How to find saponin uv absorbance in plant extract?
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Chemical and Physical Properties of Saponins
Saponins consist of an aglycone unit linked to one or more carbohydrate chains (Figure 1). The aglycone or sapogenin unit consists of either a sterol or the more common triterpene unit. In both the steroid and triterpenoid saponins, the carbohydrate side-chain is usually attached to the 3 carbon of the sapogenin.
Saponins possess surface-active or detergent properties because the carbohydrate portion of the molecule is water-soluble, whereas the sapogenin is fat-soluble. The stability and strength of forage saponin foams are affected by pH, and this may have an effect on the development of bloat in ruminants. Saponins are remarkably stable to heat processing, and their biological activity is not reduced by normal cooking.
Isolation of saponins from plant material involves extraction with a polar solvent after removal of lipids, with petroleum ether or chloroform, followed by various purification techniques. A number of chromatographic procedures have been used to separate individual saponins. (See CHROMATOGRAPHY | Principles.)
The analysis of saponins is complex and potentially subject to considerable errors during their isolation, separation and quantification stages. Thus, many early reports of the saponin content of food plants and processed food should be treated with caution. The data presented in Table 1 were obtained using rigorous methodology and are the most reliable data available at present. More recent studies have shown that many legume seeds contain several saponins, e.g., five different saponins have been separated from soya beans.
Saponins consist of an aglycone unit linked to one or more carbohydrate chains (Figure 1). The aglycone or sapogenin unit consists of either a sterol or the more common triterpene unit. In both the steroid and triterpenoid saponins, the carbohydrate side-chain is usually attached to the 3 carbon of the sapogenin.
Saponins possess surface-active or detergent properties because the carbohydrate portion of the molecule is water-soluble, whereas the sapogenin is fat-soluble. The stability and strength of forage saponin foams are affected by pH, and this may have an effect on the development of bloat in ruminants. Saponins are remarkably stable to heat processing, and their biological activity is not reduced by normal cooking.
Isolation of saponins from plant material involves extraction with a polar solvent after removal of lipids, with petroleum ether or chloroform, followed by various purification techniques. A number of chromatographic procedures have been used to separate individual saponins. (See CHROMATOGRAPHY | Principles.)
The analysis of saponins is complex and potentially subject to considerable errors during their isolation, separation and quantification stages. Thus, many early reports of the saponin content of food plants and processed food should be treated with caution. The data presented in Table 1 were obtained using rigorous methodology and are the most reliable data available at present. More recent studies have shown that many legume seeds contain several saponins, e.g., five different saponins have been separated from soya beans.
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