Saponin‐Based Surfactants

Oleszek, Wiesław; Hamed, Arafa I.

doi:10.1002/9780470686607.ch12

Cited by 70 publications

(63 citation statements)

References 9 publications

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“…The HPLC-PDA-MS n -based comparison revealed a highly similar phenolic pattern ( Figure 2; Table 1). In agreement with our previous work, 5 (+)-piscidic acid, 1, was found to be the major phenolic, whereas several vanillic acid derivatives (2, 3), syringic acid derivatives (4,8), and catechin derivatives (7,10) were found at minor signal intensities. However, we previously described several unknown p-coumaric acid derivatives (5, 6, 9, 11−29), two of them (14,15) at very high signal intensities.…”

Section: Comparison Of Freshly Prepared Bark Extracts Andsupporting

confidence: 92%

Quillajasides A and B: New Phenylpropanoid Sucrose Esters from the Inner Bark of Quillaja saponaria Molina

Maier

Conrad

Steingass

et al. 2015

J. Agric. Food Chem.

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The phenolic composition of freshly prepared aqueous extracts of the inner bark of Quillaja saponaria Molina was compared to that of commercially available Quillaja extracts, which are currently used as emulsifiers in foods and cosmetics. Major phenolics in both extracts were (+)-piscidic acid and several p-coumaroyl sucrose esters. Among the latter, two new compounds were isolated and characterized: α-l-rhap-(1→4)-α-l-rhap-(1→3)-(4-O-(E)-p-coumaroyl)-α-d-glup-(1→2)-(3-O-(E)-p-coumaroyl)-β-d-fruf (quillajaside A) and β-d-apif-(1→4)-α-l-rhap-(1→4)-α-l-rhap-(1→3)-(4-O-(E)-p-coumaroyl)-α-d-glup-(1→2)-(3-O-(E)-p-coumaroyl)-β-d-fruf (quillajaside B). In addition, a putative biosynthetic pathway of at least 20 structurally related p-coumaroyl sucrose esters was tentatively identified. Besides their antioxidant activity and their potential function as substrate for enzymatic browning reactions, the new compounds are highly characteristic for both the inner bark of Q. saponaria and commercial extracts derived therefrom. Consequently, they might serve as authenticity markers for the detection of Quillaja extracts in food and cosmetic formulations.

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Section: Comparison Of Freshly Prepared Bark Extracts Andsupporting

confidence: 92%

Quillajasides A and B: New Phenylpropanoid Sucrose Esters from the Inner Bark of Quillaja saponaria Molina

Maier

Conrad

Steingass

et al. 2015

J. Agric. Food Chem.

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“…Saponins are predominantly made of glycosides that possess one, two or three sugar chains attached to the aglycones, also called sapogenins, which are the nonpolar parts of the molecule (Oleszek and Hamed, 2010). The presence of hydrophobic and hydrophilic areas (the aglycone and sugar resides) in the saponin molecules account for the ability of this compound to reduce surface tension at phase boundaries (Mironenko et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Obtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactant

María

Silva

Santos

et al. 2016

Journal of Food Engineering

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a b s t r a c tThe purpose of this study was to produce an oil-in-water (O/W) emulsion of d-tocotrienol-rich oil obtained from annatto seeds by a supercritical fluid extraction process. The effects of emulsification by ultrasound (US) were evaluated and compared to emulsification by dispax reactor (DR) at similar energy densities. Saponin-rich extract from Brazilian ginseng roots (BGR) was obtained from BGR by pressurized liquid extraction and used as a biosurfactant. A model O/W emulsion system was prepared with soybean oil and commercial saponin. The influence of the emulsification process, energy density, oil type, biosurfactant type and biosurfactant concentration on the size and stability of the resulting droplets was examined through the experimental design and proper statistical analysis. The results showed that US produced more stable emulsion with smaller droplet sizes in comparison with the DR device at the same energy density. In general, increasing the energy density helped to reduce the emulsion droplet size. The minimum average droplet size observed in the mini-emulsions was 0.35 lm. The data show that both biosurfactants were capable of forming emulsions containing relatively small droplets (<0.83 lm) andwere rather stable (96-99%), with some creaming. The emulsion droplets also showed a surface potential of approximately À49 mV because of the adsorbed biosurfactants, which minimized the flocculation of the oil droplets. These results indicate that BGR-extracted saponin might be an attractive biosurfactant choice for emulsion formulations for use in food and beverage products.

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“…The surfactant concentrations in the Illinois River and other rivers were also observed in the USA. 16 They have antifungal and antibacterial activity and are produced by many plants to form part of the plant's protection against disease. Even though they were not the only cause of the increasing environmental pollution, surfactants, such as the branched-chain tetrapropylene-benzenesulfonates, were recognized as being primarily responsible due to their low biodegradability 2 Nonylphenol ethoxylates (NPEs) over many years appreciated as inexpensive surfactants for many industrial applications, including the manufacture of plastics and polymer dispersions, because of hormone-like characteristics in laboratory experiments have caused concerns regarding their endocrine disrupting effect on organisms.…”

Section: Introductionmentioning

confidence: 99%