{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,1]],"date-time":"2026-02-01T02:51:50Z","timestamp":1769914310214,"version":"3.49.0"},"reference-count":32,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2015,12,8]],"date-time":"2015-12-08T00:00:00Z","timestamp":1449532800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Pseudocereal\n                    <jats:italic>Chenopodium berlandieri<\/jats:italic>\n                    spp. (huauzontle) was evaluated to determine saponin composition. Saponins were evaluated in raw and germinated grains subjected to chemical stress induced by sodium selenite. Analysis by liquid chromatography coupled with ELSD detector revealed the presence of 12 saponins, identified according to compounds previously assayed in\n                    <jats:italic>Chenopodium quinoa<\/jats:italic>\n                    . Saponins found at the highest concentrations in raw grains were derived from oleanolic and phytolaccagenic acids. Total saponin concentration significantly decreased in germinated compared to raw grains due to the significant loss of 90.1% and 95.7% of the phytolaccagenic acid without and with chemical selenium stress, respectively. The most abundant saponin in germinated sprouts decreased during normal germination. Interestingly, the concentration of this particular saponin significantly increased during the Se\u2010induced stress germination. Chemical stress with selenium salts proved to change the saponin composition in geminated\n                    <jats:italic>Chenopodium berlandieri<\/jats:italic>\n                    spp. grains, therefore affecting their potential use as ingredient in the food industry.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13174","type":"journal-article","created":{"date-parts":[[2015,12,9]],"date-time":"2015-12-09T11:23:37Z","timestamp":1449660217000},"source":"Crossref","is-referenced-by-count":26,"title":["Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted\n                    <i>Chenopodium berlandieri<\/i>\n                    spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions"],"prefix":"10.1111","volume":"81","author":[{"given":"Marco A.","family":"Lazo\u2010V\u00e9lez","sequence":"first","affiliation":[{"name":"Centro de Biotecnolog\u00eda\u2010FEMSA, Escuela de Biotecnolog\u00eda y Alimentos Tecnol\u00f3gico de Monterrey\u2010Campus Monterrey  Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey N.L. M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniel","family":"Guajardo\u2010Flores","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda\u2010FEMSA, Escuela de Biotecnolog\u00eda y Alimentos Tecnol\u00f3gico de Monterrey\u2010Campus Monterrey  Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey N.L. M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniel","family":"Mata\u2010Ram\u00edrez","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda\u2010FEMSA, Escuela de Biotecnolog\u00eda y Alimentos Tecnol\u00f3gico de Monterrey\u2010Campus Monterrey  Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey N.L. M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Janet A.","family":"Guti\u00e9rrez\u2010Uribe","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda\u2010FEMSA, Escuela de Biotecnolog\u00eda y Alimentos Tecnol\u00f3gico de Monterrey\u2010Campus Monterrey  Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey N.L. M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sergio O.","family":"Serna\u2010Saldivar","sequence":"additional","affiliation":[{"name":"Centro de Biotecnolog\u00eda\u2010FEMSA, Escuela de Biotecnolog\u00eda y Alimentos Tecnol\u00f3gico de Monterrey\u2010Campus Monterrey  Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey N.L. M\u00e9xico"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2015,12,8]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-009-1184-z"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2011.01.015"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.5154\/r.rchsh.2009.15.033"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1186\/1475-2891-12-62"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.12.001"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-03-12-0022-R"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.01.057"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000971y"},{"key":"e_1_2_7_10_1","first-page":"14","article-title":"Las ch\u00edas de M\u00e9xico","volume":"59","author":"Garc\u00eda\u2010Andrade JM","year":"2010","journal-title":"Contacto Nuclear"},{"issue":"1","key":"e_1_2_7_11_1","first-page":"91","article-title":"Metabolic importance of selenium for plants","volume":"1","author":"Germ M","year":"2007","journal-title":"Plant Sci"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.02.023"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.03.020"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.04.010"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-08-13-0172-R"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf2006529"},{"key":"e_1_2_7_17_1","doi-asserted-by":"publisher","DOI":"10.1385\/ABAB:130:1:436"},{"issue":"6","key":"e_1_2_7_18_1","first-page":"280","article-title":"The genus chenopodium: phytochemistry, ethnopharmacology and pharmacology","volume":"3","author":"Kokanova\u2010Nedialkova Z","year":"2009","journal-title":"Pharmacogn Rev"},{"key":"e_1_2_7_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11101-009-9121-0"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2008.03.001"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.M115.640375"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1094\/CCHEM-05-14-0110-RW"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf000509d"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jasms.2006.02.013"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2014.1001811"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.3109\/10409238.2014.953628"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.soilbio.2004.07.002"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10681-008-9711-8"},{"key":"e_1_2_7_29_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11101-010-9177-x"},{"key":"e_1_2_7_30_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ejcn.1601283"},{"key":"e_1_2_7_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2006.10.008"},{"key":"e_1_2_7_32_1","first-page":"65","article-title":"Selenium induces anti\u2010 oxidant defensive enzymes and promotes tolerance against salinity stress in cucumber seedlings (Cucumis sativus)","volume":"18","author":"Walaa AE","year":"2010","journal-title":"Arab Univ J Agric Sci"},{"issue":"4","key":"e_1_2_7_33_1","doi-asserted-by":"crossref","first-page":"1040","DOI":"10.1111\/ijfs.12397","article-title":"Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour","volume":"49","author":"\u017dili\u0107 S","year":"2013","journal-title":"Int J Food Sci Technol"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1111%2F1750-3841.13174","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.13174","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T13:25:49Z","timestamp":1762176349000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.13174"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,12,8]]},"references-count":32,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2016,1]]}},"alternative-id":["10.1111\/1750-3841.13174"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.13174","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,12,8]]}}}