Quantitative Analysis of Oat (Avena sativa L.) and Pea (Pisum sativum L.) Saponins in Plant-Based Food Products by Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry

Abstract

This work presents the sample extraction methods for solid and liquid sample matrices for simultaneous quantification of oat (Avena sativa L.) and pea (Pisum sativum L.) saponins: avenacoside A, avenacoside B, 26-desglucoavenacoside A, and saponin B and 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) saponin, respectively. The targeted saponins were identified and quantified using a hydrophilic interaction liquid chromatography with mass spectrometric detection (HILIC-MS) method. The simple and high-throughput extraction procedure was developed for solid oat- and pea-based food samples. In addition, a very simple extraction procedure for liquid samples, without the need to use lyophilisation, was also implemented. Oat seed flour (U-13C-labelled) and soyasaponin Ba were used as internal standards for avenacoside A and saponin B, respectively. Other saponins were relatively quantified based on avenacoside A and saponin B standard responses. The developed method was tested and successfully validated using oat and pea flours, protein concentrates and isolates, as well as their mixtures, and plant-based drinks. With this method, the saponins from oat- and pea-based products were separated and quantified simultaneously within 6 min. The use of respective internal standards derived from U-13C-labelled oat and soyasaponin Ba ensured high accuracy and precision of the proposed method.

Development of Extraction Method for Determination of Saponins in Soybean-Based Yoghurt Alternatives: Effect of Sample pH

“…Soyasaponins were extracted according to the previously published method developed for pea and oat saponins [30] with some modifications. Briefly, the thawed homogeneous liquid sample was weighed (0.35-0.40 g) into a 5 mL volumetric flask (n = 3).…”

“…Analysis was performed as described previously [30] with adaptations to the analysis of soyasaponins. Briefly, a Waters UPLC ® system (Waters Corporation, Milford, MA, USA) attached to a Waters Quattro Premier XE Mass Spectrometer equipped with ZSpray™ Source was used to analyse the samples.…”

“…The MS part of the method proposed for determination of oat and pea saponins [30] was adapted to target the quantification of soyasaponins. Based on a scan-type experiment of external standards, the deprotonated molecules [M-H] − were chosen.…”

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

“…Aglycone form Yoshiki et al, 1998;Hu et al, 2002;Fang et al, 2004;Rickert et al, 2004;Serventi et al, 2013Price et al, 1988Ruiz et al, 1996;Kerem et al, 2005;Serventi et al, 2013Daveby et al, 1997Heng, Vincken, Hoppe, van Koningsveld, Legger, et al, 2006;Heng, Vincken, Hoppe, van Koningsveld, Decroos, et al, 2006;Reim & Rohn, 2015Ruiz et al, 1996Pecio et al, 2012Günther-Jordanland et al, 2016;Bljahhina et al, 2023 *Found in hypocotyl of soybean seed and not in protein ingredient. Daveby et al (1997) observed only saponin Bb to be present in peas but acknowledge that the preparation of the extracts may have contributed to the decomposition of the ßg saponin.…”

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

“…The consumption of saponins often results in the breakdown of red blood cells, limiting protein digestion and vitamin and mineral absorption, leading to hypoglycemia [75]. Saponins can also attach to intestinal cells and interfere with the nutrient absorption of the intestinal membrane, causing diarrhea and vomiting, and in severe cases, leaky gut [76].…”