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

Shi, John; Xue, Sophia Jun; Ma, Ying; Dong, Li; Kakùda, Yukio; Lan, Yubin

doi:10.1016/j.jfoodeng.2008.12.035

Cited by 41 publications

(26 citation statements)

References 27 publications

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“…2007) or saponin degradation in processing of soybean flour (Tarade et al . 2006) or leaching of saponin during soaking of navy beans (Shi et al . 2009).…”

Section: Resultsmentioning

confidence: 99%

“…It is known that saponins are soluble in water (Shi et al . 2009) and the molecular affinity between solvent and solute is vital for any extraction process.…”

Section: Resultsmentioning

confidence: 99%

“…Generally, first‐order kinetic models are used to describe extraction or degradation process, relating the real content to a referential (usually initial) content of reactants. For saponin degradation during soaking and cooking of navy beans (Shi et al . 2009), reaction kinetics is evaluated with respect to the initial content of saponin B.…”

Section: Resultsmentioning

confidence: 99%

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A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS

Quispe‐Fuentes

Vega‐Gálvez

Miranda

et al. 2012

J Food Process Engineering

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The aim of this work was to show that the leaching process of saponins from quinoa (Chenopodium quinoa Willd.) seeds during washing with water, as is generally practiced by people in South America, can be modeled using mathematical expressions related to Fick's second law. Experimental data were obtained through batch extraction with a ratio of quinoa to water of 1:10 under constant agitation for processing time between 15 and 120 min at 20, 30, 40, 50 and 60C. It was found that residual saponin concentration in the quinoa seeds decreased as washing temperature increased. Leaching rate followed the Arrhenius relationship, with calculated effective saponin diffusion coefficient between (5.05 Ϯ 0.15) ¥ 10 -10 and (32.50 Ϯ 1.65) ¥ 10 -10 m 2 /s as the temperature increased from 20 to 60C. Several mathematical models to describe the kinetic behavior of the leaching process were analyzed. The modified Henderson-Pabis model had the best fit quality as shown by statistical analysis. PRACTICAL APPLICATIONSDuring processing of quinoa for human consumption, a washing process is necessary to remove most of the bitter saponins found in the seeds, as this type of saponin is considered to be a serious antinutritional factor. For industrial scale-up of this processing step, leaching behavior of the saponin is of crucial importance to find the best design parameters and the most cost-effective process conditions. This helps reduce energy waste and optimize water flow rate in a continuous washing process. The present study used well-known models to explain saponins' leaching kinetics from the quinoa seeds with water at different temperatures. The best mathematical model with its justification was also determined, which is generally the most economical way to proceed.

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“…2007) or saponin degradation in processing of soybean flour (Tarade et al . 2006) or leaching of saponin during soaking of navy beans (Shi et al . 2009).…”

Section: Resultsmentioning

confidence: 99%

“…It is known that saponins are soluble in water (Shi et al . 2009) and the molecular affinity between solvent and solute is vital for any extraction process.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS

Quispe‐Fuentes

Vega‐Gálvez

Miranda

et al. 2012

J Food Process Engineering

View full text Add to dashboard Cite

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“…A study on a group of Italian landraces of common bean has reported an average soyasapogenol B content of 304 μg/g, and values were ranging from 105 to 454 μg/g (Doria et al 2012). Another study on Spanish varieties showed a variation from 890 up to 2050 μg/g and a third study on navy bean seeds reported even higher values up to 7620 μg/g (Burbano et al 1999;Shi et al 2009). …”

Section: Saponinsmentioning

confidence: 97%

Grain Legumes

2015

Handbook of Plant Breeding

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The field of plant breeding covers a broad range of different species and categories of plants. While there are many techniques and issues that are similar across these species, many more are unique to each genus.The Handbook of Plant Breeding is organized by major crop categories and includes the most up-to-date molecular techniques being used. It will serve as a resource for plant breeding laboratories in both the university and industrial setting.More information about this series at

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“…Quando os grãos foram apenas macerados em água destilada e esta água então descartada após 1 h, sem a utilização de qualquer outro processamento, houve aumento de cerca de 18% na digestibilidade proteica dos grãos. Diversos trabalhos já demonstraram que o processo de maceração dos grãos pode provocar a extração de componentes hidrossolúveis, em especial aqueles contidos na casca ou na superfície dos grãos, como taninos, que poderiam prejudicar o aproveitamento proteico (REHMAN e SHAH, 2001;SHI et al, 2009). Além disso, os grãos de quinoa são conhecidos por apresentarem saponinas em sua composição, em especial em sua casca, e estes compostos são sabidamente reduzidos por processo de maceração (KULJANABHAGAVAD et al, 2008;SPARG, 2004;SHI et al, 2009).…”

Section: Componentesunclassified

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

Amistá

Tavano

2013

Braz. J. Food Technol.

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Em função de sua versatilidade e indicativos de alto valor nutritivo, a quinoa tem despertado crescente interesse dos pesquisadores das áreas de ciências nutricionais e de alimentos, bem como dos consumidores, que visam cada vez mais ao consumo de produtos associados à promoção da saúde ou alternativos para aqueles com necessidades específicas, como os celíacos, que encontram na quinoa uma possibilidade de consumo. Neste trabalho, avaliaram-se alterações relativas à qualidade proteica dos grãos, nos seguintes aspectos: a atividade de inibição de proteases e a digestibilidade proteica in vitro, em função de modificações sofridas por processo de germinação de 2, 4 e 6 dias, além de diferentes tipos de processamentos térmicos, incluindo-se aquecimentos brandos, a 40 ºC e 45 ºC, e cozimento sob fervura. O processo de germinação não proporcionou melhorias na digestibilidade proteica dos grãos de quinoa, embora tenha sido possível verificar uma redução na atividade de inibição de tripsina ao longo da germinação. Diversamente, os processos envolvendo tratamento térmico se mostraram efetivos em melhorar a qualidade proteica dos grãos, ainda quando as temperaturas de 40 ºC e 45 ºC foram utilizadas. Utilizando-se temperatura de apenas 45 ºC para tratamento dos grãos, seus valores de digestibilidade proteica foram aumentados a ponto de serem equivalentes ao observado para o cozimento tradicional dos grãos, realizado sob fervura, o que pode ser uma observação positiva aos que optam por consumo de grãos minimamente processados.

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

Cited by 41 publications

References 27 publications

A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS

A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOA WILLD.) SEEDS

Grain Legumes

Influência da germinação e do processamento térmico na digestibilidade proteica e atividade de inibição de tripsina de grãos de quinoa

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