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Food Science and Technology International
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Determinación de saponinas en las principales leguminosas cultivadas en España/Determination of saponins in the main legumes cultivated in Spain

G. Ayet

Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain

M. Muzquiz

Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain

C. Burbano

Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain

L.M. Robredo

Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain

C. Cuadrado

Area de Tecnología de Alimentos, SGIT-INIA, Aptdo. 8111, 28080 Madrid, Spain

K.R. Price

Food Molecular Biochemistry Department, Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich NR4 7UA, UK

The seeds of different legumes (Lupinus albus var. Multolupa, Lens culinaris var. Magda 20, Cicer arietinum type Kabuli, Phaseolus vulgaris var. Guerniquesa, Vicia faba var. Alameda) were analysed for soyasaponin content and soyasapogenol composition using different chromatographic techniques. The soyasapogenol was present in all species, except in L. albus; the content ranged from 0.02 mg/g in V. faba var. Alameda to 1.21 mg/g in P. vulgaris var. Guerniquesa. Two soyasaponins were detected by FAB-MS. Soyasaponin I was detected in the L. culinaris, C. arietinum, V. faba and P. vulgaris extracts and soyasaponin V in the P. vulgaris extracts.

Key Words: saponins • legumes

Food Science and Technology International, Vol. 2, No. 2, 95-100 (1996)
DOI: 10.1177/108201329600200206
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