6533b85bfe1ef96bd12bb66d

RESEARCH PRODUCT

Determination of soyasaponins I and βg in raw and cooked legumes by solid phase extraction (SPE) coupled to liquid chromatography (LC)-mass spectrometry (MS) and assessment of their bioaccessibility by an in vitro digestion model.

Dario GiardinàGuillermina FontFilippo MaggiGiuseppe MecaGianni SagratiniMassimo RicciutelliSauro VittoriElisabetta TorregianiJordi MañesGiovanni CaprioliVeronica Sirocchi

subject

chemistry.chemical_classificationSoyasaponin IChromatographyCooking processSolid Phase ExtractionGlycosideBiological AvailabilityFabaceaeGeneral ChemistrySaponinsMass spectrometryIn vitro digestionMass SpectrometrychemistryLiquid chromatography–mass spectrometryHumansDigestionSolid phase extractionOleanolic AcidGeneral Agricultural and Biological SciencesDigestionChromatography High Pressure Liquid

description

Legumes contain a rich variety of phytochemicals as soyasaponins, triterpenoidal glycosides that possess multiple health-promoting properties, such as lowering of cholesterol. In this work, the quantification of soyasaponins I and βg in 60 raw and cooked legumes by using a solid phase extraction (SPE) coupled to a liquid chromatography (LC)-mass spectrometry (MS) method was carried out. Results showed that lentils are a good source of soyasaponins, with a content of soyasaponin I that ranged from 636 to 735 mg kg(-1) and of soyasaponin βg from 672 to 1807 mg kg(-1). The cooking process produced a small loss of soyasaponins in water, that is, 4.8-8.7%, and partially converted soyasaponin βg into soyasaponin I. In addition, the bioaccessibility of soyasaponins I in lentils was studied; the values ranged from 8.9 ± 0.3 to 10.6 ± 1.1% in the duodenal compartment. On the basis of these results, soyasaponins could be effective in lowering exogenous cholesterol.

yearjournalcountryeditionlanguage
2013-01-22Journal of agricultural and food chemistry
10.1021/jf304136ghttps://pubmed.ncbi.nlm.nih.gov/23305351