More articles from Volume 7, Issue 2, 2018
Are we doing our homework? An analysis of food engineering education in Brazil
Are we doing our homework? An analysis of food engineering education in Brazil
Food safety implementation in the perspective of network learning
Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt
Consumers’ willingness to consume cassava leaves as a leafy vegetable in the Kumasi Metropolis, Ghana
Citations
15
Irfan Afzal, Muhammad Zia Ul Haq, Shahbaz Ahmed, Abdelaziz Hirich, Didier Bazile
(2023)
Challenges and Perspectives for Integrating Quinoa into the Agri-Food System
Plants, 12(19)
10.3390/plants12193361
Daniel Mejía-Valdez, Marilena Antunes-Ricardo, Mariana Martínez-Ávila, Daniel Guajardo-Flores
(2024)
Enhancement of oleanolic acid concentration through acid hydrolysis of saponin-rich extracts from Chenopodium berlandieri
Food Chemistry, 449()
10.1016/j.foodchem.2024.139254
S. M. Demarchi, R. M. Torrez Irigoyen
(2025)
Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack
Plant Foods for Human Nutrition, 80(4)
10.1007/s11130-025-01442-4
Sifeddine Rafik, Mohamed Rahmani, Juan Pablo Rodriguez, Said Andam, Amine Ezzariai, Mohamed El Gharous, Salwa Karboune, Redouane Choukr-Allah, Abdelaziz Hirich
(2021)
How Does Mechanical Pearling Affect Quinoa Nutrients and Saponin Contents?
Plants, 10(6)
10.3390/plants10061133
Khadija El Hazzam, Jawhar Hafsa, Mansour Sobeh, Manal Mhada, Moha Taourirte, Kamal EL Kacimi, Abdelaziz Yasri
(2020)
An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review
Molecules, 25(5)
10.3390/molecules25051059
Gerard Giménez-Ribes, Leonard M.C. Sagis, Mehdi Habibi
(2020)
Interfacial viscoelasticity and aging effect on droplet formation and breakup
Food Hydrocolloids, 103()
10.1016/j.foodhyd.2019.105616
Jack Yang, Gerard Giménez-Ribes, Qixin He, Mehdi Habibi, Leonard M.C. Sagis
(2023)
Surface dilatational and foaming properties of whey protein and escin mixtures
Food Hydrocolloids, 144()
10.1016/j.foodhyd.2023.108941
Abderrahmane Nazih, Abdesselam Maatougui, Loubna Eseghir, Nadia Houmy, Kaoutar Aboukhalid, Didier Bazile, Rana Choukri, Abdessamad Benmoumen, Ilham Abidi, Mourad Baghour
(2025)
Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of <i>Chenopodium quinoa</i> Wild. Seeds Cultivated in Eastern Morocco
Polish Journal of Food and Nutrition Sciences, ()
10.31883/pjfns/203331
Imane Naboulsi, Karim El Fakhouri, Rachid Lamzira, Chaimae Ramdani, Gabin Thierry M. Bitchagno, Rachid Boulamtat, Widad Ben Bakrim, Ismail Mahdi, Aziz Aboulmouhajir, Abdelaziz Yasri, Mustapha El Bouhssini, Jane L. Ward, Mansour Sobeh
(2022)
Insecticidal Activities of Atriplex halimus L., Salvia rosmarinus Spenn. and Cuminum cyminum L. against Dactylopius opuntiae (Cockerell) under Laboratory and Greenhouse Conditions
Insects, 13(10)
10.3390/insects13100930
María Micaela Ureta, Ricardo Martín Torrez Irigoyen, Bruno Toribio de Lima Xavier, Juan Manuel Faroux, Daniel Granato, Andrea Gómez‐Zavaglia
(2025)
Integrating Natural Prebiotics and Antioxidants in the Formulation of Functionalized and Technologically Optimized Quinoa (Chenopodium quinoa) Snack
Journal of Food Science, 90(5)
10.1111/1750-3841.70236
Hongbin Bai, Yingsi Wu, Fei Liu, Dezheng Xuan, Xuan Zhao, Wenxue Dong
(2025)
Enhancing the washing of harvested quinoa seeds with ultrasound-assisted hydration
Ultrasonics Sonochemistry, 116()
10.1016/j.ultsonch.2025.107307
Ranu Tumpaung, Pitipong Thobunluep, Pasajee Kongsil, Damrongvudhi Onwimol, Sukumarn Lertmongko, Ed Sarobol, Wilasinee Chitbancho, Elke Pawelzik
(2021)
Comparison of Grain Processing Techniques on Saponin Content and Nutritional Value of Quinoa (Chenopodium quinoa Cv. Yellow Pang-da) Grain
Pakistan Journal of Biological Sciences, 24(7)
10.3923/pjbs.2021.821.829
Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, Aray Kambarova
(2024)
Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
Cogent Food & Agriculture, 10(1)
10.1080/23311932.2024.2426612
Priyanka R. Kale, D. R. More, Ganesh P. Gaikwad, V. D. Surve, Aditi H. Bachate
(2024)
Influence of Processing Techniques on the Saponin Content and Nutritional Quality of Quinoa (<i>Chenopodium quinoa</i>)
Toxicology International, ()
10.18311/ti/2024/v31i3/43419
Pamela Venegas, Elena Villacrés, María Quelal, and María Morales
(2025)
Evaluation of the nutritional and functional properties of germinated quinoa and its protein isolate
AIMS Agriculture and Food, 10(2)
10.3934/agrfood.2025017Extraction kinetics of saponins from quinoa seed (Chenopodium quinoa Willd)
Facultad de Ciencias Exactas, National University of La Plata , La Plata , Argentina
Facultad de Ingenier´ıa, National University of La Plata , La Plata , Argentina
Facultad de Ciencias Exactas, National University of La Plata , La Plata , Argentina
Facultad de Ingenier´ıa, National University of La Plata , La Plata , Argentina
Comisi´on de Investigaciones Cient´ıficas de la Provincia de Buenos Aires Argentina
Abstract
Quinoa has higher protein content (11-16% m/m) and better amino acid profile than cereals and represents a valuable resource for healthy nutrition. The aim of this work was to study the saponins extraction kinetics during washing of soaked quinoa. The experimental curves of saponins content as a function of time was measured at water temperatures of 20, 40, 60, and 70ºC. A spectrophotometric method was proposed to determine total saponins content, while an unsteady state diffusional model was applied to this extraction problem, assuming strict internal control to the mass transfer rate. As a first analysis, the complete analytical solution for constant diffusion coefficient (Deff) using the initial radius (R0) provided an accurate predicted curve at each temperature. The diffusion coefficients (around 10−10 m2s-1), were correlated with temperature using an Arrhenius-type relationship to obtain an activation energy Ea of 16.9 kJ mol-1. The preliminary values of Ea and preexponential factor (D0) thus obtained were used as initial values of a second, more robust fitting where the whole dataset of saponins concentrations as a function of time for all temperatures. The Arrhenius equation was directly inserted into the diffusional solution. The following parameters were obtained: Ea= 17.2 kJ mol-1 and, D0= 3.232×107 m2 s-1, respectively with an overall r2=0.985. Saponins content agreed well with experimental values. As the equation is capable of predicting saponin extraction times for various operating conditions, it can be used within equipment design schemes.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
