Análisis del efecto del método de perlado de quinua (Chenopodium quinoa Willd.) sobre la cantidad de saponinas.

Abstract

The objective of the research was to determine the effect of the quinoa pearling method on the amount of saponins, for which the amount of saponins was quantified by the foaming method and HPLC. Samples of unprocessed and pearled quinoa were obtained from the processing companies and coded as follows: T1 (combined pearling method) and T2 (wet pearling method). The samples underwent a previous analysis (humidity and stereomicroscopy), then the amount of saponins was quantified. In the foaming method, the methodology was based on shaking the quinoa sample with water on several occasions and finally the height of foam was measured. In the HPLC methodology, a calibration curve was prepared with a Quillaja 33% saponaria standard, then the samples were macerated and filtered, and then 70 µL were injected into the HPLC equipment and read at 310 nm. The foam method T1 yielded values of 0.00% of saponin, while T2 gave values between 0.0055 to 0.0188%. In the HPLC method T1 and T2 had values from 2.95 to 3.24%, and from 3.42 to 3.84% respectively. The T-student statistical analysis for the pearling method established significant differences. The statistical analysis identified that the combined pearling method eliminated a greater amount of saponin, but both were within the permitted range; for the HPLC method the results obtained were not effective. For the above mentioned, it is recommended to use the wet pearlization method to reduce costs.