The quantitative estimation of saponin in pea (Pisum sativum L.) and soya (Glycine max)

Curl, Caralyn L.; Price, K.R.; Fenwick, G. R.

doi:10.1016/0308-8146(85)90105-0

Cited by 52 publications

(21 citation statements)

References 11 publications

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“…Kataria et al (1989) reported that prolonging the soaking time from 12 to 18 h did not have any significant influence on the saponin contents of mung-bean seeds during soaking. However, in comparison with their range of 11-65% saponins reduction in legumes by soaking processes (Khokhar and Chauhan, 1986;Kataria et al, 1989;Curl et al, 1985;Duhan et al, 2001;Drumm et al, 1990), our experimental results showed a lower reduction in saponin contents (0.5-10.1%). The variability in the observed amount of saponins reduction might be attributed to differences in the bean tissues, pressing treatments, and/or to the initial saponin component compositions of these raw bean seeds tissues.…”

Section: Effects Of Soaking Processes On Degradation Of Saponinscontrasting

confidence: 75%

Kinetic study of saponins B stability in navy beans under different processing conditions

Shi

Xue

et al. 2009

Journal of Food Engineering

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Section: Effects Of Soaking Processes On Degradation Of Saponinscontrasting

confidence: 75%

Kinetic study of saponins B stability in navy beans under different processing conditions

Shi

Xue

et al. 2009

Journal of Food Engineering

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“…Figure 2 shows the Rancimat traces for pure lard, lard containing TBHQ at 100 mg kg-l, and lard containing soyasaponin I at 567 mg kg-l, From these traces the induction periods were 3.75 h for pure lard, 17.9 h for lard containing TBHQ, and 3-43 h for lard containing soyasaponin I, showing again that the saponin had no antioxidant properties. Soyasaponin I is the only saponin reported in pea flour, 16 where it has been found at a concentration of 0.2%. It is also the major saponin in soya beans, where the total saponin content has been reported1+l8 to be 0.2544% of the defatted flour, and is present in flours from a wide range of legume seeds.1Y,20 Thus, although present in a majority of legume flours, there is no reason to expect that soyasaponin I would exert any significant antioxidative effect in these products.…”

Section: Resultsmentioning

confidence: 99%

Effect of soyasaponin I on the oxidation of corn oil and lard

et al. 1987

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The antioxidant activity of soyasaponin I added to corn oil (1 00 and lo00 mg kg-I) and lard (567 mg kg-I) has been examined. In corn oil oxidked at 40°C no effect was observed as measured by the increase in conjugated diene hydroperoxide. In corn oil oxidised at 180°C there was no effect as measured by both thiobarbituric acid values and the loss of unsaturated fatty acids. Soyasaponin I conferred no additional stability to lard measured by an induction period on the Rancimat apparatus at 100°C. The results obtained do not support a recently implied antioxidant role for this saponin.

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“…Saponins, which are surfaceactive triterpene glycosides, can either be sweet (Kennelley et al, 1995) or bitter (Price and Fenwick, 1984). Peas have been identified to contain high quantities of saponins in a review by Oakenfull (1981) and these are of importance in flavour studies because they may contribute to undesirable bitterness and astringency (Price and Fenwick, 1984;Curl et al, 1985 andPrice et al, 1985). Fruity flavour was identified in the study by Martens (1986) as a relevant sensory attribute and this flavour came out as the opposite of earthy flavour.…”

Section: Flavour Of Green Peasmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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The quantitative estimation of saponin in pea (Pisum sativum L.) and soya (Glycine max)

Cited by 52 publications

References 11 publications

Kinetic study of saponins B stability in navy beans under different processing conditions

Kinetic study of saponins B stability in navy beans under different processing conditions

Effect of soyasaponin I on the oxidation of corn oil and lard

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

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