Centro de Investigación de Productos Naturales y Aplicaciones de la Universidad Nacional del Centro del Perú, Distrito de San Jerónimo de Tunán - Huancayo - Junín, Peru.
Facultad de Ingeniería en Industrias Alimentarias de la Universidad Nacional del Centro del Perú, Peru.
Acta Sci Pol Technol Aliment. 2021 Jan-Mar;20(1):17-23. doi: 10.17306/J.AFS.0859.
Quinoa grain has a bitter tasting layer in the pericarp called saponin, a triterpenoid glycoside with industrial potential. Traditionally, quinoa saponins are extracted with a large amount of water, which is why ultrasound technology constitutes an emerging technological alternative which is considered efficient and profitable compared to traditional extraction methods. The objective of this research was to determine the amplitude, time, and concentration of ethanol that guarantee a higher content of saponin through extraction assisted by ultrasound.
To find the optimal extraction conditions, the response surface methodology was used using the Box Behnken design with 5 central points, taking as a response the content of saponins (expressed in oleanolic acid as it is the most abundant sapogenin).
According to the results obtained, the R2 values were in agreement with the adjusted R2, showing that the data fit the model well. The results showed that ethanol concentration has a significant effect (p < 0.05) on the saponin content in the extract. Optimization showed that the optimal extraction conditions were 70% ethanol, 59% amplitude and an exposure time of 12 min. These values were obtained experimentally to compare theoretical values and found residual error percentages less than 3%. The emulsifying activity was evaluated, reporting a value of 52,495 units of emulsion activity per milliliter (UAE/mL), and the foaming stability indicated that 87.54% of the initial foam was maintained after 5 min, indicating high stability.
The parameters of ethanol concentration, amplitude and time were optimized in the extraction of saponins, assisted by ultrasound. Furthermore, the extract obtained had good foaming and emulsifying characteristics, suggesting its suitability for use in industry.
藜麦谷物的种皮中有一种苦味物质称为皂角苷，它是一种具有工业潜力的三萜糖苷。传统上，藜麦皂角苷是用大量的水提取的，这就是为什么超声技术构成了一种新兴的技术替代方案，与传统提取方法相比，它被认为是高效和有利可图的。本研究的目的是确定通过超声辅助提取，保证获得更高含量皂角苷所需的乙醇的幅度、时间和浓度。
为了找到最佳的提取条件，使用响应面法，采用 Box-Behnken 设计，具有 5 个中心点，以皂角苷含量（以其最丰富的皂角苷元齐墩果酸表示）作为响应。
根据所得结果，R2 值与调整后的 R2 值一致，表明数据很好地拟合了模型。结果表明，乙醇浓度对提取物中皂角苷含量有显著影响（p<0.05）。优化表明，最佳提取条件为 70%乙醇、59%幅度和 12 分钟的暴露时间。这些值是通过实验获得的，以比较理论值，并发现残留误差百分比小于 3%。还评估了乳化活性，报告了每毫升 52495 个乳化活性单位（UAE/mL）的值，并且泡沫稳定性表明，在 5 分钟后保持了初始泡沫的 87.54%，表明稳定性高。
通过超声辅助提取，优化了乙醇浓度、幅度和时间等参数。此外，所得提取物具有良好的发泡和乳化特性，表明其适合在工业中使用。
