Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts

Bonfiglio, Gisella V.; Wierna, Rita V.; Bonini, Norberto Alejandro; Armada, Margarita; Goldner, María Cristina

doi:10.1016/j.jcs.2020.103032

Cited by 6 publications

(3 citation statements)

References 23 publications

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“…Three main saponins were identified in quinoa seeds of a variety harvested in 2018 from an Argentinian farm [73]. Saponin C, with hederagenin as the aglycone, was found in a greater amount than saponin A and saponin B, which had phytolaccagenic acid as the aglycone (Table 6).…”

Section: Saponinsmentioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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Section: Saponinsmentioning

confidence: 99%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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“…Our results were in accordance with these previous studies. Other than methanol, ethanol extraction was also used to extract saponins; − however, the yield was reported to be less than methanol and n-butanol extraction because of the “like dissolves like” principle.…”

Section: Results and Discussionmentioning

confidence: 99%

Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties

Chen

Zhang

Guan

et al. 2022

J. Agric. Food Chem.

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Quinoa contains rich saponins, which are removed during processing and cause ecological waste. We extracted saponins from quinoa (SEQ) in black, white, and red cultivars and compared their composition by spectrophotometric assay and high-performance liquid chromatography analysis combined with acid hydrolysis. The digestion and fermentation properties of SEQ were investigated using an in vitro model. Our results showed that acid hydrolysis released sapogenins, mainly phytolaccagenin (PA), hederagenin (HD), and oleanolic acid from SEQ. Varying from SEQ in red, SEQ in black and white had a similar composition and content of sapogenins. Gastrointestinal digestion did not release sapogenins from SEQ but reduced the antioxidant activity of SEQ. Gut microbiota from human feces released PA and HD from SEQ. Reciprocally, SEQ in black significantly increased the growth of Lactobacillus spp. and Bifidobacterium spp., while reducing the growth of Shigella spp. The present study provides guidance for further investigation about the bioactivities of saponins from quinoa.

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“…Saponins specifically are compounds present in various vegetables, such as quinoa seeds, which can have varying concentrations depending on the variety studied (Bonfiglio et al, 2020). These compounds must be eliminated before consumption, as they represent an obstacle to the use of seeds as food, due to their bitter and potentially toxic taste (Zhang et al, 2021), although they have indicated several biological activities (Hazzam et al, 2020), such as antibacterial (Dong et al, 2020), anti-inflammatory (Rho et al, 2020), hypocholesterolemic (Singh & Chaudhuri, 2018), antitumoral (Zhao et al, 2018), and modulators of the intestinal microbiota (Hierro et al, 2019).…”

Section: According To the Statistics Division Of The Food And Agricul...mentioning

confidence: 99%

Nutritional, therapeutic, and technological perspectives of quinoa ( Chenopodium quinoa Willd.): A review

Brito

Chantelle

Magnani

et al. 2022

Food Processing Preservation

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Quinoa (Chenopodium quinoa Willd) is a plant whose seeds have important nutritional and technological potential as promising ingredients for the food industry because of their wide range of possible uses and functional properties. The purpose of the present review is to identify the current studies that evaluate quinoa’s nutritional potential and their technological qualities, and possible health benefits. Studies have reported substantial variations in quinoa nutrient concentrations, depending on production characteristics, plant variety, and extraction methods. Studies have also reported the technological potential of quinoa as an ingredient in food formulations and the prevention and treatment of various pathologies. However, further researches involving humans are needed to clarify how quinoa can be explored to contribute to food security in several institutional spheres. Practical applications Quinoa is a seed rich in proteins with high aminoacidic bioavailability, a source of carbohydrates, dietary fibers, vitamins and minerals, predominantly polyunsaturated lipids, and a high content of bioactive substances. This composition gives the seeds several possibilities of use, whether to compose a healthy diet or for use in the food industry. In these perspectives, several studies have pointed out antimicrobial, antioxidant, and anti‐inflammatory properties associated with health promotion and with potential benefits against cardiovascular diseases, obesity, diabetes, and even cancer. As for its technological characteristics, it does not have gluten in its composition, but it has a high potential for forming emulsions and gelling capacity, and can be applied in the formulation of various bakery products, yogurts, soups, etc. Thus, quinoa has been reported as an important functional ingredient used in foods around the world.

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Study of bitterness perception of quinoa (Chenopodium quinoa wild.) saponin extracts

Cited by 6 publications

References 23 publications

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties

Nutritional, therapeutic, and technological perspectives of quinoa ( Chenopodium quinoa Willd.): A review

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