Determination of Soluble Mono, Di, and Oligosaccharide Content in 23 Dry Beans (Phaseolus vulgaris L.)

Abstract

Beans provide a rich source of plant-based proteins and carbohydrates. It is well documented in the literature that the raffinose family of oligosaccharides (RFOs: raffinose, stachyose, and verbascose) is linked with flatulence issues. In this study, the soluble sugar content of 23 dry beans was investigated using a newly developed and validated analytical method with highperformance anion-exchange chromatography coupled to an amperometric pulse detection. All seven sugars (galactose, glucose, fructose, sucrose, raffinose, stachyose, and verbascose) showed good linearity (r 2 ≥ 0.99) between 0.156 and 20 μg/mL. The limit of detection and quantification were determined as 0.01−0.11 μg/mL and 0.04−0.32 μg/mL, respectively. Significant variations in the profiles and concentrations of individual and total sugars were observed in 23 dry beans. Sucrose and stachyose were the two prominent soluble sugars combinedly representing an average of 86% of the total soluble sugars. Yellow split beans, large lima, and black eyed peas contained higher amounts of total soluble sugars (79.8−83.6 mg/g), whereas lower amounts were observed in speckled butter peas and lentils (53.6−56.6 mg/g). Garbanzo beans contained maximum levels of mono and disaccharides (MD), and yellow split beans showed the highest levels of RFOs. Based on the hierarchical cluster analysis of the total soluble sugars (TS), MD, RFOs, and MD/RFOs ratio, 23 beans can be classified into five groups. The average TS content and the MD/RFOs ratios of the five groups were determined as group 1 (TS = 55.1 mg/g and MD/RFOs = 0.30), group 2 (TS = 77.6 mg/g and MD/RFOs = 0.31), group 3 (TS = 78.3 mg/g and MD/RFOs = 0.51), group 4 (TS = 59.1 mg/g and MD/RFOs = 1.06), and group 5 (TS = 68.5 mg/g and MD/RFOs = 0.62). This information is useful for researchers, food industries, and consumers that are looking for plantbased protein source as an alternative to animal proteins with reduced flatulence problems.

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

“…It is likely that inherent soluble (free) sugars may also contribute to the sweetness of the pulses. Berrios et al (2010) and Kotha et al (2020) reported the presence and differing concentrations of glucose, ribose, fructose, galactose, sucrose, maltose, and ciceritol in raw pea, chickpea, lentil, and dry bean seeds. The different levels of these sugars may lead to differences in perceived sweetness among the pulses.…”

Influence of Moderate to High Salinity on the Phytochemical Profiles of Two Salinity-Tolerant Spinach Genotypes

“…For this purpose, an Agilent HPLC 1290 instrument (Agilent Technologies), coupled with a Thermo Scientific TSQ Vantage instrument (Thermo Fisher Scientific), operated by Xcalibur version 2.2 (Thermo Fisher Scientific), was used as described previously. 37 In brief, sugar identification was achieved using both the deprotonated molecule mass (m/z) and product ion masses using both data-dependent (MS 2 ) scans (DDS) [or data-dependent acquisition (DDA)] and Statistical Analysis. All colorimetric and spectroscopic analyses were performed in triplicate from each of the three plant samples (n = 9), and data expressed as the mean ± the standard deviation (SD) using Microsoft Excel.…”

“…An LC-MS/MS method was used to confirm the identity of soluble sugars on a limited number of spinach samples from control and high-salinity treatments (T1, T5, T6, and T10). For this purpose, an Agilent HPLC 1290 instrument (Agilent Technologies), coupled with a Thermo Scientific TSQ Vantage instrument (Thermo Fisher Scientific), operated by Xcalibur version 2.2 (Thermo Fisher Scientific), was used as described previously . In brief, sugar identification was achieved using both the deprotonated molecule mass ( m / z ) and product ion masses using both data-dependent (MS 2 ) scans (DDS) [or data-dependent acquisition (DDA)] and selective ion monitoring (SIM) mode.…”

Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes

“…However, in human gut microbiome there are various microorganisms capable of digesting RFOs. Unfortunately, the fermentation of RFOs can result in production of carbon dioxide, hydrogen and methane, which are components causing flatulence 4 . There are many strategies used for the improvement of nutritional quality of lentils and beans, which have proven to be successful in decreasing concentration of RFOs, such as dehulling, germination, soaking (in alcohol or water), various heat-treatments (boiling, autoclaving, microwave cooking, extrusion), enzymatic treatment, irradiation or fermentation 5 , 6 .…”