Chickpea is an important legume crop and a good source of dietary saponins. Saponins are a group of secondary metabolites with a structure constituting of steroid or triterpenoid aglycones and sugar moieties with multiple health promoting effects. The objective of this study were analyzed the saponins concentration in 80% methanolic extracts of ten raw and cooked pigmented chickpeas cultivars (cv). The chickpeas studied had green (1 cv), black (3 cv), red (3 cv), brown (1 cv) and cream (2 cv) colored seed coat. The saponins were identified by their corresponding mass spectra obtained by HPLC-IT-MS and quantified by HPLC-ELSD using soyasaponin I as external standard. In the raw chickpea 3 predominant saponins were found. The content of soyasaponin βg (m/z 1068), soyasaponin Bb (m/z 942) and lablab saponin I (m/z 1084) ranged 1581-261 μg/g, 224-56 μg/g and 172-44 μg/g, respectively. The cooking process caused minor lost of total saponins content and an increase in soyasaponin I content by converted of βg to I. Therefore, these chickpeas cultivars are a potential source of saponins for promoting health effects

Effect of cooking on saponins content in pigmented chickpea

251st National Meeting (2016)

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