SAPONINS IN FOOD

As a result of increased interest and intensive research activity in m icrocomponents of foods of plant origin, our knowledge concerning the saponins of foods increased substantially in the last few years. Trite rpenoid and steroid saponins occur primarily in legumes seeds, neverth eless a lot of other foods and raw food materials contain small amount s of saponins. Due to the low absorption and complexes formed with cho lesterol, saponins do not cause toxicological problems, however the bi tter taste and some technological characteristics may be a disadvantag e. Saponin complexes were also mentioned as causing possible damage to intestinal mucosa and formation of less digestible protein. It was al so reported that a cholesterol lowering effect and antiviral activity against human immunodeficiency virus (HIV) in vitro have been attribut ed to saponins. Analytical methods used for determination and identifi cation of saponins today are dominated by different chromatographic an d specific instrumental methods.