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Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching

Ekvall, Jimmy LU ; Stegmark, R. and Nyman, Margareta LU (2007) In Journal of Food Composition and Analysis 20(1). p.13-18
Abstract
The extraction procedure for analysis of the raffinose family oligosaccharides (RFOs) in blanched leguminous vine peas was optimized. For this purpose, 25 pea samples from different cultivars and of different maturity were chosen at random. The effect of blanching was also studied in four cultivars. The yield of oligosaccharides was almost double on average when extracted with 50% ethanol as compared with 80% ethanol. This was generally valid for all three oligosaccharides, with some exceptions for verbascose, where 80% ethanol was shown to be as effective as 50% ethanol. Extraction at room temperature and at boiling temperature gave similar yields, while 15 min of extraction gave lower yields than 30 and 60 min of extraction, which were... (More)
The extraction procedure for analysis of the raffinose family oligosaccharides (RFOs) in blanched leguminous vine peas was optimized. For this purpose, 25 pea samples from different cultivars and of different maturity were chosen at random. The effect of blanching was also studied in four cultivars. The yield of oligosaccharides was almost double on average when extracted with 50% ethanol as compared with 80% ethanol. This was generally valid for all three oligosaccharides, with some exceptions for verbascose, where 80% ethanol was shown to be as effective as 50% ethanol. Extraction at room temperature and at boiling temperature gave similar yields, while 15 min of extraction gave lower yields than 30 and 60 min of extraction, which were similar. The loss of oligosaccharides following blanching was 32% on average, with verbascose showing the highest loss (56.4%), followed by raffinose (28.4%) and stachyose (16.3%). It can be concluded that the procedure used for extraction is of great importance when analysing the RFOs in immature peas, and that there is considerable loss of these sugars during blanching, which is the process commonly used to prepare the frozen commercial product. (c) 2006 Elsevier Inc. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
oligosaccharides, raffinose, blanched leguminous vine pea, sativum L., Pisun, English pea, green pea
in
Journal of Food Composition and Analysis
volume
20
issue
1
pages
13 - 18
publisher
Elsevier
external identifiers
  • wos:000242469500003
  • scopus:33750290667
ISSN
0889-1575
DOI
10.1016/j.jfca.2006.06.010
language
English
LU publication?
yes
id
d393fd77-f9d2-4a1a-951c-8c05a1281166 (old id 685150)
date added to LUP
2007-12-07 14:41:02
date last changed
2017-07-02 03:46:02
@article{d393fd77-f9d2-4a1a-951c-8c05a1281166,
  abstract     = {The extraction procedure for analysis of the raffinose family oligosaccharides (RFOs) in blanched leguminous vine peas was optimized. For this purpose, 25 pea samples from different cultivars and of different maturity were chosen at random. The effect of blanching was also studied in four cultivars. The yield of oligosaccharides was almost double on average when extracted with 50% ethanol as compared with 80% ethanol. This was generally valid for all three oligosaccharides, with some exceptions for verbascose, where 80% ethanol was shown to be as effective as 50% ethanol. Extraction at room temperature and at boiling temperature gave similar yields, while 15 min of extraction gave lower yields than 30 and 60 min of extraction, which were similar. The loss of oligosaccharides following blanching was 32% on average, with verbascose showing the highest loss (56.4%), followed by raffinose (28.4%) and stachyose (16.3%). It can be concluded that the procedure used for extraction is of great importance when analysing the RFOs in immature peas, and that there is considerable loss of these sugars during blanching, which is the process commonly used to prepare the frozen commercial product. (c) 2006 Elsevier Inc. All rights reserved.},
  author       = {Ekvall, Jimmy and Stegmark, R. and Nyman, Margareta},
  issn         = {0889-1575},
  keyword      = {oligosaccharides,raffinose,blanched leguminous vine pea,sativum L.,Pisun,English pea,green pea},
  language     = {eng},
  number       = {1},
  pages        = {13--18},
  publisher    = {Elsevier},
  series       = {Journal of Food Composition and Analysis},
  title        = {Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching},
  url          = {http://dx.doi.org/10.1016/j.jfca.2006.06.010},
  volume       = {20},
  year         = {2007},
}