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

Ekvall, Jimmy; Stegmark, Rolf; Nyman, Margareta

doi:10.1016/j.jfca.2006.06.010

Cited by 24 publications

(17 citation statements)

References 31 publications

(34 reference statements)

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“…Aguilera et al (2009) also reported that galactose content in bean seeds fell to trace levels. The losses observed for RFOs were slightly lower or close to the results obtained by Ekvall et al (2007) for pea blanched for 100 s. As in the present work, Saldivar et al (2010) observed losses in fructose, glucose, and sucrose in vegetable soybean seeds; in contrast, the 70-100% decrease noted for raffinose was markedly higher than that reported here. However, the longer blanching time (10 min) and higher proportion of water to material (20:1) used by these authors would have made the leaching of soluble constituents to the medium more probable (Cazetta et al, 1991;Saldivar et al, 2010).…”

Section: Resultssupporting

confidence: 85%

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Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Słupski

Gębczyński

2014

International Journal of Food Sciences and Nutrition

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Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3-3182.6 mg total soluble sugars, of which RFOs comprised 44-49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.

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Section: Resultssupporting

confidence: 85%

“…In green pea, the highest content RFO at an early stage of maturity was verbascose, whereas in more mature seeds it was raffinose (Ekvall et al, 2006(Ekvall et al, , 2007. According to Song et al (2003), vegetable soybean contained similar levels of raffinose and stachyose.…”

Section: Resultsmentioning

confidence: 96%

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Słupski

Gębczyński

2014

International Journal of Food Sciences and Nutrition

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“…It was possible that some precipitates (such as protein and polysaccharides) that are formed by the higher ethanol concentration might hinder the stachyose from diffusing into the alcohol solution. The result obtained from the experiment is the same as the study of Ekvall et al (Ekvall et al 2007). It was noticed that the volume of ethanol is closely related to the yield of stachyose, which in turn proves that ethanol concentration is another key impact factor on the stachyose extraction (p=0.006, p<0.05).…”

Section: Resultssupporting

confidence: 77%

Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology

Huang

Chen

et al. 2011

J Food Sci Technol

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Stachys floridana schuttl. E x benth, also named yinmiao, is a special and traditional Chinese vegetable that is usually used by some diabetes patients as a pharmaceutical plant for its high content of stachyose. Due to the lower cost and higher economic reward, Stachys floridana schuttl. Ex benth is a potentially new source to extract stachyose in the medicine and food industry. Here we optimized the extraction of stachyose from Stachys floridana schuttl. Ex benth by response surface methodology, the yeild can reach as high as up to 47.0% of stachyose at temperature of 60°C, extraction time of 40 min, ethanol volume of 60% and ratio of solid-liquid at 1:10. Our primary result holds great promising for Stachys floridana schuttl. Ex bent extracting industry as well as diabetic medicine.

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“…HPLC yang digunakan adalah HPLC merek Shimadzu 10A, colom metacarb Ca plus, suhu kolom 90°C, Fase gerak H2O, laju alir 0,5 ml per menit dan dengan detektor RID (Ekvall et al, 2007) Skor Aktifitas Prebiotik = {(probiotik log cfu mL -1 pada prebiotik pada 24 jam -probiotik log cfu mL -1 pada prebiotik pada 0 jam) / (probiotik log cfu mL -1 pada glukosa pada 24 jam -probiotik log cfu mL -1 pada glukosa pada 0 jam)} -{(enterik log cfu mL -1 pada prebiotik pada 24 jam -enterik log cfu mL -1 pada prebiotik pada 0 jam) / (enterik log cfu mL -1 pada glukosa pada 24 jam -enterik log cfu mL -1 pada glukosa pada 0 jam)}.…”

Section: Analisis Kandungan Raffinosa Menggunakan Hplcunclassified

Potensi Prebiotik Nasi Ungu

Souripet

2016

Agritekno

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The aim of this research is to analyze the preference level and prebiotic potency of purple rice that is preffered by group of people in Bali. Purple rice with various pasta proportions, which are 100, 200, 300, 400 and 500 g added to 700 g of rice and tested of preference level. The next part was analyzing the Organoleptic and prebiotic capacity of the best purple rice were tested. Prebiotic capacity testing using Bifidobacterium longum and Lactobacillus acidophillus cultured in MRS modified media plus coarse fibers of purple rice and used control of fibers of fresh sweet potato, sweet potato pasta, rice and cooked rice. Parameters observed were preferable level of purple rice, probiotic bacteria growth and prebiotic activity score. This research were designed as Completely Randomized Design (RAL) with 2 replicates and data of the results were analyze at variation of 95% reliance interval and, if there was real difference, it would be continued by Duncan's Multiple Range Test. The results of research indicated that purple rice made of ratio of 100 g rice: 300 g mixture was preferably by panelists. Prebiotic activity score of purple rice was higher than white rice, -0.006 + 0.2 for Bifidobacterium longum and -0.015 + 05 for Lactobacillus acidophilus were means that purple rice has best capacity to become a prebiotic than cooked rice or white rice.Keywords: purple rice, purple sweet potato, prebiotic ABSTRAKPenelitian ini bertujuan untuk menganalisis tingkat kesukaan dan potensi prebiotik dari nasi ungu yang merupakan makanan tradisional yang disukai oleh kelompok masyarakat di Bali. Nasi ungu dengan berbagai proporsi pasta ubi jalar ungu yaitu 100, 200, 300, 400 dan 500 g pasta yang ditambahkan ke dalam 700 g beras dan diuji tingkat kesukaan. Tahap selanjutnya potensi prebiotik dari produk nasi ungu yang disukai oleh panelis. Pengujian potensi prebiotik menggunakan dua kultur bakteri yakni Bifidobacterium longum dan Lactobacillus acidophillus yang ditumbuhkan pada media MRS modifikasi yang ditambahi serat kasar dari nasi ungu dan dipergunakan kontrol berupa serat kasar ubi jalar segar, pasta ubi jalar, beras dan nasi. Parameter yang diamati antara lain tingkat kesukaan terhadap nasi ungu, pertumbuhan bakteri probiotik dan skor aktivitas prebiotik. Rancangan penelitian yang dipergunakan adalah Rancangan Acak Lengkap dengan 3 kali ulangan dan data hasil penelitian akan dianalisis variansi pada tingkat kepercayaan 95% dan apabila terdapat perbedaan yang nyata akan dilanjutkan dengan Duncan's Multiple Range Test. Hasil penelitian menunjukkan bahwa nasi ungu yang dibuat dengan perbandingan 700 g beras ditambah 300 g pasta secara sensoris paling disukai panelis. Score aktifitas prebiotik untuk nasi ungu lebih tinggi dibandingkan dengan nasi putih yakni sebesar -0,006 ± 0,2 untuk Bifidobacterium longum dan -0,015 ± 05 untuk Lactobacillus acidophilus yang berarti nasi ungu lebih berpotensi sebagai prebiotik dibandingkan dengan nasi putih.Kata kunci: nasi ungu, ubi jalar ungu, prebiotik

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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

Cited by 24 publications

References 31 publications

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Optimization of extracting stachyose from Stachys floridana Schuttl. ex Benth by response surface methodology

Potensi Prebiotik Nasi Ungu

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