Saponins in food—A review

Oakenfull, David

doi:10.1016/0308-8146(81)90019-4

Cited by 197 publications

(114 citation statements)

References 41 publications

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“…This could have been caused by the presence of saponins which are surface-active triterpene glycosides (Price and Fenwick, 1984) found in high quantities in peas (Oakenfull, 1981). Bech et al (1997) describe juicier peas to be more tender.…”

Section: Discussionmentioning

confidence: 99%

“…Saponins, which are surfaceactive triterpene glycosides, can either be sweet (Kennelley et al, 1995) or bitter (Price and Fenwick, 1984). Peas have been identified to contain high quantities of saponins in a review by Oakenfull (1981) and these are of importance in flavour studies because they may contribute to undesirable bitterness and astringency (Price and Fenwick, 1984;Curl et al, 1985 andPrice et al, 1985). Fruity flavour was identified in the study by Martens (1986) as a relevant sensory attribute and this flavour came out as the opposite of earthy flavour.…”

Section: Flavour Of Green Peasmentioning

confidence: 99%

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Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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BACKGROUND The acceptability of frozen green peas depends on their sensory quality. There is a need to relate physico‐chemical parameters to sensory quality. In this research, six brands of frozen green peas representing product sold for retail and caterer's markets were purchased and subjected to descriptive sensory evaluation and physico‐chemical analyses (including dry matter content, alcohol insoluble solids content, starch content, °Brix, residual peroxidase activity, size sorting, hardness using texture analysis and colour measurements) to assess and explain product quality. RESULTS The sensory quality of frozen green peas, particularly texture properties, were well explained using physico‐chemical methods of analysis notably alcohol insoluble solids, starch content, hardness and °Brix. Generally, retail class peas were of superior sensory quality to caterer's class peas although one caterer's brand was comparable to the retail brands. Retail class peas were sweeter, smaller, greener, more moist and more tender than the caterer's peas. Retail class peas also had higher °Brix, a*, hue and chroma values; lower starch, alcohol insoluble solids, dry matter content and hardness measured. CONCLUSIONS The sensory quality of frozen green peas can be partially predicted by measuring physico‐chemical parameters particularly °Brix and to a lesser extent hardness by texture analyser, alcohol insoluble solids, dry matter and starch content. © 2013 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Section: Flavour Of Green Peasmentioning

confidence: 99%

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

2013

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“…Saponins are a family of steroid or triterpenoid glycosides found in a wide variety of plants (Oakenfull, 1981;Price et al, 1987). Soyasaponins are triterpenoid glycosides with one or two polysaccharide chains.…”

Section: Introductionmentioning

confidence: 99%

Metabolism of Soyasaponin I by Human Intestinal Microflora and Its Estrogenic and Cytotoxic Effects

Chang¹,

Han²,

Han³

et al. 2009

Biomolecules and Therapeutics

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-Metabolites of Soyasaponin I, a major constituent of soybean, by human intestinal microflora were investigated by LC-MS/MS analysis. We found four peaks, one parental constituent and three metabolites:which was an unknown metabolite, soyasapogenol B 3-β-D-glucuronide. When soyasaponin I was incubated with the human fecal microbial fraction from ten individuals for 48 h, soyasaponin I was metabolized to soyasapogenol B via soyasaponin III and soyasapogenol B 3-β-D-glucuronide or via soyasaponin III alone. Both soyasaponin I and its metabolite soyasapgenol B exhibited estrogenic activity. Soyasaponin I increased the proliferation, mRNA expression of c-fos and pS2, in MCF7 cells more potently than soyasapogenol B. However, soyasapogenol B showed potent cytotoxicity against A549, MCF7, HeLa and HepG2 cells, while soyasaponin I did not. The cytotoxicity of soyasapogenol B may prevent its estrogenic effect from increasing dose-dependently. These findings suggest that orally administered soyasaponin I may be metabolized to soyasapogenol B by intestinal microflora and that soyasapogenol B may express a cytotoxic effect rather than an estrogenic effect.

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“…Soy-based foods are primary dietary sources of saponins (54). Chemical studies of saponins in soy track back to the 1930's (55,56).…”

Section: Chemical Characteristics Of Soyasaponins and Soyasapogenolsmentioning

confidence: 99%

Phytochemicals in Soy and Their Health Effects

Wu¹,

Kang²

2011

Phytochemicals - Bioactivities and Impact on Health

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Saponins in food—A review

Cited by 197 publications

References 41 publications

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality

Metabolism of Soyasaponin I by Human Intestinal Microflora and Its Estrogenic and Cytotoxic Effects

Phytochemicals in Soy and Their Health Effects

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