Publicado

2016-09-01

Saponinas de quinua (Chenopodium quinoa Willd.): un subproducto con alto potencial biológico

Saponins of Quinoa (Chenopodium quinoa Willd.): a by-product with high biological potential

DOI:

https://doi.org/10.15446/rcciquifa.v45n3.62043

Palabras clave:

Saponinas, Chenopodium quinoa, actividad biológica, glucósidos triterpénicos (es)
Saponins, Chenopodium quinoa, biological activity, triterpene glycosides (en)

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Autores/as

  • Andrés Ahumada Universidad del Cauca
  • Andrés Ortega Fundación Universitaria de Popayán
  • Diana Chito Universidad del Cauca
  • Ricardo Benítez Universidad del Cauca

Las saponinas son un tipo de metabolito secundario ampliamente estudiado por sus
reconocidas propiedades biológicas. Gran parte de las investigaciones en fitoquímica
están dirigidas a encontrar nuevas fuentes naturales de saponinas con aplicación
medicinal. La quinua (Chenopodium quinoa Willd.) es una planta que ha alcanzado
un valioso reconocimiento por ser una fuente de alimentos altamente nutritivos, así
como una especie rica en saponinas triterpénicas contenidas, principalmente, en la
cáscara de las semillas. A la fecha, se han identificado alrededor de 30 saponinas derivadas
de la hederagenina y de los ácidos oleanólico, fitolacagénico y serjanico en la
planta. El consumo del grano de quinua implica la remoción de la cáscara a fin de
reducir su sabor amargo, la ingesta de niveles residuales de saponinas y la obtención
de un subproducto rico en las mismas. Esta revisión, inicialmente, ofrece una contextualización
general de las saponinas; posteriormente, recopila las características
estructurales de las saponinas identificadas en la quinua, describe el efecto del procesamiento
del grano en su contenido de saponinas y, finalmente, expone los efectos
biológicos explorados con extractos de saponinas de quinua, los cuales pueden ser
considerados como punto de partida en investigaciones futuras dirigidas al fortalecimiento
de su uso en el campo farmacéutico y/o nutracéutico.

Saponins are a type of secondary metabolite that have been widely studied due to their recognized biological properties. Most research into phytochemical has focused on finding new natural sources of saponins with medicinal interest. Quinoa ( Chenopodium quinoa) is a plant that has attained importance as a valuable source of food highly nutritious and rich in triterpenes saponins which are mainly in the outer husks of the seeds. Up to date, about 30 saponins derived from hederagenin, oleanolic acid, phytolaccagenic acid, and serjanic acid have been identified in the plant. Quinoa consumption involves removal of the husk to reduce its bitter taste, the ingestion of residual levels of saponins and obtaining a product rich in saponins. This revision, initially, offers a general contextualization of saponins, then, gathers the structural features of identified saponins in quinoa, describes the effect of the processing of the grain on its saponins content, and finally, exposes the biological properties explored with quinoa saponins extracts which might be considered as a starting point for future investigations aimed at strengthening of their use in the pharmaceutical and/or nutraceutical field.

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Cómo citar

Ahumada, A., Ortega, A., Chito, D., & Benítez, R. (2016). Saponinas de quinua (Chenopodium quinoa Willd.): un subproducto con alto potencial biológico. Revista Colombiana De Ciencias Químico-Farmacéuticas, 45(3), 438-469. https://doi.org/10.15446/rcciquifa.v45n3.62043

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