Title
Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process
Date Issued
01 June 2020
Access level
open access
Resource Type
journal article
Author(s)
Cortés-Avendaño P.
Tarvainen M.
Suomela J.P.
Yang B.
Publisher(s)
Springer
Abstract
The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM).
Start page
184
End page
191
Volume
75
Issue
2
Language
English
OCDE Knowledge area
Biotecnología agrícola, Biotecnología alimentaria
Subjects
Scopus EID
2-s2.0-85078915844
PubMed ID
Source
Plant Foods for Human Nutrition
ISSN of the container
09219668
Sponsor(s)
The work was carried out at the Food Chemistry and Food Development Unit, University of Turku, Finland. The authors thank the PNIA project for Tarwi from the Program of Legumes of National Agraria La Molina University (Lima, Peru) for providing the ecotypes. This research was part of the PROTEIN2FOOD Project (European Union’s Horizon 2020, No. 635727) and Business Finland (Formerly, Tekes- the Finnish Funding Agency for Innovation) project: “Sustainable Utilization of Andean and Finnish Crops/Perucrop” (project decision number 1084/31/2016). The first author would like to thank Cienciactiva of CONCYTEC for financing the PhD studies and to Ph.D. Luis Alberto Condezo Hoyos for the critical revisions of the article.
The work was carried out at the Food Chemistry and Food Development Unit, University of Turku, Finland. The authors thank the PNIA project for Tarwi from the Program of Legumes of National Agraria La Molina University (Lima, Peru) for providing the ecotypes. This research was part of the PROTEIN2FOOD Project (European Union?s Horizon 2020, No. 635727) and Business Finland (Formerly, Tekes- the Finnish Funding Agency for Innovation) project: ?Sustainable Utilization of Andean and Finnish Crops/Perucrop? (project decision number 1084/31/2016). The first author would like to thank Cienciactiva of CONCYTEC for financing the PhD studies and to Ph.D. Luis Alberto Condezo Hoyos for the critical revisions of the article.
Sources of information:
Directorio de Producción Científica
Scopus