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Isolation and properties of saponins from Madhuca butyracea seeds.

Lalitha, T. and Seshadri, R. and Venkataraman, L. V. (1987) Isolation and properties of saponins from Madhuca butyracea seeds. Journal of Agricultural and Food Chemistry, 35. pp. 744-748.

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Abstract

The chemical composition of defatted seed flour of Madhuca butyracea was studied. The flour contains carbohydrates (45.7%), proteins (27.4%), and saponins (10.4%) as major constituents. The saponins were extracted with 80% (v/v) ethanol and isolated by a modified Wall's procedure. They were resolved into five compounds on thin-layer chromatography. Acid hydrolysis and soil bacterial hydrolysis yielded two different genins as evidenced by gas chromatography and the sugars xylose, arabinose, glucose, and rhamnose as identified by paper chromatography. Resolution of the total saponins on silica gel column using increasing ratios of methanol in chloroform resulted in the isolation of two compounds, saponins A and B. The LDN and LD, values to guppy fish (Lebistes reticulatus) were 11 and 14 ppm, respectively. The results suggest the potential usefulness of these saponins in piscicidal preparations and also in shampoos and other toiletry preparations.

Item Type: Article
Uncontrolled Keywords: chemical composition, defatted seed flour, Madhuca butyracea, saponins
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 33 Terpenoids Chemistry
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2018 06:12
Last Modified: 12 Mar 2018 06:12
URI: http://ir.cftri.com/id/eprint/4521

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