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Pregled bibliografske jedinice broj: 583811

Oligosaccharides in legume Grains


Sudar, Rezica, Čupić, Tihomir, Horvatski Zivalov, Tea, Sudarić, Aleksandra
Oligosaccharides in legume Grains // Proceedings of the 6th European Congress on Food, Novi Sad, 23- 26, May / Lević , Jovanka (ur.).
Novi Sad: University of Novi Sad, Institute of Food Technology, 2012. str. 241-245 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Oligosaccharides in legume Grains

Autori
Sudar, Rezica, Čupić, Tihomir, Horvatski Zivalov, Tea, Sudarić, Aleksandra

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 6th European Congress on Food, Novi Sad, 23- 26, May / Lević , Jovanka - Novi Sad : University of Novi Sad, Institute of Food Technology, 2012, 241-245

ISBN
9788679940278

Skup
6th European Congress on Food

Mjesto i datum
Novi Sad, Serbia, 23- 26. 05. 2012.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Legume species; oligosaccharides; HPLC separation

Sažetak
Oligosaccharides from legume species produced in few regions of Croatia were investigated. Eight traditionally cultivated legumes were analyzed: common bean (Phaseolus vulgaris L.), faba bean (Vicia faba L.), lentil (Lens culinaris Medic.), white lupin (Lupinus albus), chickpeas (Cicer arietinum L.), cowpea (Vigna unguiculata L.), soybean (Glycine max (L.) Merr.) and grass pea (Lathyrus sativus).The soluble saccharides (monosaccharides, sucrose, raffinose and stachyose) were extracted with water and separated by high performance liquid chromatography. Saccharides were identified by their retention time and quantified by peak area using external standard procedure.The results showed that the total water soluble saccharides content ranged from 3.71% to 7.5%, and oligosaccharides represented 36.38% to 69.29% of the total saccharides in investigated dry legume grains. Stachyose was the main oligosaccharide in all grains, except for chickpeas, in which the main oligosaccharide was raffinose. Different amounts of sucrose and small amount of glucose, galactose and fructose were present in all legume grains. Significant difference in total saccharides, raffinose and stachyose content was found between investigated legume species. The discriminant analysis showed that legume species can clearly classify according to content of water soluble saccharides. According to obtained results, the investigated legumes can be considered a good source of oligosaccharides.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Poljoprivredni institut Osijek