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The saponin content and sapogenol composition of the seed of 13 varieties of legume
Author(s) -
Price Keith R.,
Curl Caralyn L.,
Fenwick G. Roger
Publication year - 1986
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.2740371206
Subject(s) - saponin , legume , composition (language) , chemistry , hydrolysis , methanol , acid hydrolysis , extraction (chemistry) , chromatography , food science , thin layer chromatography , botany , biology , biochemistry , organic chemistry , medicine , linguistics , philosophy , alternative medicine , pathology
The total saponin content of various legume seeds together with their sapogenol composition have been determined. Extraction of the defatted flours was effected with methanol and subsequent acid hydrolysis yielded the soyasapogenols which were analysed using gas and thin‐layer chromatography. The saponin levels ranged from 0–0.65% for defatted seed while the major sapogenol present in these saponins was soyasapogenol B. The figures obtained are compared with those previously reported and reasons are suggested for the discrepancies.