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Analysis, Heat Stability and Physiological Effects of Saponins from Oats

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Saponins Used in Food and Agriculture

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 405))

Abstract

In 1953 a bitter-tasting compound was isolated from oats (Mohr, 1953). The compound had saponin features such as hemolytic activity and foaming ability. Rohrlich and Train (1954) determined the sugar components to be rhamnose and glucose and found that the aglycon had a steroid structure. Tschesche and Schmidt (1966) proposed a name for the saponins in oats — avenacosides. Later the structure was elucidated for two oat saponins, avenacoside A and B (Tschesche et al., 1969; Tschesche and Lauven, 1971), both of which are bisdesmosidic (Fig. 1). The sugar residues containing glucose and rhamnose are linked to a steroid aglycon, nuatigenin. Avenacoside B contains one more glucose unit than avenacoside A.

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Authors and Affiliations

  1. Department of Applied Nutrition and Food Chemistry, Lund University, PO Box 124, 221 00, Lund, Sweden

    Gunilla Önning & Nils-Georg Asp

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  1. Gunilla Önning
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  2. Nils-Georg Asp
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Editors and Affiliations

  1. Oklahoma State Univesity, Stillwater, Oklahoma, USA

    George R. Waller

  2. Hiroshima University, Hiroshima, Japan

    Kazuo Yamasaki

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© 1996 Plenum Press, New York

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Önning, G., Asp, NG. (1996). Analysis, Heat Stability and Physiological Effects of Saponins from Oats. In: Waller, G.R., Yamasaki, K. (eds) Saponins Used in Food and Agriculture. Advances in Experimental Medicine and Biology, vol 405. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0413-5_31

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  • DOI: https://doi.org/10.1007/978-1-4613-0413-5_31

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-8041-2

  • Online ISBN: 978-1-4613-0413-5

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