highest concentration of phenols and flavonoids. It has been shown that these metabolites can contribute directly to the activities previously described.…”

Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa

“…As an example, fenugreek production in India increased from 116,000 tonnes in 2011 to 247,000 tonnes in 2016, whereas 80,000 tonnes of quinoa were produced worldwide in 2010 and nearly 160,000 tonnes in 2018 [ 1 , 2 ]. While fenugreek is believed to be a legume native of the Eastern Mediterranean region and the Indian subcontinent, the pseudocereal quinoa is an indigenous plant of the Andean region of South America [ 3 , 4 ]. Along with their increased production, the gradual introduction of these seeds in Western cuisine has promoted their growing consumption, to the point where these foods nowadays enjoy great consumer acceptance across Europe, North America and other parts of the world [ 5 , 6 ].…”

Physicochemical Properties, Antioxidant and Antidiabetic Activities of Polysaccharides from Quinoa (Chenopodium quinoa Willd.) Seeds

“…The seeds are in the shape of oval pills, and the colors are purple, red, yellow or green. The seed coat is covered with a layer of water-soluble saponins [ 2 ], so it has a slightly bitter taste. Quinoa originated in the Andean region of South America and currently grown in Bolivia, Peru, United States, Ecuador and Canada as a food crop [ 3 ].…”