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

Once dismissed as a bitter nuisance, quinoa's outer-layer saponins are now emerging as sustainability superheroes—from green surfactants to biopesticides. A new systematic review reveals how science is rewriting their story.

Quinoa is famous for its nutrition, but its bitter outer layer hides a treasure trove of bioactive compounds called saponins. For years, these molecules were labeled antinutritional. Now, researchers see them as versatile tools for food science, health, and industry.

This systematic review, following PRISMA 2020 guidelines, scanned four major databases from 2009 to 2025. Out of 266 initial records, 59 studies made the cut. The research was grouped into seven themes, including bioactivity, genetics, toxicology, and analytical methods.

Bibliometric mapping shows steady growth and rising international collaboration, with China, Spain, and Peru leading the charge. Recent breakthroughs focus on eco-friendly extraction, such as ultrasound-assisted methods, deep eutectic solvents, and supercritical CO2. High-resolution analytics like LC-MS/MS and MALDI imaging are also advancing the field.

Reported bioactivities include antioxidant, anti-inflammatory, antimicrobial, and hypocholesterolemic effects. Toxicological studies generally indicate safety at moderate doses. Emerging applications range from functional foods and cosmetics to biopesticides and green surfactants. The future calls for standardized methods, scalable extraction, and clinical validation to unlock quinoa saponins' full sustainable potential.

Key Points

• 59 studies reviewed from 266 initial records (2009–2025).
• Eco-friendly extraction: ultrasound, deep eutectic solvents, supercritical CO2.
• Applications span functional foods, cosmetics, biopesticides, green surfactants.