Determination of Mono-, Di-, and Oligosaccharides in Legumes by High-Performance Liquid Chromatography Using an Amino-Bonded Silica Column

Abstract

A high-performance liquid chromatography (HPLC) method for soluble sugars analysis, using an [[(aminopropyl)methyl]silyl]-bonded amorphous silica column, was applied to several dry legumes: chickpeas, lentils, white beans, pinto beans, and peas. Monosaccharide (ribose, fructose, glucose, and galactose), disaccharide (sucrose, maltose, and melibiose), and oligosaccharide (raffinose, ciceritol, and stachyose) composition of these samples was analyzed, with special interest on α-galactosides, because of their physiological role in inducing flatulent phenomena in humans after ingestion of legumes. Ciceritol (an inositol digalactoside) was the main sugar in chickpea samples and it was present also in lentils. In all the samples stachyose was found at higher levels than raffinose, and the content of these two flatulence-inducing sugars is higher in beans and lentils and lower in peas and chickpeas. However, great variability has been found in the sugar content of the different samples analyzed, probably due to genetic and environmental factors. The proposed method showed good results for the analysis of 10 simple and complex sugars in legumes, in a final time of about 40 min and in the same chromatographic run. Keywords: Soluble sugars; oligosaccharides; α-galactosides; legumes; HPLC

Correlation between ileal digestibility of amino acids and chemical composition of soybean meals in broilers at 21 days of age

“…Chemists International, 2000) and neutral detergent fiber (NDF) of the SBM as described by Van Soest et al (1991) and expressed on an ash-free basis. Oligosaccharide (stachyose and raffinose) contents of the SBM were determined by the method of Sánchez-Mata et al (1998) with modifications. Briefly, the carbohydrate was extracted in water at 50°C for one hour in agitation and centrifuged at 1780 xg for 15min, and the extract was analyzed by high-performance liquid chromatography (model 3110, PerkinElmer Inc., Waltham, MA, USA).…”

Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

“…The extraction method of oligosaccharides was carried out according to Sánchez-Mata et al [14]. The sample extract was vacuum evaporated at 30°C to dryness, the concentrated sugars were redissolved in deionized water and sonicated, finally, filtered using Whatman 41 paper and ended up to 10 ml with MilliQ water.…”

Carbohydrate composition of raw and extruded pulse flours

“…Another group of a-galactosides in pulses is the glucose galactosides (melibiose and manninotriose) and inositol galactosides (galactinol, galactopinitol and ciceritol). Ciceritol is a trisaccharide (D-galactopyranosyl-6-a-D-galactopyranosyl-2-(1D)-4-O-methyl-chiro-inositol) and has been reported to be the most abundant sugar in chickpea (Bernabe et al, 1993;Sanchez-Mata, Penuela-Teruel, Camara-Hurtado, Diez-Marques, & Torija-Isasa, 1998;Quemener & Brillouet, 1983). Raffinose and stachyose, in particular, have been shown to have beneficial physiological effects, such as those of dietary fiber.…”