Scientific evolution and technological perspectives on quinoa saponins: A systematic review

Obregon-Tinoco H.; Cardenas-Toro F. · Food and Humanity (2026) · DOI: 10.1016/j.foohum.2026.101414

Resumen

Quinoa (Chenopodium quinoa Willd.) has attracted increasing scientific interest due to both its nutritional value and the presence of bioactive compounds in its outer layers, particularly saponins. Although traditionally considered antinutritional because of their bitter taste, saponins exhibit diverse functional and technological properties relevant to food science, health, and sustainable industrial applications. This study aimed to analyze the scientific evolution and research trends related to quinoa saponins through a systematic literature review and bibliometric analysis. Following PRISMA 2020 guidelines, publications from 2009 to 2025 were retrieved from Scopus, ScienceDirect, SpringerLink, and PubMed. From 266 initial records, 59 studies met the inclusion criteria. The selected literature was classified into seven thematic areas: bioactivity, extraction and purification, genetics, toxicology, analytical methods, technological applications, and saponin characterization. Bibliometric mapping revealed a steady growth in scientific output and increasing international collaboration, with China, Spain, and Peru as leading contributors. Recent advances emphasize the development of eco-efficient extraction techniques, including ultrasound-assisted extraction, deep eutectic solvents, and supercritical carbon dioxide, alongside improvements in high-resolution analytical methods such as liquid chromatography–tandem mass spectrometry and matrix-assisted laser desorption/ionization mass spectrometry imaging. Reported bioactivities include antioxidant, anti-inflammatory, antimicrobial, and hypocholesterolemic effects, while toxicological studies generally indicate safety at moderate concentrations. Emerging applications span functional foods, cosmetics, biopesticides, and green surfactants. Overall, quinoa saponin research is rapidly expanding and increasingly aligned with sustainability principles. Future research should prioritize analytical standardization, industrial-scale extraction processes, and clinical validation to accelerate the sustainable exploitation of quinoa saponins in food, pharmaceutical, cosmetic, and environmental applications.

Instituciones: Pontificia Universidad Católica del Perú