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. 2024 Oct 18;29(20):4928.
doi: 10.3390/molecules29204928.

Saponin Molecules from Quinoa Residues: Exploring Their Surfactant, Emulsifying, and Detergent Properties

Kiara A García Bustos  1 , Salvador Sanchez Muñoz  2 , Silvio S da Silva  2 , Miguel A D Flores Alarcon  2 , Júlio C Dos Santos  2 , Gilberto J Colina Andrade  1 , Ruly Terán Hilares  1
Affiliations

Saponin Molecules from Quinoa Residues: Exploring Their Surfactant, Emulsifying, and Detergent Properties

Kiara A García Bustos et al. Molecules. .

Abstract

The indiscriminate use of synthetic surfactants, despite their desirable properties, poses significant environmental risks to ecosystems. This study explores saponins extracted from quinoa (Chenopodium quinoa) residues as a sustainable alternative. Saponin extract (SE) with 42% purity, obtained through hydrodynamic cavitation and membrane technology, was analyzed to determine its techno-functional properties. The critical micelle concentration (CMC) was 1.2 g/L, reducing the surface tension (ST) from 72.0 mN/m to 50.0 mN/m. The effects of temperature (30-90 °C), pH (2-12), and salinity (10,000-150,000 ppm NaCl) on ST and the emulsification index (EI) were assessed using a Box-Behnken design. Optimized conditions yielded an ST of 49.02 mN/m and an EI of 63%. Given these characteristics, SE was evaluated as a detergent across diverse swatches. This study showcases the attributes of quinoa-derived saponins, highlighting their potential for eco-friendly detergent applications.

Keywords: Chenopodium quinoa; circular economy; saponin; surfactant properties.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Surface tension evaluation at different saponin extract concentrations.
Figure 2
Figure 2
The emulsification index after 24 h. a,b,c,d,f Bars with the same letter are not significantly different (p > 0.05) according to a Duncan test.
Figure 3
Figure 3
Effect of variables on surface tension. (A) pH vs. temperature, (B) pH vs. salinity, and (C) salinity vs. temperature. In each figure, graphic was constructed considering central point of third variable.
Figure 4
Figure 4
Effect variables on emulsification index obtained using saponin extract. (A) Temperature vs. pH, (B) salinity vs. pH, and (C) salinity vs. temperature. In each figure, graphic was constructed considering central point of third variable.
Figure 5
Figure 5
Detergency test. (A) Saponin extract (SE) and commercial detergent in palm oil swatches, and (B) SE and commercial detergent in coffee swatches. a–j Bars with the same letter are not significantly different (p > 0.05) according to Duncan test.
See this image and copyright information in PMC

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