Oleanane Saponins in “Kancolla”, a Sweet Variety of Chenopodium quinoa

Abstract

Seven triterpenoid saponins were isolated from the seeds of "kancolla", a sweet variety of Chenopodium quinoa. Their structures were phytolaccagenic acid 3-O-[alpha-L-arabinopyranosyl-(1' '-->3')-beta-D-glucuronopyranosyl]-28-O-beta-D-glucopyranoside, oleanolic acid 3-O-[beta-D-glucopyranosyl-(1''-->3')-alpha-L-arabinopyranosyl]-28-O-beta-D-glucopyranoside, hederagenin 3-O-[beta-D-glucopyranosyl-(1''-->3')-alpha-L-arabinopyranosyl]-28-O-beta-D-glucopyranoside, phytolaccagenic acid 3-O-[beta-D-glucopyranosyl-(1''-->3')-alpha-L-arabinopyranosyl]-28-O-beta-D-glucopyranoside, oleanolic acid 3-O-[beta-D-glucuronopyranosyl]-28-O-beta-D-glucopyranoside, oleanolic acid 3-O-[alpha-L-arabinopyranosyl-(1''-->3')-beta-D-glucuronopyranosyl]-28-O-beta-D-glucopyranoside, and the new compound serjanic acid 3-O-[beta-D-glucopyranosyl-(1''-->3')-alpha-L-arabinopyranosyl]-28-O-beta-D-glucopyranoside (1). The structure of 1 was characterized on the basis of spectroscopic and chemical evidence.

Ecdysteroids from Chenopodium quinoa Willd., an ancient Andean crop of high nutritional value

“…Commercially available seeds are usually treated by washing and polishing to remove an outer coat containing bitter saponins (Dini et al, 2002). Quinoa is cultivated in several countries and many varieties exist.…”

“…Many quinoa varieties exist, differing in seed size and colour (white, brown, red, black), as well as saponin content (=bitterness) (Dini et al, 2002). Those varieties are grown either on the Altiplano (i.e.…”

“…On the other hand, the yield (0.4 to at best 2 ton/ha) is low when compared with wheat or maize. Quinoa seeds represent an interesting foodstuff, owing to their high protein content (with all essential aminoacids) and lack of gluten (Dini, Tenore, & Dini, 2002.…”

Heritabilities of morphological and quality traits and interrelationships with yield in quinoa ( Chenopodium quinoa Willd.) genotypes in the Mediterranean environment

“…The seeds of most quinoa varieties contain saponins, which are located in the outer layers of the seed coat (Dini et al, 2002). Most of these are bitter-tasting constituents, although genotypes without saponins or with low saponin content are also known.…”

“…Most of these are bitter-tasting constituents, although genotypes without saponins or with low saponin content are also known. The saponins are usually removed from the seeds during food preparation by rinsing in cold, alkaline water, or by mechanical abrasion (Dini et al, 2002).…”