Saponins: Properties, Applications and Processing

Abstract

Saponins are a diverse group of compounds widely distributed in the plant kingdom, which are characterized by their structure containing a triterpene or steroid aglycone and one or more sugar chains. Consumer demand for natural products coupled with their physicochemical (surfactant) properties and mounting evidence on their biological activity (such as anticancer and anticholesterol activity) has led to the emergence of saponins as commercially significant compounds with expanding applications in food, cosmetics, and pharmaceutical sectors. The realization of their full commercial potential requires development of new processes/processing strategies to address the processing challenges posed by their complex nature. This review provides an update on the sources, properties, and applications of saponins with special focus on their extraction and purification. Also reviewed is the recent literature on the effect of processing on saponin structure/properties and the extraction and purification of sapogenins.

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

“…All legumes have triterpene-type saponins (Muzquiz et al, 2012). In fact, while triterpenoid saponins are mainly found in Magnoliopsida (former dicotyledons), steroidal saponins are more abundant in Liliopsida (former Gry et al (2006), Hylands and Mansour (1982), Hylands and Salama (1976), Oobayashi et al (1992), Pohlmann (1975 monocotyledons) (Güçlü-Üstündağ and Mazza, 2007;Podolak et al, 2010). The structural complexity of these compounds results in a wide range of biological properties (Güçlü-Üstündağ and Mazza, 2007) among which in vitro haemolytic activity has been one of the most investigated ones.…”

“…Saponins are a diverse group of secondary metabolites characterized by a structure containing a triterpene or steroid aglycone called sapogenin and one or more sugar chains (Güçlü-Üstündağ and Mazza, 2007;Podolak et al, 2010), which have already been identified in more than 100 plant families. The consumption of saponin-containing plant foods may be associated with beneficial and adverse effects.…”

Effect of the addition of soy lecithin and Yucca schidigera extract on the properties of gelatin and glycerol based biodegradable films.

“…Soy lecithin is classified as a natural zwitterionic surfactant, and applications of this surfactant include emulsification and film formation [9] . Saponins are soluble in water and have in its structure a steroidal hydrophobic portion or triterpenoid and one or more carbohydrates chains, being considered as surfactants agents [10] . This feature ensures functionality in reducing surface tension of water, with consequent action as detergent, emulsifying and foaming, so it is widely used in food and other industrial applications [10] .…”

“…Saponins are soluble in water and have in its structure a steroidal hydrophobic portion or triterpenoid and one or more carbohydrates chains, being considered as surfactants agents [10] . This feature ensures functionality in reducing surface tension of water, with consequent action as detergent, emulsifying and foaming, so it is widely used in food and other industrial applications [10] . Many sources of saponins have been used commercially, but only two are currently permitted as additives in foods: Quillaya saponaria and Yucca Schidigera extracts.…”

Simple and Rapid Separation of Soyasaponin Bb from a Soy Extract

“…3B below). Because of their surface active properties, 13,[18][19][20][21][22] soyasaponin Ba would be dissolved or dispersed into the borax solution in the presence of soyasaponin Bb.…”