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Microwave‐assisted extraction of bioactive saponins from chickpea ( Cicer arietinum L)
Author(s) -
Kerem Zohar,
GermanShashoua Hilla,
Yarden Oded
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1989
Subject(s) - saponin , extraction (chemistry) , chemistry , penicillium digitatum , chromatography , food science , botany , biology , medicine , postharvest , alternative medicine , pathology
Growing interest in plant secondary metabolites has brought with it the need for economical, rapid and efficient extraction protocols. Microwave‐assisted extraction (MAE) was used to extract saponins from chickpea ( Cicer arietinum ). Several MAE conditions were tested, and the method proved to be superior to Soxhlet extraction with regard to amounts of solvents required, time and energy expended. The use of a butanol/H 2 O mixture showed selectivity towards saponin extraction. Using TLC, two distinct saponins were observed in the various chickpea extracts. The identification of the major saponin as a DDMP‐conjugated saponin was verified using 1 H and 13 C NMR, for the first time in chickpea. The MAE procedure most likely contributed to the conservation of the heat‐sensitive DDMP moiety. The pure chickpea saponin exhibited significant inhibitory activity against Penicillium digitatum and additional filamentous fungi. Two Fusarium strains tested were highly tolerant to the saponin. The potential for using MAE for the efficient extraction of natural products may assist in expediting the chemical analysis and characterization of the biological activities of such compounds. Copyright © 2004 Society of Chemical Industry