Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing
(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:
https://lup.lub.lu.se/record/618940
- author
- Ekanayake, Sagarika LU ; Skog, Kerstin LU and Asp, Nils-Georg LU
- organization
- publishing date
- 2007
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 283f08e7-2b58-47c5-ace3-58f95bb7e231 (old id 618940)
- date added to LUP
- 2016-04-01 15:50:46
- date last changed
- 2023-12-12 22:10:16
@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}},
keywords = {{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}},
doi = {{10.1016/j.fct.2006.10.030}},
volume = {{45}},
year = {{2007}},
}