engleski

Oligosaccharides in legume Grains

Oligosaccharides from legume species produced in few regions of Croatia were investigated. Eight traditionally cultivated legumes were analyzed: common bean (Phaseolus vulgaris L.), faba bean (Vicia faba L.), lentil (Lens culinaris Medic.), white lupin (Lupinus albus), chickpeas (Cicer arietinum L.), cowpea (Vigna unguiculata L.), soybean (Glycine max (L.) Merr.) and grass pea (Lathyrus sativus).The soluble saccharides (monosaccharides, sucrose, raffinose and stachyose) were extracted with water and separated by high performance liquid chromatography. Saccharides were identified by their retention time and quantified by peak area using external standard procedure.The results showed that the total water soluble saccharides content ranged from 3.71% to 7.5%, and oligosaccharides represented 36.38% to 69.29% of the total saccharides in investigated dry legume grains. Stachyose was the main oligosaccharide in all grains, except for chickpeas, in which the main oligosaccharide was raffinose. Different amounts of sucrose and small amount of glucose, galactose and fructose were present in all legume grains. Significant difference in total saccharides, raffinose and stachyose content was found between investigated legume species. The discriminant analysis showed that legume species can clearly classify according to content of water soluble saccharides. According to obtained results, the investigated legumes can be considered a good source of oligosaccharides.

legume species; oligosaccharides; HPLC separation

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