Thermal isomerisation of β-N-oxalyl-L-α, β-diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking

The influence of tempeh fermentation and conventional cooking on anti‐nutrient level and protein bioavailability (in vitro test) of grass‐pea seeds

“…The procedure for ODAP analysis applied in our study does not distinguish between α and β isomers. Nevertheless, it may be expected that potential toxicity of cooked seeds, connected with β‐diaminopropionic acid presence was reduced as up to 40% β form may be converted to the less toxic α isomer during heating (Wu et al 1976 in Padmajaprasad et al 19), depending on the temperature and time of the process 19, 20…”

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

“…38 It is documented that β-ODAP in solution undergoes a transformation to its nontoxic form (α-ODAP) at an elevated temperature of about 55 • C and leaches with water; however, a longer time was required for transformation and leaching at neutral pH as compared with acidic and alkaline pH at elevated temperatures. 39,40 Padmajaprasad et al 41 reported that boiling of grains and discarding the water reduced the β-ODAP level by up to 90%, but it affected the taste of Iv to some extent. Previous studies showed that the neurotoxin compound of grasspea (mainly ODAP) is water soluble and may be leached during cooking but it depends on the time and pH of the media.…”

Detection of 3-N-oxalyl-l-2,3-diaminopropanoic acid in thermally processed foods by reverse phase high performance liquid chromatography

“…These results advocate that regardless of the total grasspea content, the percentage reduction of b-ODAP remains nearly the same with deep-frying. It is reported that the isomerisation of the b-form to the a-form is both temperature-and time-dependent, and in several Indian cooking methods it did not exceed 40% (Padmajaprasad et al, 1997;Khan et al, 1993). Padmajaprasad et al (1997) report that in a deep-fried snack preparation, which involves a short cooking time (5 min), a greater amount, $80%, was still present as the b-isomer.…”

“…It is reported that the isomerisation of the b-form to the a-form is both temperature-and time-dependent, and in several Indian cooking methods it did not exceed 40% (Padmajaprasad et al, 1997;Khan et al, 1993). Padmajaprasad et al (1997) report that in a deep-fried snack preparation, which involves a short cooking time (5 min), a greater amount, $80%, was still present as the b-isomer. Our results also demonstrate that b-ODAP is not totally isomerised and a significant amount ($20%) still occurred as the toxic form after deep-frying at $180 8C (Table 1 and Fig.…”