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Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing

Ekanayake, Sagarika LU ; Skog, Kerstin LU and Asp, Nils-Georg LU (2007) In Food and Chemical Toxicology 45(5). p.797-803
Abstract
The amino acid canavanine is a potentially toxic constituent of leguminous seeds. The aim of the present study was to determine the ability of different processing methods to reduce canavanine in sword beans (Canavalia gladiata). For this purpose a method for the detection and quantification of canavanine was developed using reversed-phase high-performance liquid chromatography of the dabsylated derivatives. The recovery of canavanine using this method was 88–91%. Optimum extraction of canavanine from raw and processed beans was obtained by addition of hot water prior to overnight soaking. The results obtained with this method agree well with previously published values for raw seeds. The method is sensitive, specific and can successfully... (More)
The amino acid canavanine is a potentially toxic constituent of leguminous seeds. The aim of the present study was to determine the ability of different processing methods to reduce canavanine in sword beans (Canavalia gladiata). For this purpose a method for the detection and quantification of canavanine was developed using reversed-phase high-performance liquid chromatography of the dabsylated derivatives. The recovery of canavanine using this method was 88–91%. Optimum extraction of canavanine from raw and processed beans was obtained by addition of hot water prior to overnight soaking. The results obtained with this method agree well with previously published values for raw seeds. The method is sensitive, specific and can successfully be applied to the detection of canavanine in legumes.



Overnight soaking and boiling in excess water followed by decanting gave the most pronounced reduction in canavanine content (around 50%), followed by boiling and decanting excess water (34%). Roasting as used in this study and autoclaving were less effective in reducing the canavanine content. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Sword beans, HPLC, Dabsyl derivative, Canavanine, Processing
in
Food and Chemical Toxicology
volume
45
issue
5
pages
797 - 803
publisher
Elsevier
external identifiers
  • wos:000246213800010
  • scopus:33947375603
ISSN
0278-6915
DOI
10.1016/j.fct.2006.10.030
language
English
LU publication?
yes
id
283f08e7-2b58-47c5-ace3-58f95bb7e231 (old id 618940)
date added to LUP
2007-11-29 16:15:03
date last changed
2017-01-01 06:48:24
@article{283f08e7-2b58-47c5-ace3-58f95bb7e231,
  abstract     = {The amino acid canavanine is a potentially toxic constituent of leguminous seeds. The aim of the present study was to determine the ability of different processing methods to reduce canavanine in sword beans (Canavalia gladiata). For this purpose a method for the detection and quantification of canavanine was developed using reversed-phase high-performance liquid chromatography of the dabsylated derivatives. The recovery of canavanine using this method was 88–91%. Optimum extraction of canavanine from raw and processed beans was obtained by addition of hot water prior to overnight soaking. The results obtained with this method agree well with previously published values for raw seeds. The method is sensitive, specific and can successfully be applied to the detection of canavanine in legumes.<br/><br>
<br/><br>
Overnight soaking and boiling in excess water followed by decanting gave the most pronounced reduction in canavanine content (around 50%), followed by boiling and decanting excess water (34%). Roasting as used in this study and autoclaving were less effective in reducing the canavanine content.},
  author       = {Ekanayake, Sagarika and Skog, Kerstin and Asp, Nils-Georg},
  issn         = {0278-6915},
  keyword      = {Sword beans,HPLC,Dabsyl derivative,Canavanine,Processing},
  language     = {eng},
  number       = {5},
  pages        = {797--803},
  publisher    = {Elsevier},
  series       = {Food and Chemical Toxicology},
  title        = {Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing},
  url          = {http://dx.doi.org/10.1016/j.fct.2006.10.030},
  volume       = {45},
  year         = {2007},
}