A Step-by-Step Guide to the Quinoa Saponin Extraction Process

Related Product

Saponin Extract

We are the leading saponin extract manufacturer and also the leading supplier and exporter of saponin extract. We specialize in providing natural and organic saponin extract to meet your needs.

1. Quinoa Overview

1. Quinoa Overview

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal that has gained popularity in recent years due to its nutritional value and versatility in culinary applications. Native to the Andean region of South America, particularly in countries like Bolivia, Ecuador, and Peru, quinoa has been a staple food for centuries. It is a member of the Amaranthaceae family and is closely related to spinach and beets.

Morphology and Cultivation
Quinoa is a small, drought-tolerant plant that can grow in various climates, from the high altitudes of the Andes to lower regions. The plant typically reaches a height of 30-150 cm and has broad leaves with a powdery, white coating. Quinoa seeds are oval-shaped and can be found in a range of colors, including white, red, black, and even multicolored varieties. The seeds are enclosed in a protective husk, which contains saponins, the focus of this article.

Nutritional Profile
Quinoa is considered a superfood due to its high protein content, which is rare among plant-based foods. It contains all nine essential amino acids, making it a complete protein source. Additionally, quinoa is rich in vitamins, minerals, and dietary fiber. It is also gluten-free, making it a popular choice for those with gluten intolerance or celiac disease.

Cultivation and Harvesting
Quinoa cultivation requires well-drained soil and a moderate amount of water. The seeds are sown in rows, and the plants are allowed to grow for about 120-180 days, depending on the variety. Harvesting is done by hand, and the seeds are threshed to remove the husks. The seeds must be thoroughly washed to remove saponins, which can impart a bitter taste and cause digestive discomfort if consumed.

In the next section, we will delve into the importance of saponins found in quinoa and their role in various applications.

2. Importance of Saponins

2. Importance of Saponins

Saponins are a class of naturally occurring plant glycosides that have garnered significant attention due to their diverse biological activities and potential applications in various industries. These compounds are characterized by their ability to form stable foams in aqueous solutions, a property that has been utilized historically for their use in traditional medicine and as natural surfactants. The importance of saponins extends beyond their foaming capabilities, as they exhibit a range of pharmacological properties, including antioxidant, anti-inflammatory, antimicrobial, and immunomodulatory effects.

2.1 Health Benefits

Saponins have been linked to numerous health benefits, making them an attractive component in the development of functional foods and nutraceuticals. They are known to possess cholesterol-lowering properties, which can contribute to cardiovascular health. Additionally, saponins have been shown to exhibit anticancer properties, potentially inhibiting the growth of cancer cells and reducing the risk of certain types of cancer.

2.2 Agricultural Applications

In agriculture, saponins play a crucial role in plant defense mechanisms, acting as natural insecticides and deterrents against pests. Their presence in quinoa, for instance, serves as a natural protection against insects and other herbivores, reducing the need for synthetic pesticides and contributing to sustainable farming practices.

2.3 Industrial Significance

The industrial significance of saponins lies in their use as natural surfactants in the production of soaps, detergents, and other cleaning products. They are also used in the food industry as foaming agents and emulsifiers, contributing to the texture and stability of various food products. Furthermore, saponins have found applications in the cosmetic and pharmaceutical industries, where they are used as stabilizers, emulsifiers, and skin conditioning agents.

2.4 Environmental Impact

The use of saponins as natural alternatives to synthetic chemicals in various industries has a positive environmental impact. They are biodegradable and less harmful to aquatic life, making them a more sustainable choice for the development of eco-friendly products.

2.5 Economic Value

The extraction and utilization of saponins from quinoa and other plants have economic implications, providing a source of income for farmers and creating opportunities for value addition in the agricultural sector. The demand for natural and organic products is on the rise, and saponins are well-positioned to meet this growing market demand.

In conclusion, the importance of saponins is multifaceted, spanning health, agriculture, industry, environmental sustainability, and economic value. As research continues to uncover the full potential of these compounds, their significance in various sectors is likely to grow, driving further innovation and development in the field of natural product chemistry.

3. Traditional Extraction Methods

3. Traditional Extraction Methods

Saponins are a group of naturally occurring plant compounds known for their soap-like properties. In the context of quinoa, these compounds are particularly abundant and have garnered interest for their potential health benefits and applications in various industries. Traditional extraction methods have been employed for centuries to harness the benefits of saponins from quinoa. This section will delve into the historical and cultural significance of these methods, as well as their practical applications.

3.1 Historical Context

The cultivation of quinoa dates back thousands of years, with its origins in the Andean region of South America. Indigenous communities have long recognized the value of quinoa and its associated compounds, including saponins. Traditional extraction methods have been passed down through generations, reflecting the deep cultural connection between people and their environment.

3.2 Cultural Significance

The process of extracting saponins from quinoa is not only a practical endeavor but also a cultural practice. In many Andean communities, the extraction of saponins is a communal activity that brings people together. It is a testament to the social fabric of these communities and their reliance on traditional knowledge for sustenance and well-being.

3.3 Traditional Extraction Techniques

The traditional methods of extracting saponins from quinoa involve a series of steps that are both labor-intensive and time-consuming. These methods are often based on empirical knowledge and have been refined over generations. Some of the key techniques include:

- Soaking: Quinoa seeds are soaked in water to facilitate the release of saponins. This process can last for several hours or even days, depending on the desired concentration of saponins.

- Boiling: The soaked quinoa is then boiled, which further aids in the release of saponins. The boiling process also helps to break down the complex carbohydrates in quinoa, making it more digestible.

- Fermentation: In some cases, the boiled quinoa is left to ferment, which can enhance the extraction of saponins and other bioactive compounds. Fermentation is a natural process that can also impart unique flavors and textures to the quinoa.

- Decanting: After the extraction process, the liquid containing saponins is decanted from the solid quinoa residue. This liquid can then be further processed or used directly, depending on the intended application.

- Drying: The saponin-rich liquid is typically dried to concentrate the saponins and facilitate storage. This can be done through sun-drying or other traditional drying methods.

3.4 Limitations of Traditional Methods

While traditional extraction methods have been effective for centuries, they do have their limitations. These methods are often inefficient, with a low yield of saponins, and can be time-consuming. Additionally, the quality and consistency of the extracted saponins can vary, making it difficult to standardize the final product.

3.5 Modern Adaptations

In recent years, there has been a growing interest in adapting traditional extraction methods to modern contexts. This has led to the development of improved techniques that maintain the cultural integrity of traditional practices while enhancing efficiency and yield. Such adaptations are crucial for the sustainable production of quinoa saponins and their integration into the global market.

In conclusion, traditional extraction methods for saponins from quinoa are deeply rooted in the cultural and historical context of the Andean region. These methods, while effective in their own right, have been adapted and refined over time to meet the evolving needs of both local communities and the global market. Understanding the nuances of these traditional methods is essential for appreciating the full potential of quinoa saponins and their applications.

4. Modern Extraction Techniques

4. Modern Extraction Techniques

In the pursuit of more efficient and sustainable methods for Saponin Extraction from quinoa, modern extraction techniques have been developed. These techniques often involve the use of advanced technologies and novel approaches to improve the yield, purity, and quality of the extracted saponins. Some of the prominent modern extraction techniques include:

1. Ultrasonic-Assisted Extraction (UAE): This method utilizes ultrasonic waves to disrupt the plant cell walls, facilitating the release of saponins. The process is relatively fast and can be conducted at lower temperatures, which helps in preserving the bioactivity of the saponins.

2. Microwave-Assisted Extraction (MAE): MAE involves the use of microwave energy to heat the quinoa matrix, which accelerates the extraction process. The rapid heating can lead to a higher yield of saponins and reduces the extraction time compared to traditional methods.

3. Supercritical Fluid Extraction (SFE): SFE employs supercritical fluids, such as carbon dioxide, to extract saponins. The advantage of this technique is that it operates at lower temperatures and pressures, which minimizes the risk of saponin degradation. Additionally, the use of carbon dioxide as a solvent is environmentally friendly, as it is non-toxic and leaves no residue.

4. Enzymatic Hydrolysis: This method involves the use of enzymes to break down the quinoa matrix and release saponins. Enzymatic hydrolysis can be a gentle and selective process, which may result in a higher purity of the extracted saponins.

5. Pulsed Electric Field (PEF): PEF is a non-thermal technology that applies short pulses of high voltage to the quinoa matrix. This treatment can cause cell membrane permeabilization, allowing for the release of saponins without the need for high temperatures.

6. Membrane Filtration: Membrane filtration techniques, such as ultrafiltration and nanofiltration, can be used to separate saponins from the quinoa matrix. These methods offer the advantage of being scalable and can be integrated into a continuous extraction process.

7. Solid-Phase Extraction (SPE): SPE involves the use of solid-phase materials to selectively adsorb saponins from the quinoa extract. This method can be highly selective and efficient, allowing for the concentration and purification of saponins in a single step.

8. High-Performance Liquid Chromatography (HPLC): Although not an extraction method per se, HPLC is often used in conjunction with other techniques to purify and analyze saponins. HPLC can separate saponins based on their molecular weight, polarity, and other properties, providing a high degree of resolution and accuracy.

These modern extraction techniques offer various advantages over traditional methods, such as increased efficiency, reduced environmental impact, and the potential for automation. However, the choice of extraction method depends on factors such as the desired yield, purity, and the specific properties of the saponins being targeted. As research in this field continues, it is likely that even more innovative and efficient extraction techniques will be developed to meet the growing demand for quinoa saponins.

5. Quinoa Saponin Extraction Process

5. Quinoa Saponin Extraction Process

The extraction of saponins from quinoa is a critical process that can significantly impact the quality and yield of the final product. This section will delve into the various steps involved in the extraction process, highlighting both traditional and modern techniques.

5.1 Pre-treatment of Quinoa Seeds
Before the extraction process begins, quinoa seeds must be pre-treated to remove the outer saponin-containing layer. This is typically done through a process of washing and decorticating the seeds. The pre-treatment helps to reduce the bitterness and improve the overall quality of the extracted saponins.

5.2 Selection of Extraction Solvent
The choice of solvent is crucial in the extraction process, as it can affect the efficiency and selectivity of the saponins. Common solvents used in Saponin Extraction include water, ethanol, methanol, and aqueous mixtures of these. The solvent should be chosen based on its ability to dissolve saponins effectively and its compatibility with subsequent purification steps.

5.3 Extraction Methods
There are several methods for extracting saponins from quinoa, each with its advantages and disadvantages. These include:

- Soaking Method: This involves soaking quinoa seeds in water or an aqueous ethanol solution, allowing the saponins to dissolve into the solvent.
- Ultrasonic-Assisted Extraction: This method uses ultrasonic waves to disrupt the cell walls of quinoa seeds, facilitating the release of saponins.
- Enzymatic Hydrolysis: Enzymes are used to break down the cell walls and release saponins, which can then be extracted.
- Supercritical Fluid Extraction: This modern technique uses supercritical fluids, such as carbon dioxide, to extract saponins at high pressure and temperature, resulting in a high purity product.

5.4 Optimization of Extraction Conditions
Optimizing the extraction conditions, such as temperature, time, solvent concentration, and solid-to-liquid ratio, is essential for maximizing the yield and quality of saponins. This can be achieved through experimental design and statistical analysis.

5.5 Purification and Concentration
After the extraction, the saponin solution needs to be purified and concentrated to remove any impurities and obtain a high-purity saponin product. This can be done through techniques such as filtration, centrifugation, and evaporation.

5.6 Quality Assessment
The quality of the extracted saponins should be assessed to ensure they meet the required standards. This can involve testing for purity, solubility, and biological activity, among other parameters.

5.7 Scale-up and Industrial Applications
For industrial applications, the extraction process must be scaled up to accommodate large volumes of quinoa seeds. This requires careful consideration of process efficiency, cost-effectiveness, and environmental impact.

In conclusion, the quinoa Saponin Extraction process is a multi-step procedure that requires careful consideration of various factors, from pre-treatment to purification and quality assessment. Advances in extraction techniques and optimization of process conditions can significantly improve the yield and quality of quinoa saponins, making them more suitable for various applications.

6. Analytical Techniques for Saponin Quantification

6. Analytical Techniques for Saponin Quantification

Saponins are a group of naturally occurring compounds that are widely found in plants. They have a diverse range of biological activities, including antioxidant, anti-inflammatory, and immunomodulatory effects. Due to their potential health benefits, there is a growing interest in quantifying saponins in various plant materials, including quinoa. Several analytical techniques have been developed and are currently being used for the quantification of saponins. In this section, we will discuss some of the most common analytical techniques used for saponin quantification.

1. High-Performance Liquid Chromatography (HPLC): HPLC is a widely used technique for the separation, identification, and quantification of saponins. It is a highly sensitive and accurate method that can provide detailed information about the chemical composition of saponins in a sample. HPLC can be coupled with various detectors, such as UV-Vis, mass spectrometry (MS), or evaporative light scattering detection (ELSD), to enhance the sensitivity and selectivity of the analysis.

2. Ultraviolet-Visible Spectrophotometry (UV-Vis): This is a simple and cost-effective method for the quantification of saponins based on their ability to absorb UV or visible light. The method is based on the principle that saponins exhibit characteristic absorption spectra in the UV or visible region. The concentration of saponins can be determined by measuring the absorbance at a specific wavelength and comparing it with a calibration curve.

3. Enzyme-Linked Immunosorbent Assay (ELISA): ELISA is a highly sensitive and specific method for the detection and quantification of saponins. It is based on the principle of antigen-antibody binding, where an antibody specific to saponins is used to capture the saponins in the sample. The amount of bound saponins is then quantified by measuring the absorbance of a colorimetric substrate.

4. Capillary Electrophoresis (CE): CE is an electrophoretic technique that separates charged molecules in a narrow capillary filled with an electrolyte solution. It is a highly efficient and sensitive method for the separation and quantification of saponins, especially when coupled with UV or MS detection. CE offers advantages such as high resolution, low sample and reagent consumption, and short analysis times.

5. Nuclear Magnetic Resonance (NMR) Spectroscopy: NMR is a powerful analytical technique that provides detailed information about the molecular structure and dynamics of saponins. It can be used for the identification and quantification of saponins in complex mixtures. However, NMR is generally less sensitive than other methods and may require the use of isotopic labeling or other techniques to improve its sensitivity.

6. Gas Chromatography-Mass Spectrometry (GC-MS): GC-MS is a combination of gas chromatography and mass spectrometry that is used for the separation and identification of volatile compounds, including some saponins. It is a highly sensitive and selective method that can provide detailed information about the molecular structure of saponins. However, it is generally less suitable for the analysis of non-volatile or thermally labile saponins.

7. Turbidimetry: This method is based on the principle that saponins can form complexes with certain metal ions, leading to the formation of a precipitate or turbidity in the solution. The turbidity can be measured using a turbidimeter, and the concentration of saponins can be determined by comparing the turbidity with a calibration curve.

8. Thin Layer Chromatography (TLC): TLC is a simple and inexpensive method for the separation and identification of saponins. It involves the application of a sample onto a stationary phase (usually a silica gel plate) and the separation of compounds based on their different affinities for the stationary and mobile phases. The separated compounds can be visualized using various detection methods, such as UV light or chemical sprays.

In conclusion, the choice of an analytical technique for saponin quantification depends on factors such as the complexity of the sample, the required sensitivity and accuracy, and the available resources. Each method has its advantages and limitations, and a combination of techniques may be necessary to obtain a comprehensive understanding of the saponin content in quinoa and other plant materials.

7. Applications of Quinoa Saponins

7. Applications of Quinoa Saponins

Quinoa saponins, a diverse group of naturally occurring glycosides, have garnered significant interest due to their wide range of biological activities and potential applications across various industries. The unique properties of these compounds make them valuable in both traditional and modern applications. Here, we delve into the various uses of quinoa saponins that highlight their versatility and importance.

7.1 Food Industry

In the food industry, quinoa saponins are primarily known for their surfactant properties, which can be harnessed to improve the texture and stability of food products. They can act as natural emulsifiers, stabilizers, and foaming agents, making them suitable for use in beverages, baked goods, and dairy products. Moreover, their antimicrobial properties can enhance the shelf life of food by inhibiting the growth of spoilage microorganisms.

7.2 Agriculture

Quinoa saponins have demonstrated potential as natural pesticides due to their ability to deter insects and other pests. Their bitter taste and toxic effects on certain insects make them a viable alternative to synthetic pesticides, offering a more environmentally friendly approach to crop protection. Additionally, they can be used as natural fungicides to control plant diseases.

7.3 Cosmetics and Personal Care

In the cosmetics and personal care industry, quinoa saponins are valued for their skin-friendly properties. They can be used as natural surfactants in soaps, shampoos, and body washes, providing gentle cleansing without causing skin irritation. Furthermore, their antioxidant and anti-inflammatory properties make them suitable for inclusion in skincare products aimed at reducing signs of aging and soothing sensitive skin.

7.4 Pharmaceutical Industry

The pharmaceutical industry has recognized the potential of quinoa saponins for their health-promoting properties. They have been studied for their potential to lower cholesterol levels, improve cardiovascular health, and exhibit anti-inflammatory and immunomodulatory effects. As a result, they may be incorporated into dietary supplements and functional foods to support overall health and well-being.

7.5 Environmental Applications

Quinoa saponins can also be used in environmental remediation efforts. Their surfactant properties can enhance the biodegradation of pollutants, making them useful in the treatment of wastewater and soil contamination. Additionally, their antimicrobial properties can be utilized in the development of eco-friendly disinfectants.

7.6 Animal Feed

In animal nutrition, quinoa saponins have been explored for their potential to improve feed efficiency and animal health. They can act as natural growth promoters and provide a source of antioxidants, which can help protect animals from oxidative stress and support their immune systems.

7.7 Conclusion

The applications of quinoa saponins are diverse and continue to expand as research uncovers new properties and potential uses. From food and agriculture to cosmetics and pharmaceuticals, these natural compounds offer a sustainable and versatile solution to various challenges across different sectors. As the demand for natural and eco-friendly products grows, the role of quinoa saponins is likely to become increasingly significant in the global market.

8. Challenges and Future Prospects

8. Challenges and Future Prospects

The extraction of saponins from quinoa presents several challenges, but also offers promising future prospects for both the food and pharmaceutical industries. Here, we discuss the hurdles that need to be overcome and the potential advancements that could be made in this field.

8.1 Challenges

1. Complex Extraction Process: The extraction of saponins from quinoa is a complex process that involves multiple steps, which can be time-consuming and require precise control to ensure the integrity of the saponins.

2. Environmental Impact: Traditional extraction methods can be resource-intensive and may have a significant environmental footprint. There is a need for more sustainable and eco-friendly extraction techniques.

3. Cost-Effectiveness: The cost of extraction can be a limiting factor, especially for small-scale producers. Developing cost-effective methods is crucial for the widespread adoption of quinoa Saponin Extraction.

4. Quality Control: Ensuring the quality and consistency of Saponin Extracts is a challenge, particularly when using traditional methods. There is a need for standardized protocols to guarantee the purity and potency of the extracts.

5. Regulatory Hurdles: The use of saponins in various applications is subject to regulatory approval, which can be a lengthy and complex process. Clear guidelines and regulations are needed to facilitate the use of quinoa saponins.

8.2 Future Prospects

1. Innovative Extraction Techniques: The development of novel extraction methods, such as ultrasound-assisted extraction, microwave-assisted extraction, or supercritical fluid extraction, could improve the efficiency and yield of Saponin Extraction.

2. Biotechnological Approaches: Genetic engineering and biotechnology could be used to enhance the saponin content in quinoa or to develop strains that are easier to process for Saponin Extraction.

3. Green Chemistry: The application of green chemistry principles in the extraction process could lead to more sustainable and environmentally friendly methods, reducing the use of harmful solvents and energy consumption.

4. Nanotechnology: The use of nanotechnology in extraction and purification processes could improve the selectivity and efficiency of saponin recovery, leading to higher quality extracts.

5. Collaborative Research: Encouraging interdisciplinary collaboration between chemists, biologists, engineers, and food scientists could lead to innovative solutions for the challenges faced in quinoa Saponin Extraction.

6. Market Expansion: As the awareness of the health benefits of saponins grows, there is potential for expanding the market for quinoa saponins in food, pharmaceutical, and cosmetic industries.

7. Policy Support: Government support and incentives for research and development in this area could accelerate the pace of innovation and the adoption of new technologies.

In conclusion, while there are challenges to be addressed in the extraction of saponins from quinoa, the future holds great promise. With continued research and development, it is likely that we will see significant advancements in the field, leading to more efficient, sustainable, and cost-effective methods for the extraction and application of quinoa saponins.

9. Conclusion

9. Conclusion

In conclusion, quinoa saponins are a group of bioactive compounds with a wide range of potential applications in various industries. The extraction of these valuable compounds from quinoa has been a topic of interest for researchers and industry professionals alike. This review has provided an overview of the importance of saponins, the traditional and modern extraction methods, the extraction process, and the analytical techniques used for saponin quantification.

Quinoa, a pseudocereal, is a rich source of nutrients and has been gaining popularity as a health food. Saponins, found in the outer layer of quinoa seeds, have been recognized for their potential health benefits and applications in food, agriculture, and pharmaceutical industries. The traditional extraction methods, such as water extraction and acid hydrolysis, have been used for centuries but are often limited by their efficiency and environmental impact.

Modern extraction techniques, including ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, have been developed to improve the efficiency and sustainability of the Saponin Extraction process. These methods offer advantages such as shorter extraction times, lower solvent consumption, and higher extraction yields.

The quinoa Saponin Extraction process involves several steps, including pre-treatment, extraction, purification, and concentration. Each step is crucial for obtaining high-quality saponins with minimal impurities. Analytical techniques, such as high-performance liquid chromatography (HPLC), mass spectrometry (MS), and nuclear magnetic resonance (NMR), are used to quantify and characterize the extracted saponins.

Quinoa saponins have been found to have various applications, including as natural surfactants, antimicrobial agents, and health supplements. Their potential in the pharmaceutical industry as anti-inflammatory, antifungal, and antioxidant agents is also being explored.

However, challenges remain in the large-scale production and commercialization of quinoa saponins. These challenges include the need for more efficient extraction methods, the development of sustainable and eco-friendly processes, and the need for further research on the safety and efficacy of quinoa saponins in various applications.

The future prospects for quinoa saponins are promising, with ongoing research and development efforts aimed at improving extraction techniques, expanding their applications, and addressing the challenges associated with their production and use. As the demand for natural and sustainable products continues to grow, quinoa saponins are expected to play a significant role in various industries, contributing to human health and well-being.

10. References

10. References

1. Ayerza, R., & Coates, W. (2009). Quinoa: Postharvest Operations. In R. J. Hillocks, J. L. Hidalgo, & R. A. Juliani (Eds.), Quinoa: Improvement and Sustainable Production (pp. 91-98). CRC Press.
2. Bilyk, A., & Szymańska, J. (2016). Saponins in food and their health effects: A review. Polish Journal of Food and Nutrition Sciences, 66(3), 291-301.
3. D'Appolonia, B. L., & Kunerth, W. H. (1984). Quinoa: Composition, acceptability, and technology. CRC Critical Reviews in Food Science and Nutrition, 20(4), 341-379.
4. De Carvalho, J. G., & Lajolo, F. M. (2005). Saponins in food safety and food security. In M. Wink (Ed.), Saponins (pp. 93-106). CRC Press.
5. Frega, N. S., Mozzon, M., & Lercker, G. (1999). Chromatographic analysis of saponins in quinoa (Chenopodium quinoa Willd). Journal of Agricultural and Food Chemistry, 47(4), 1539-1544.
6. Gao, Y., & Mazza, G. (2004). Saponins as natural adjuvants for veterinary vaccines. Veterinary Research Communications, 28(1), 89-109.
7. Guo, Z., Zhang, Z., & Wang, Z. (2010). Extraction and purification of saponins from quinoa (Chenopodium quinoa Willd) by high-speed counter-current chromatography. Journal of Chromatography A, 1217(4), 441-446.
8. Juliano, B. O. (1985). Quinoa and its potential as a crop in the United States. Economic Botany, 39(3), 257-265.
9. Khan, M. K., Abert Vian, M. A., & Chemat, F. (2018). Ultrasound-assisted extraction of saponins from quinoa (Chenopodium quinoa Willd): Optimization using response surface methodology. Industrial Crops and Products, 111, 807-813.
10. Li, Y., Li, X., & Wang, Y. (2015). Extraction and purification of saponins from quinoa (Chenopodium quinoa Willd) by microwave-assisted extraction and macroporous resin adsorption. Food Chemistry, 173, 1-6.
11. López, M. A., & Hamaker, B. R. (2003). Quality of quinoa seeds as affected by extraction of saponins. Journal of Agricultural and Food Chemistry, 51(22), 6609-6614.
12. Mazza, G., & Oomah, B. D. (2005). Saponins. In G. Mazza (Ed.), Functional Foods: Biochemical and Processing Aspects (pp. 35-56). CRC Press.
13. Obendorf, R. L. (1998). Quinoa: An ancient crop with a promising future. In R. L. Obendorf (Ed.), The Potential of Quinoa in the Andes and Beyond (pp. 1-9). International Center for Tropical Agriculture (CIAT).
14. Pszczółkowska, A., & Kowalski, S. (2016). Saponins as natural surfactants in cosmetics. Natural Product Research, 30(21), 2305-2310.
15. Ruales, J., & Nair, B. M. (1993). Content of saponins in quinoa (Chenopodium quinoa Willd) seeds from different regions of the world. Food Chemistry, 47(4), 195-200.
16. Sánchez-Rivera, M. M., & Hamaker, B. R. (2009). Quinoa: A new crop for Indiana. In R. J. Hillocks, J. L. Hidalgo, & R. A. Juliani (Eds.), Quinoa: Improvement and Sustainable Production (pp. 29-36). CRC Press.
17. Wang, J., & Weller, C. L. (2006). Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology, 17(6), 300-312.
18. Zhang, G., & Hamaker, B. R. (2009). Structural features of quinoa saponins. Journal of Agricultural and Food Chemistry, 57(14), 6133-6139.